title: Precipitation of champagne base wine proteins prior to 2D electrophoresis.
abstract: Numerous methods have been employed to depict the protein content of wines. Among them, two-dimensional electrophoresis (2D-E) presents a powerful resolution, but has been poorly applied to wine. Furthermore, 2D-E was coupled with various extraction methods of proteins without any reference method for wine. Here, we describe a rapid method to extract proteins from a champagne base wine through ultrafiltration followed by precipitation with ethanol and trichloroacetic acid. More than 50 spots were visualized on 2D-gels (7 cm, pH 3-6) by colloidal Coomassie Brilliant Blue staining.
authors.affiliation: Laboratoire d'Oenologie et Chimie Appliquée, Université de Reims Champagne-Ardenne, URVVC UPRES EA 4707, Reims, France.
authors.forename: Clara
authors.initials: C
authors.lastname: Cilindre
mesh_terms: D011232:Chemical Precipitation; D015180:Electrophoresis, Gel, Two-Dimensional / Q000379:methods*; D007525:Isoelectric Focusing; D010940:Plant Proteins / Q000302:isolation & purification; D011506:Proteins / Q000302:isolation & purification*; D014462:Ultrafiltration; D014920:Wine / Q000032:analysis*
chemical_list: D010940:Plant Proteins; D011506:Proteins