To investigate the causes of haze in liqueur wine during storage, white grapes were used to make liqueur wine. The morphology and structure of haze in liqueur wine was analyzed by scanning electron microscope, X-ray diffraction and Fourier transform infrared spectroscopy (FT-IR). The haze protein was identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results showed that the haze in liqueur wine consisted of an accumulation of small, irregular, smooth-edged particles (amorphous). FT-IR showed that the haze may contain proteins and phenolic compounds. The protein content in the haze was (114.70±0.51) mg/g as detected by chemical methods, which was significantly higher than total phenols and total polysaccharide content (P<0.05). The content of chitinase, thaumatin-like proteins and non-specific lipid-transfer protein in the haze was found to be 6.10%, 5.06% and 0.11% of the total proteins, respectively, as identified by LC-MS/MS. The three types of proteins were the pathogen-related proteins in liqueur wine, which may be the main proteins that caused the haze of liqueur wine. This study can provide theoretical references to investigate the mechanism of haze in liqueur wine and solve the problem of haze in liqueur wine.
LI Wen
,
CHEN Yanxiong
,
ZHAO Yuanyuan
,
LI Wei
,
ZHANG Zhen
,
DU Jianming
,
ZHANG Shengxiang
,
WANG Li
. Structure and protein components identification of haze in liqueur wine[J]. Food and Fermentation Industries, 2023
, 49(3)
: 92
-97
.
DOI: 10.13995/j.cnki.11-1802/ts.031538
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