Proteins in wine

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Proteins are present in wine. The most commonproteins includethaumatin-like proteins andchitinases and have a role in the formation ofturbidity (haze)^[1] especially visible inwhite wine.^[2] The quantity of haze forming is dependent on the quantity ofphenolics in the wine.^[3]

Some of those proteins are considerednuisance. Some of them aregrape pathogenesis-related proteins.^[4] Those proteins have been identified by mass spectrometry and originate from grape,yeast,bacteria andfungi.^[5]

These proteins are unstable when submitted to heat, and can be removed by treatment usingbentonite,^[6] a process that contributes to theclarification and stabilization of wine.

Proteins residues from proteinaceousfining agents such asgelatin oregg white can possibly be found in wine.Wheat gluten has also been tested,^[7] but there are health issues regarding its use because ofgluten intolerance in some people.

References

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^Pocock, K. F.; Hayasaka, Y.; McCarthy, M. G.; Waters, E. J. (2000). "Thaumatin-like Proteins and Chitinases, the Haze-Forming Proteins of Wine, Accumulate during Ripening of Grape (Vitisvinifera) Berries and Drought Stress Does Not Affect the Final Levels per Berry at Maturity".Journal of Agricultural and Food Chemistry.48 (5):1637–1643.doi:10.1021/jf9905626.PMID 10820071.
^Marangon, M.; Van Sluyter, S. C.; Neilson, K. A.; Chan, C.; Haynes, P. A.; Waters, E. J.; Falconer, R. J. (2011). "Roles of Grape Thaumatin-like Protein and Chitinase in White Wine Haze Formation".Journal of Agricultural and Food Chemistry.59 (2):733–740.doi:10.1021/jf1038234.PMID 21189017.
^Siebert, K. J. (1999). "Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis".Journal of Agricultural and Food Chemistry.47 (2):353–362.doi:10.1021/jf980703o.PMID 10563900.
^Waters, E. J.; Shirley, N. J.; Williams, P. J. (1996). "Nuisance Proteins of Wine Are Grape Pathogenesis-Related Proteins".Journal of Agricultural and Food Chemistry.44:3–5.doi:10.1021/jf9505584.
^Kwon, S. W. (2004). "Profiling of Soluble Proteins in Wine by Nano-High-Performance Liquid Chromatography/Tandem Mass Spectrometry".Journal of Agricultural and Food Chemistry.52 (24):7258–7263.doi:10.1021/jf048940g.PMID 15563204.
^Hsu, Juinn-Chin; Heatherbell, David A. (1987)."Heat-Unstable Proteins in Wine. I. Characterization and Removal by Bentonite Fining and Heat Treatment".American Journal of Enology and Viticulture.38 (1):11–16.doi:10.5344/ajev.1987.38.1.11.S2CID 12943855.
^Marchal, R.; Marchal-Delahaut, L.; Lallement, A.; Jeandet, P. (2002). "Wheat Gluten Used as a Clarifying Agent of Red Wines".Journal of Agricultural and Food Chemistry.50 (1):177–184.doi:10.1021/jf0105539.PMID 11754564.

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