Wine Chemistry and Biochemistry

204 M.V. Moreno-Arribas et al.

Ta b l e 6 B. 2

(continued)

Studied fraction

Samples to which the studyhas been applied

Main information on peptides concentration and composition

Reference

Mr

<

5000 Da

One model wine afterfermentation and yeastautolysis

Majority amino acids

:

After fermentation

Asx, Glx, Thr, Arg,

α

-Ala, Val

After autolysis

Lys, Asx, Glx, His, Arg

Alexandre et al. (2001)

Mr

>

700 Da and

Mr

<

700 Da

Sparkling wines

Relative areas of fractions

>

and

<

700 Da, respectively

Mart ́

ınez-Rodr ́

ıguez

et al. (2002)

Fraction elutedfrom a RP-HPLCcolumn

1redwine

Sequences

a

Yanai et al. (2003)

Mr

<

10,000 Da

1 white wine

Sequences

a

Person et al. (2004)

Mr

<

5000 Da

1 white wine and 1 red wine

White wine: Peak 1

:Asx,Glx

Pe a k 2

: Asx, Glx, ser, Gly, Thr,

α

-Ala, Val, Lys

Pe a k 3

:Asx,Glx,Ser,Gly,Thr,Arg,

α

-Ala,

Va l , I l e , L e u

Red wine

:Pe a k 4

:Val

Pe a k 5

:Asx, Glx, His, Thr,

Arg,

α

-Ala,Met,Val,Ile,Leu

Pe a k 6

:Asx, Glx, Gly, Thr, Arg,

α

-Ala, Met, Val, Ile, Leu

Pozo-Bay ́

on et al. (2005)

Mr

<

5000 Da

Red wines, changes duringMLF and aging

Peptide nitrogen:

150–200 mg/L

Majority amino acids More

polar peptides

:Asx,Glx,Ser,Gly,Ala

Less polar peptides

:

Glx, Gly, Leu, Val

(Alcaide-Hidalgoet al. 2008)

aSee Table 6B.3