title: Influence of polysaccharides on wine protein aggregation.
abstract: Polysaccharides are the major high-molecular weight components of wines. In contrast, proteins occur only in small amounts in wine, but contribute to haze formation. The detailed mechanism of aggregation of these proteins, especially in combination with other wine components, remains unclear. This study demonstrates the different aggregation behavior between a buffer and a model wine system by dynamic light scattering. Arabinogalactan-protein, for example, shows an increased aggregation in the model wine system, while in the buffer system a reducing effect is observed. Thus, we could show the importance to examine the behavior of wine additives under conditions close to reality, instead of simpler buffer systems. Additional experiments on melting points of wine proteins reveal that only some isoforms of thaumatin-like proteins and chitinases are involved in haze formation. We can confirm interactions between polysaccharides and proteins, but none of these polysaccharides is able to prevent haze in wine.
authors.affiliation: Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob Welder Weg 26, 55128 Mainz, Germany. Electronic address: jaeckeln@uni-mainz.de.
authors.forename: Nadine
authors.initials: N
authors.lastname: Jaeckels
authors.affiliation: Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany. Electronic address: Miriam.Meier@hs-gm.de.
authors.forename: Miriam
authors.initials: M
authors.lastname: Meier
authors.affiliation: Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany. Electronic address: Helmut.Dietrich@hs-gm.de.
authors.forename: Helmut
authors.initials: H
authors.lastname: Dietrich
authors.affiliation: Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany. Electronic address: Frank.Will@hs-gm.de.
authors.forename: Frank
authors.initials: F
authors.lastname: Will
authors.affiliation: Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob Welder Weg 26, 55128 Mainz, Germany. Electronic address: hdecker@uni-mainz.de.
authors.forename: Heinz
authors.initials: H
authors.lastname: Decker
authors.affiliation: Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob Welder Weg 26, 55128 Mainz, Germany. Electronic address: Petra.Fronk@uni-mainz.de.
authors.forename: Petra
authors.initials: P
authors.lastname: Fronk
mesh_terms: D011134:Polysaccharides / Q000737:chemistry*; D066263:Protein Aggregation, Pathological; D014920:Wine / Q000032:analysis*
chemical_list: D011134:Polysaccharides
keywords: Arabinogalactan-protein; DLS; DSC; Haze formation; Polysaccharides; Rhamnogalacturonan; Wine; Wine proteins