Abstract
Numerous methods have been employed to depict the protein content of wines. Among them, two-dimensional electrophoresis (2D-E) presents a powerful resolution, but has been poorly applied to wine. Furthermore, 2D-E was coupled with various extraction methods of proteins without any reference method for wine. Here, we describe a rapid method to extract proteins from a champagne base wine through ultrafiltration followed by precipitation with ethanol and trichloroacetic acid. More than 50 spots were visualized on 2D-gels (7 cm, pH 3–6) by colloidal Coomassie Brilliant Blue staining.
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Acknowledgment
We express our gratitude to the Association Recherche Oenologie Champagne et Université (Reims, France) for supporting grant. The authors are also indebted to the Région Champagne-Ardenne, the Ville de Reims, the Union des Oenologues de Champagne, and the Conseil Général de la Marne for supporting our research.
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Cilindre, C. (2014). Precipitation of Champagne Base Wine Proteins Prior to 2D Electrophoresis. In: Jorrin-Novo, J., Komatsu, S., Weckwerth, W., Wienkoop, S. (eds) Plant Proteomics. Methods in Molecular Biology, vol 1072. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-62703-631-3_52
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DOI: https://doi.org/10.1007/978-1-62703-631-3_52
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