The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide) SA 5064, PO Box 197, Glen Osmond, SA 5064, Australia.
Faculty of Chemistry, University of Sofia, James-Bourchier Avenue 1, 1126 Sofia, Bulgaria.
Food Chem. 2022 Apr 16;374:131770. doi: 10.1016/j.foodchem.2021.131770. Epub 2021 Dec 6.
The methods currently available for determining haze proteins in wine are time-consuming, expensive, and often not sufficiently accurate. The latter may lead to bentonite over-fining of a wine, which might strip wine phenolics and aroma compounds, or wine under-fining, which increases the risk of protein instability. In this work, an efficient and rapid fluorescence-based technology to detect haze-forming proteins in white wines was developed. A fluorescent compound was synthesised to selectively bind haze-forming proteins. Studies involving HPLC demonstrated a linear dependence over a range of relevant haze protein concentrations and a low detection limit of 2 mg/L. Forty-eight control and bentonite fined wines were analysed to validate the analytical performance of the fluorescent dye in the detection of haze-forming proteins. The method can be deployed rapidly, without sample preparation, presenting an opportunity to use in routine testing and overcome limitations of the "heat test" currently used in the wine industry.
目前用于检测葡萄酒中雾状蛋白的方法既耗时又昂贵，而且往往不够准确。后者可能导致膨润土过度精制葡萄酒，从而带走葡萄酒中的酚类物质和香气化合物，或者葡萄酒精制不足，增加了蛋白质不稳定的风险。在这项工作中，开发了一种用于检测白葡萄酒中形成雾状的蛋白质的高效快速荧光检测技术。合成了一种荧光化合物，以选择性地结合形成雾状的蛋白质。涉及 HPLC 的研究表明，在相关雾状蛋白浓度范围内呈线性关系，检测限低至 2 mg/L。分析了 48 个对照和膨润土精制葡萄酒，以验证荧光染料在检测形成雾状的蛋白质中的分析性能。该方法可以快速部署，无需样品制备，为在常规测试中使用提供了机会，并克服了葡萄酒行业目前使用的“热测试”的局限性。
