Albuquerque, WendellWendellAlbuquerqueGhezellou, ParvizParvizGhezellouSeidel, LeifLeifSeidelBurkert, JohannesJohannesBurkertWill, FrankFrankWillSchweiggert, RalfRalfSchweiggertSpengler, BernhardBernhardSpenglerZorn, HolgerHolgerZornGand, MartinMartinGand2023-04-132023-04-132023https://jlupub.ub.uni-giessen.de/handle/jlupub/16190http://dx.doi.org/10.22029/jlupub-15572The comprehensive identification of the proteome content from a white wine (cv. Silvaner) is described here for the first time. The wine protein composition isolated from a representative wine sample (250 L) was identified via mass spectrometry (MS)-based proteomics following in-solution and in-gel digestion methods after being submitted to size exclusion chromatographic (SEC) fractionation to gain a comprehensive insight into proteins that survive the vinification processes. In total, we identified 154 characterized (with described functional information) or so far uncharacterized proteins, mainly from Vitis vinifera L. and Saccharomyces cerevisiae. With the complementarity of the two-step purification, the digestion techniques and the high-resolution (HR)-MS analyses provided a highscore identification of proteins from low to high abundance. These proteins can be valuable for future authentication of wines by tracing proteins derived from a specific cultivar or winemaking process. The proteomics approach presented herein may also be generally helpful to understand which proteins are important for the organoleptic properties and stability of wines.enNamensnennung 4.0 InternationalSilvanerproteomicswineproteinsmass spectrometryVitis viniferaddc:540