Wine Chemistry and Biochemistry

6B Peptides 197

from wine (Moreno-Arribas et al. 1996 1998a,b; Mart ́ınez-Rodr ́ıguez et al. 2002).

Figures 6B.1 and 6B.2 show the chromatograms obtained using this method to sepa-

rate the peptides from the fraction of molecular weight higher (Fig. 6B.1) and lower

(Fig. 6B.2) than 700 Da of one must, one base wine and four sparkling wines (9–12

months of aging) from the Parellada variety.

HPLC has also been used to isolate wine peptides for characterization by other

analytical techniques. Gel filtration chromatography followed by RP-HPLC, using

aμBondasphere C 18 column, was used by Takayanagi and Yokotsuka (1999) to

separate and fractionate several wine peptide fractions. They investigated the amino

acid sequences of the isolated fractionsand also their bioactive capacity using

MMuustst 15m15m

BBaase se winewine 1188 mm

MMuustst

PEPTIDES > 700 Da

15m15m

BBaase se winewine

12m12m12m12m 31m31m31m31m

9m9m9m9m 24m24m24m24m

1188 mm

minminminmin

Absorb

ance

Absorb

ance

(214 (214

nmnm

))

Absorb

ance

Absorb

ance

(214 (214

nmnm

))

Fig. 6B.1HPLC profiles of fraction>700 Da eluted from a Sephadex G-10 column of one must,
one base wine and four sparkling wines of 9, 12, 15 and 18 months of aging with yeast (from
Moreno-Arribas et al. 1996, with permission)