Macrowine 2021
IVES 9 IVES Conference Series 9 Some applications come from a method to concentrate proteins

Some applications come from a method to concentrate proteins


All techniques usually used to assay proteins was not reliable in vegetable extract due to interferences with the components included in extracts like polyphenols, tanins, pectines, aromatics compounds. Absorbance at 280nm, Kjeldhal assay, Biuret and Lowry methods, Acid Bicinchonique technique and Bradford assay give the results depending on the composition of extract, on the presence or not of detergent and on the raw material (Marchal, 1995). Another difficulty in these extracts for the quantification of proteins comes from the large amount of water included in vegetable and the low concentration of proteins. Thus in red wines, proteins are usually not taken into account due to their low concentration (typically below 10 mgL-1) and to the presence of anthocyanis and polyphenols. Due to all these defects, alternative test should be developed. The perfect protein assay would exhibit the following characteristics: fast, easy to use, sensitive, accurate, precice and free from interferences. Futhermore this assay should be compatible with all substances commonly found in protein samples and at low concentration. Our purpose in this work is to combine the concentration of proteins by bentonite with separation electrophoretic 1D SDS Page and to examine some applications. First, wines were fined with 100g/hl of bentonite is largely sufficient to adsorbe all proteins (Paetzold and al.,1990). In these conditions, we observed at low concentrations of bentonite (under 20g/hl), the bentonite Electra® adsorbed only β glucanases and chitinases. Second after desorption by Laemmli buffer, proteins were separated by SDS-PAGE and quantified after coloration with Coomassie Blue R-250 by scanning coupled to the image analysis TotalLab software (Sauvage and al., 2010). The gels after destaining were scanned with a transmission scanner at 300 dpi to obtain a digitised image. The software compared the volume (area x intensity of each pixel) of each band to the volume of BSA band (included in standard file). Each band was characterized by the molecular weight and the quantity of proteins expressed in µg equivalent BSA. The sum of each band gave the total pool of proteins included in each sample. The standard deviation measured on 6 same sample on Chardonnay wine was 11%. The response was linear for each band up to 1µg/band. By this method we also got the relative composition of the majority of proteins. Last, but not least, proteins were desorbed from bentonite with buffer to denature proteins or only with a buffer to conserve the native form of proteins (like Tris buffer or NaCl solution). After this experimentation we checked if [1] Marchal R. Ph. Thesis, university of Reims, 1995.

[1] Paetzold M., Dulau L., Dubourdieu D. J.Inter.Sci.Vigne Vin, 1990, 24, 13-28. [2] Pocock K.F., Waters E.J. Aust.J.Grape Wine Res., 4, 136-139. [4] Sauvage F.X., Bach B., Moutounet M., Vernhet A. 2009, 118, 26-34.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster


Francois-Xavier Sauvage*, Patrick Chemardin


Contact the author


IVES Conference Series | Macrowine | Macrowine 2016


Related articles…

What about oxygen transfer during wine aging in barrels?

During wine aging, several complex phenomena of gas transfer take place in barrels due to the wine/oak contact. The efficiency of this gas transfer varies according to oak wood’s intrinsic physical properties. This research aims to better understand oxygen transfer phenomena through dry oak staves and especially through stave gaps, in order to reevaluate the importance of barrel-making on a barrel’s supply of oxygen. Experimentation was based on the development of an innovative permeameter of laboratory scale, for which the principal operating conditions concerning applied pressure, the choice of liquid phase/gas phase, and the grain type of oak are taken into account and investigated. With a specially developed tightening system, the existing pressure at stave gaps in a barrel could be reproduced on a laboratory scale in order to estimate its influence on oxygen transfer efficiency.

Ageing of sweet wines: oxygen evolution according to bung and barrel type

Barrel ageing is a crucial step in the wine process because it allows many changes to the wine as enrichment, colour stabilization, clarification and also a slow oxygenation. Effects of the oak barrel have to be known to prevent oxidation of the wine. The type of bung used during ageing is also a parameter to consider. Ageing sweet wines in barrel is a real challenge. These wines may need some oxygen at the beginning of ageing but they should be protected at the end of their maturation, to avoid oxidation.

Influence of toasting oak wood on ellagitannin structures

Ellagitannins (ETs) have been reported to be the main phenolic compounds found in oak wood. These compounds, belonging to the hydrolysable tannin class of polyphenols, are esters of hexahydroxydiphenic acid (HHDP) and a polyol, usually glucose or quinic acid. They own their name to their capacity to be hydrolysed and liberate ellagic acid and they have an impact on astringency and bitterness sensation, which is strongly dependant on their structure. The toasting phase is particularly crucial in barrels fabrication and influences wood composition.

Effect of concentration and competition between different fungicide residues on the adsorption efficiency of activated vegetal fibres for treatment of wine

Vineyards are strongly exposed to fungal diseases, attacks from insects and competition with weeds. Most treatments used on grape vines contain synthetic active substances, which may be transferred to the wine. Such pesticides have a negative image because many active substances are potential health hazards. A specific oenological treatment allowing the reduction of pesticide residues in wine based on activated vegetable fibres (AVF) is under examination by the International Organisation for Vine and Wine. This technique works efficiently and alters the wine only little (Lempereur et al. 2014).

Identification, quantification and organoleptic impact of « dried fruit » molecular markers in Merlot and Cabernet Sauvignon grapes and in red wines

The aromas found in young Bordeaux red wines made with Merlot and Cabernet Sauvignon suggest a complex mixture of aromas of fresh red fruits such as cherry or blackberry for Merlot, and strawberry or blackcurrant for Cabernet Sauvignon. The aromas of these wines are closely linked with the maturity of the grapes. The climate change that has occurred during the last decade in Bordeaux has induced changes in the ripening conditions of grape berries. It is now widely admitted that over-ripening of the berries during hot and dry summers results in the development of characteristic flavors reminiscent of cooked fruits (fig, prune). The presence of these overriding odors found in both musts and young wines affects the quality and subtlety of the wine flavor and may shorten its shelf life.