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Proteomics in Foods pp 285–304Cite as

Wine Quality

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Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

Abstract

The wine trade is one of the most relevant voices in the food sector. To date, the attention paid by modern consumers towards food quality has raised interest in defining quality markers for wine and in preventing wine fraud. Proteins are minor components of both white and red wines, with little nutritional relevance, but they have an impressive impact on its quality and safety. The present chapter exhaustively summarizes the state of the art of wine proteomics, including several very recent reports on the study of contaminating proteins in wines. The issues include (1) the reliable quantification of total proteins in white and red wines, (2) the methods applied to wine protein characterization, (3) the investigation of wine protein origin, (4) the role of specific wine proteins in haze formation, (5) the link between some wine proteins and foam formation and stability in sparkling wines, and (6) the use of wine proteomics as a tool for traceability.

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  1. National Research Council – Institute of Sciences of Food Production, via Leonardo da Vinci 44-10095, Grugliasco, TO, Italy

    Marzia Giribaldi

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  1. Marzia Giribaldi
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Correspondence to Marzia Giribaldi .

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  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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Giribaldi, M. (2013). Wine Quality. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_16

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