Wine Chemistry and Biochemistry

202 M.V. Moreno-Arribas et al.

Ta b l e 6 B. 2

Resume of the information available in the literature on wine peptides

Studied fraction

Samples to which the studyhas been applied

Main information on peptides concentration and composition

Reference

Soluble in

7%TCA,eluted from aDowex 50column

3 musts and 3 wines

Peptide nitrogen

:Must

18 mg/L

Wines

22, 52, 144 mg/L N

Yokotsuka et al. (1975)

Majority amino acids from peptides

:

Must

Asx, Glx, Val, Pro

Wines

Asx, Glx, Gly, Pro, Ser, Ala

Mr

<

5000 Da

3 must, 3 wines, and

samples duringelaboration

Majority amino acids from peptides

: Glu, Asp, Ser, Gly,

α

-Ala,

Lys.

Usseglio-Tomasset and

Bosia (1990)

Mr

<

5000 Da

1 white wine

Majority amino acids from peptides

:Glu,Asp,Ser,Gly,

α

-Ala, Lys

(Acedo et al. 1994)

Soluble in EtOH

4 musts, 4 base wines, 16

sparkling wines (9–18months of aging withyeast)

Peptide nitrogen

: Musts 108.9–162.2 mg/L

Moreno-Arribas

et al. (1996)

Mr

>

700 Da and

Base wines 14.5–48.5 mg/L

Mr Da

Sparkling wines 16.9–90.2 mg/LHPLC relative areas at 214 nm of fractions

Soluble in EtOH

4 sparkling wines (15

months of aging withyeast)

Tentative identification of peptides by spectral characteristics

Bartolom ́

e et al. (1997)

Mr

<

700 Da

Soluble in EtOH

1 sparkling wine (15

months of aging withyeast)

Moreno-Arribas

et al. (1998a)

Mr

>

700 Da

Majority amino acids in the fraction

: Asx, Glx, Ser, Thr, Ala, Gly

Amino acids in the isolated peaks

:Asx,Glx,Ser,Thr,

α

-Ala, Tyr

(13 residues); Asx, Glx, Ser, Gly, Thr,

α

-Ala, Tyr, Val, Leu (21

residues); Asx, Glx, Ser, His, Thr,

α

-Ala, Leu (25 residues);

Asx, Glx, Ser, Thr,

α

-Ala, Tyr, Leu (18 residues);