206 M.V. Moreno-Arribas et al.
Ta b l e 6 B. 3Sequences of peptides described in wines (range of concentration reported)Wine of fraction studied Sequence Reference
White wine LIPPGVPY Takayanagi (1999)
YYAPFDGIL
YYAPF
SWSF
WVPSVY
AW P F
YYYAPFDGIL
200–300<Mr< 3000 VGN o AGN o TGN Desportes et al. (2001)
KMN o AMN
FK
YK
FRR
SKTSPY
IV
VI
IR
Red wine VEIPE Yanai et al. (2003)
YPIPF
Mr< 1000 YQ (nd-0.295 mg/l) Person et al. (2004)
IV (0.615–1.627 mg/l)
VI (0.250–0.802 mg/l)
YK (0.311–3.067 mg/l)
IR (2.242–7.005 mg/l)
KY (nd-0.179 mg/l)
RI (1.042–2.138 mg/l)
KF (nd-0.325 mg/l)
The wine peptide fraction is continuouslychanging both qualitatively and quanti-
tatively. Some of the wine peptides come from the must, but most appear during the
different stages of wine production. During alcoholic fermentation, especially if it
takes place in nitrogen-deficient media, there is a reduction in the concentration
of peptides. In the final stages of fermentation, peptides are again released into
the medium, reaching the maximum release after cell death (Usseglio-Tomasset
and Bosia 1990). This process is important in winemaking technologies based on
aging the wines with yeasts for long periods of time, such as the biologically aged
wines (Dos Santos et al. 2000) and the sparkling wines manufactured by thetra-
ditionalmethod (Moreno-Arribas et al. 1996, 1998a,b). The existence of endo-
and exocellular proteases have been described in winemaking conditions (Feuillat
et al. 1980; Alexandre et al. 2001). The increase in wine peptides could be caused
by their release from the yeast cells or due to the action of endo and exoproteases
also released from the yeast acting on proteins and/or polypeptides present in the
surrounding medium (Moreno-Arribas and Polo 2005). In wine model solutions
employing a yeast autolysated, Mart ́ınez-Rodriguez et al. (2001) evidenced this
phenomena. In a second study they also found that the extent of peptide release
depends, at least in part, on the yeast strain (Mart ́ınez-Rodr ́ıguez et al. 2002).