Proteins in white wine, II: Their resistance to proteolysis is not due to either phenolic association or glycosylation

Abstract

Soluble wine proteins were separated by anion exchange chromatography. When the fractionated proteins were treated in model wine solution with an active peptidase preparation over six weeks at 15°C, all but one of the separated proteins were totally resistant to proteolysis. Because all the separated proteins contained no associated phenolic compounds and because, from neutral sugar analysis, most contained less than one mole of carbohydrate per mole of protein, neither phenolic association nor glycosylation are responsible for their proteolytic resistance.