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Impact of drought stress on concentration and composition of wine proteins in Riesling

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Abstract

Protein haze in white wines is a major technological and economic problem for the wine industry. In particular, an increased haze formation can be observed in wines from dry vintages. Therefore, field tests were carried out in steep slope vineyards planted with Riesling grapes over three dry growing seasons to study the effect of drought stress on the concentration of proteins in the resulting wines. Plots suffering from drought stress were compared with the surrounding drip-irrigated plots. Riesling grapes were processed into wines by conventional procedures. Protein amounts of the isolated wine colloids of the stressed samples (S) were always higher than those of the watered samples (W) (mean watered 13.8 ± 0.44, mean stressed 17.4 ± 0.40 g 100 g−1 isolated colloids). As a consequence, higher bentonite doses were needed to achieve protein haze stability of the drought-stressed treatments. Concerning the protein composition, there were no significant differences between stressed and watered treatments. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) revealed that the molecular weights of proteins ranged from 12 to 75 kDa with an accumulation of chitinases and thaumatin-like proteins between 20 and 30 kDa. Concerning the protein composition, minor differences became obvious only between vintages but not between the stressed and watered samples. In-solution digest of proteins from Riesling grapes 2008 followed by LC-MSn and database research identified 15 proteins originating from grapes and 10 from the yeast Saccharomyces cerevisiae. In conclusion, our study demonstrates the importance to develop new strategies to prevent increased haze formation in wine under the predicted conditions of climate change. Prevention of drought stress by drip irrigation can be considered as one strategy to decrease protein amounts in wines.

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Acknowledgments

This research project was granted by the German Ministry of Economics and Technology (AiF 17338 N, Forschungskreis der Ernährungsindustrie e. V., Bonn). The authors are grateful for the support of the Forschungszentrum Immuntherapie (FZI) of the Johannes Gutenberg University Mainz and for the amino acid analysis carried out from Birgit Krause (Institute of Soil Science and Plant Nutrition, Geisenheim University).

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Authors and Affiliations

  1. Institute of Wine Analysis and Beverage Technology, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366, Geisenheim, Germany

    Miriam Meier, Helmut Dietrich & Frank Will

  2. Institute of Molecular Biophysics, Johannes Gutenberg University, Jakob Welder Weg 26, 55128, Mainz, Germany

    Nadine Jaeckels, Heinz Decker & Petra Fronk

  3. Institute of Immunology, Medical Center of the Johannes Gutenberg University, Langenbeckstr. 1, 55131, Mainz, Germany

    Stefan Tenzer

  4. Institute of General and Organic Viticulture, Hochschule Geisenheim University, Blaubachstraße 19, 65366, Geisenheim, Germany

    Manfred Stoll

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  1. Miriam Meier
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Correspondence to Frank Will.

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Meier, M., Jaeckels, N., Tenzer, S. et al. Impact of drought stress on concentration and composition of wine proteins in Riesling. Eur Food Res Technol 242, 1883–1891 (2016). https://doi.org/10.1007/s00217-016-2688-y

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  • DOI: https://doi.org/10.1007/s00217-016-2688-y

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