Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine.
Identifieur interne : 000368 ( Main/Corpus ); précédent : 000367; suivant : 000369Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine.
Auteurs : Kenneth F. Pocock ; Geoffrey M. Alexander ; Yoji Hayasaka ; Patrik R. Jones ; Elizabeth J. WatersSource :
- Journal of agricultural and food chemistry [ 0021-8561 ] ; 2007.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Sulfates.
- chemical , chemistry : Chitinases, Plant Proteins, Sulfates.
- chemical : Anions.
- analysis : Wine.
- Mass Spectrometry.
Abstract
Protein haze formation in white wine is dependent on the presence of both wine protein and other unknown wine components, termed factor(s) X. The ability to reconstitute protein haze upon heating artificial model wine solutions (500 mg/L thaumatin, 12% ethanol, 4 g/L tartaric acid) to which candidate components were added was employed to identify factor(s) X. No protein haze was formed in the absence of additives. The individual or combined addition of caffeic acid, caftaric acid, epicatechin, epigallocatechin-O-gallate, gallic acid, or ferulic acid at typical white wine concentrations did not generate protein haze. However, PVPP fining of commercial wines resulted in a reduction in protein haze, suggesting that phenolic compounds may play a modulating role in haze formation. To elucidate the nature of the unknown factor(s) wine was fractionated and fractions were back-added to model wine and tested for their essentiality. Wine fractions were generated by ultrafiltration, reverse-phase chromatography, and mixed-mode anion-exchange and reverse-phase chromatography. The only purified fraction containing the essential component(s) was free of phenolic compounds, and analysis by mass spectrometry identified sulfate anion as the dominant component. Reconstitution with KHSO4 using either commercially available thaumatin or wine proteins confirmed the role of sulfate in wine protein haze formation. The two main wine proteins, thaumatin-like protein and chitinase, differed in their haze response in model wines containing sulfate. Other common wine anions, acetate, chloride, citrate, phosphate, and tartrate, and wine cations, Fe(2+/3+) and Cu(+/2+), when added at typical white wine concentrations were not found to be essential for protein haze formation.
DOI: 10.1021/jf062658n
PubMed: 17295506
Links to Exploration step
pubmed:17295506Le document en format XML
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Jones</name></author><author><name sortKey="Waters, Elizabeth J" sort="Waters, Elizabeth J" uniqKey="Waters E" first="Elizabeth J" last="Waters">Elizabeth J. Waters</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2007">2007</date><idno type="RBID">pubmed:17295506</idno><idno type="pmid">17295506</idno><idno type="doi">10.1021/jf062658n</idno><idno type="wicri:Area/Main/Corpus">000368</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">000368</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine.</title><author><name sortKey="Pocock, Kenneth F" sort="Pocock, Kenneth F" uniqKey="Pocock K" first="Kenneth F" last="Pocock">Kenneth F. Pocock</name><affiliation><nlm:affiliation>The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia.</nlm:affiliation></affiliation></author><author><name sortKey="Alexander, Geoffrey M" sort="Alexander, Geoffrey M" uniqKey="Alexander G" first="Geoffrey M" last="Alexander">Geoffrey M. Alexander</name></author><author><name sortKey="Hayasaka, Yoji" sort="Hayasaka, Yoji" uniqKey="Hayasaka Y" first="Yoji" last="Hayasaka">Yoji Hayasaka</name></author><author><name sortKey="Jones, Patrik R" sort="Jones, Patrik R" uniqKey="Jones P" first="Patrik R" last="Jones">Patrik R. Jones</name></author><author><name sortKey="Waters, Elizabeth J" sort="Waters, Elizabeth J" uniqKey="Waters E" first="Elizabeth J" last="Waters">Elizabeth J. Waters</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="ISSN">0021-8561</idno><imprint><date when="2007" type="published">2007</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Anions (MeSH)</term><term>Chitinases (chemistry)</term><term>Mass Spectrometry (MeSH)</term><term>Plant Proteins (chemistry)</term><term>Sulfates (analysis)</term><term>Sulfates (chemistry)</term><term>Wine (analysis)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Sulfates</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Chitinases</term><term>Plant Proteins</term><term>Sulfates</term></keywords><keywords scheme="MESH" type="chemical" xml:lang="en"><term>Anions</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Wine</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Mass Spectrometry</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Protein haze formation in white wine is dependent on the presence of both wine protein and other unknown wine components, termed factor(s) X. The ability to reconstitute protein haze upon heating artificial model wine solutions (500 mg/L thaumatin, 12% ethanol, 4 g/L tartaric acid) to which candidate components were added was employed to identify factor(s) X. No protein haze was formed in the absence of additives. The individual or combined addition of caffeic acid, caftaric acid, epicatechin, epigallocatechin-O-gallate, gallic acid, or ferulic acid at typical white wine concentrations did not generate protein haze. However, PVPP fining of commercial wines resulted in a reduction in protein haze, suggesting that phenolic compounds may play a modulating role in haze formation. To elucidate the nature of the unknown factor(s) wine was fractionated and fractions were back-added to model wine and tested for their essentiality. Wine fractions were generated by ultrafiltration, reverse-phase chromatography, and mixed-mode anion-exchange and reverse-phase chromatography. The only purified fraction containing the essential component(s) was free of phenolic compounds, and analysis by mass spectrometry identified sulfate anion as the dominant component. Reconstitution with KHSO4 using either commercially available thaumatin or wine proteins confirmed the role of sulfate in wine protein haze formation. The two main wine proteins, thaumatin-like protein and chitinase, differed in their haze response in model wines containing sulfate. Other common wine anions, acetate, chloride, citrate, phosphate, and tartrate, and wine cations, Fe(2+/3+) and Cu(+/2+), when added at typical white wine concentrations were not found to be essential for protein haze formation.