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Comparative quantitative analysis of the effect of cultivar, wine growing region and vinification method on the protein profiles of some white wines
Author(s) -
Sarmento M. R.,
Oliveira J. C.,
Slatner M.,
Boulton R. B.
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2001.00524.x
Subject(s) - wine , cultivar , white wine , principal component analysis , fractionation , food science , chemistry , chromatography , botany , biology , mathematics , statistics
The influence of cultivar, growing region and method of vinification (industrial vs. laboratory) on the protein profiles of white wines of Portuguese and Austrian origin was comparatively analysed. The profiles were obtained by fractionation of the wine samples using anion exchange HPLC, resulting in fifteen fractions. A principal component analysis (PCA) was performed by considering the percentual peak area as the input factor and the results showed that there is a relationship between the occurrence of some of the protein fractions identified. Clustering techniques indicated that cultivars and the region of production were the factors that had a significant influence on the protein profile of a given wine, the former being particularly predominant.