Soluble proteins and free amino nitrogen content in must and wine of cv. Viura in La Rioja

  1. Ruiz-Larrea, F. 2
  2. López, R. 1
  3. Santamaría, P. 1
  4. Sacristán, Miriam. 2
  5. Ruiz, M.Carmen. 2
  6. Zarazaga, M. 2
  7. Gutiérrez, A.R. 2
  8. Torres, C. 2
  1. 1 Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
    info

    Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja

    Logroño, España

  2. 2 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
Vitis

ISSN: 0042-7500

Año de publicación: 1998

Volumen: 37

Número: 3

Páginas: 139-142

Tipo: Artículo

SCOPUS: 2-s2.0-0031663336 WoS: WOS:000076447200008 GOOGLE SCHOLAR

Otras publicaciones en: Vitis

Resumen

The protein fraction of white musts and wines obtained from grapes (Vitis vinifera L. cv. Viura) grown in northern Spain (Rioja) was investigated by SDS-PAGE. Under different fermentation conditions, e.g. aeration, must nitrogen content and yeast strain, SDS-PAGE patterns showed several bands with molecular weights ranging from 16 to 200 kDa. Higher weight proteins were glycosylated, whereas lower weight proteins were not. Under the experimental fermentation conditions none of the proteins showed any chemical modification that would alter the electrophoretical mobility or the covalent binding to their glycosylated moiety.