Taste Properties of Grape (<i>Vitis vinifera</i>) Pathogenesis-Related Proteins Isolated from Wine

Abstract

The major proteins in Sauvignon Blanc wine are grape (Vitis vinifera) thaumatin-like proteins. Although authentic thaumatin from miracle fruit (Thaumattococcus danielli) is intensely sweet, a panel of 26 participants did not identify a wine protein fraction containing 82% thaumatin-like proteins at either 22, 220, or 2200 mg/L in aqueous solution as sweet. Thus, it is highly unlikely that grape thaumatin-like proteins, which would be present in wine at a substantially lower concentration than the maximum concentration tested, contribute sweetness to wine. Keywords: Unstable protein; haze; turbidity; white wine; pathogenesis-related proteins; thaumatin-like proteins; taste; sweetness; Vitis vinifera