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">17295506</PMID><DateCompleted><Year>2007</Year><Month>06</Month><Day>20</Day></DateCompleted><DateRevised><Year>2016</Year><Month>11</Month><Day>24</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0021-8561</ISSN><JournalIssue CitedMedium="Print"><Volume>55</Volume><Issue>5</Issue><PubDate><Year>2007</Year><Month>Mar</Month><Day>07</Day></PubDate></JournalIssue><Title>Journal of agricultural and food chemistry</Title><ISOAbbreviation>J Agric Food Chem</ISOAbbreviation></Journal><ArticleTitle>Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine.</ArticleTitle><Pagination><MedlinePgn>1799-807</MedlinePgn></Pagination><Abstract><AbstractText>Protein haze formation in white wine is dependent on the presence of both wine protein and other unknown wine components, termed factor(s) X. The ability to reconstitute protein haze upon heating artificial model wine solutions (500 mg/L thaumatin, 12% ethanol, 4 g/L tartaric acid) to which candidate components were added was employed to identify factor(s) X. No protein haze was formed in the absence of additives. The individual or combined addition of caffeic acid, caftaric acid, epicatechin, epigallocatechin-O-gallate, gallic acid, or ferulic acid at typical white wine concentrations did not generate protein haze. However, PVPP fining of commercial wines resulted in a reduction in protein haze, suggesting that phenolic compounds may play a modulating role in haze formation. To elucidate the nature of the unknown factor(s) wine was fractionated and fractions were back-added to model wine and tested for their essentiality. Wine fractions were generated by ultrafiltration, reverse-phase chromatography, and mixed-mode anion-exchange and reverse-phase chromatography. The only purified fraction containing the essential component(s) was free of phenolic compounds, and analysis by mass spectrometry identified sulfate anion as the dominant component. Reconstitution with KHSO4 using either commercially available thaumatin or wine proteins confirmed the role of sulfate in wine protein haze formation. The two main wine proteins, thaumatin-like protein and chitinase, differed in their haze response in model wines containing sulfate. Other common wine anions, acetate, chloride, citrate, phosphate, and tartrate, and wine cations, Fe(2+/3+) and Cu(+/2+), when added at typical white wine concentrations were not found to be essential for protein haze formation.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Pocock</LastName><ForeName>Kenneth F</ForeName><Initials>KF</Initials><AffiliationInfo><Affiliation>The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Alexander</LastName><ForeName>Geoffrey M</ForeName><Initials>GM</Initials></Author><Author ValidYN="Y"><LastName>Hayasaka</LastName><ForeName>Yoji</ForeName><Initials>Y</Initials></Author><Author ValidYN="Y"><LastName>Jones</LastName><ForeName>Patrik R</ForeName><Initials>PR</Initials></Author><Author ValidYN="Y"><LastName>Waters</LastName><ForeName>Elizabeth J</ForeName><Initials>EJ</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2007</Year><Month>02</Month><Day>13</Day></ArticleDate></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Agric Food Chem</MedlineTA><NlmUniqueID>0374755</NlmUniqueID><ISSNLinking>0021-8561</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000838">Anions</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010940">Plant Proteins</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D013431">Sulfates</NameOfSubstance></Chemical><Chemical><RegistryNumber>53850-34-3</RegistryNumber><NameOfSubstance UI="C003427">thaumatin protein, plant</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 3.2.1.14</RegistryNumber><NameOfSubstance UI="D002688">Chitinases</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000838" MajorTopicYN="N">Anions</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002688" MajorTopicYN="N">Chitinases</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013058" MajorTopicYN="N">Mass Spectrometry</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010940" MajorTopicYN="N">Plant Proteins</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013431" MajorTopicYN="N">Sulfates</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D014920" MajorTopicYN="N">Wine</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2007</Year><Month>2</Month><Day>14</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2007</Year><Month>6</Month><Day>21</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2007</Year><Month>2</Month><Day>14</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">17295506</ArticleId><ArticleId IdType="doi">10.1021/jf062658n</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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