title: Mehercules, adhuc Bacchus! The debate on wine proteomics continues.
abstract: The proteome of untreated white wines (a Recioto made with Garganega grapes from the Veneto region) was explored in depth via capture with combinatorial peptide ligand libraries (CPLL) at four different pH values: pH 2.2, 3.8, 7.2, and 9.3. The combined data on the discoveries in the four CPLL eluates, as well as in the collected bottle sediment, allowed the identification of 106 unique gene products belonging to Vitis vinifera, as well as of an additional 11 proteins released by the S. cerevisiae used in the fermentation process. Among the residual grape proteins detected in the Recioto wine, ca. 30% were categorized as medium to high-abundance species, vs 70% low-abundance ones. The detection of so many low-abundance species suggests that proteomic (coupled to peptidomic) data might be used for typing high-quality products (grand crus) to assess their genuineness and protect them from fraudulent imitations.
authors.affiliation: Department of Chemistry, Materials and Chemical Engineering Giulio Natta, Politecnico di Milano, 20131 Milan, Italy.
authors.forename: Alfonsina
authors.initials: A
authors.lastname: D'Amato
authors.forename: Elisa
authors.initials: E
authors.lastname: Fasoli
authors.forename: Alexander V
authors.initials: AV
authors.lastname: Kravchuk
authors.forename: Pier Giorgio
authors.initials: PG
authors.lastname: Righetti
mesh_terms: D004591:Electrophoresis, Polyacrylamide Gel; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D019151:Peptide Library; D010940:Plant Proteins / Q000378:metabolism*; D040901:Proteomics; D014920:Wine
chemical_list: D019151:Peptide Library; D010940:Plant Proteins