Mass Spectrometry-Based Proteomic Profiling of a Silvaner White Wine
Wendell Albuquerque,
Parviz Ghezellou,
Leif Seidel,
Johannes Burkert,
Frank Will,
Ralf Schweiggert,
Bernhard Spengler,
Holger Zorn,
Martin Gand
Affiliations
Wendell Albuquerque
Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
Parviz Ghezellou
Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
Leif Seidel
Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
Johannes Burkert
Institute for Viticulture and Oenology, Bavarian State Institute for Viticulture and Horticulture (LWG), An der Steige 15, 97209 Veitshöchheim, Germany
Frank Will
Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
Ralf Schweiggert
Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
Bernhard Spengler
Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
Holger Zorn
Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
Martin Gand
Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
The comprehensive identification of the proteome content from a white wine (cv. Silvaner) is described here for the first time. The wine protein composition isolated from a representative wine sample (250 L) was identified via mass spectrometry (MS)-based proteomics following in-solution and in-gel digestion methods after being submitted to size exclusion chromatographic (SEC) fractionation to gain a comprehensive insight into proteins that survive the vinification processes. In total, we identified 154 characterized (with described functional information) or so far uncharacterized proteins, mainly from Vitis vinifera L. and Saccharomyces cerevisiae. With the complementarity of the two-step purification, the digestion techniques and the high-resolution (HR)-MS analyses provided a high-score identification of proteins from low to high abundance. These proteins can be valuable for future authentication of wines by tracing proteins derived from a specific cultivar or winemaking process. The proteomics approach presented herein may also be generally helpful to understand which proteins are important for the organoleptic properties and stability of wines.
