Repositori URV

Identificador: TDX:455

Handle: https://hdl.handle.net/20.500.11797/TDX455

Autores:
Canals Bosch, Joan Miquel

Resumen:
Proteins are present in white wines in small amounts (a few milligrams per litre). These proteins have a positive electric charge because their isoelectric point is higher than the pH of the wine. This charge makes them react with the negatively-charged substances in the wine, particularly polyphenols or fining agents. These proteins have a negative effect on the wine quality due to their tendency to precipitate and produce cloudiness but they are also positive because they stabilize the foam in sparkling wines and increase the permanence of the molecules responsible for the aroma of white wines.The study consisted of establishing a method for separating proteins from wines using column chromatography techniques at low pressures known as FPLC. This method has high precision and repeatability. Thus the proteins in wine can be separated into a protein of 60 kDa and a variable number of proteins ranging from 20 to 30 kDa, which have different electrical charges. The fraction with the lowest molecular weight has a separation profile which depends on the electrical charge for the five grape varieties studied: Chardonnay, Pinot Noir, Macabeo, Xarel·lo and Parellada.The protein concentration decreases during the vinification process in all the separated fractions. However, this decrease is more pronounced in the fractions from 20 to 30 kDa which had larger positive charges because they react more to the negatively-charged compounds in the wine. The effect of the contact time between the low fermentation fines and the different protein fractions was studied but no significant variation in the fractioning studied was observed. Throughout the maturation the protein concentration was seen to increase in the low molecular weight fraction, while the concentration of the 60 kDa fract