The objective of this study was to analyze the origin of proteins of a Chardonnay >wine<. Three various polyclonal antibodies raised against must, >yeast<, and >bacteria< proteins were produced. For microorganisms, only the secreted macromolecules were used. To this end, >yeast< and >bacteria< were cultured in a model medium under conditions close to those of winemaking. Results obtained using these specific antibodies indicate that most of the >wine< proteins came from grapes and many of them were glycoproteins. Some proteins of this Chardonnay >wine< came from the >yeast<; they were released during the alcoholic fermentation and consisted of high molecular weight mannoproteins. In contrast, no >bacteria< proteins were detected in this Chardonnay >wine<. E-Mail: thierry.dambrouck@univ-reims.fr, Laboratoire d’oenologie, URVVC, UPRES EA 2069, Faculté des Sciences, Université de Reims, 51687, BP 1039, Reims Cedex, 2, France We advise to read the entire article.
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