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. © 2014 Springer Science+Business Media, LLC.
CITATION STYLE
Cilindre, C. (2014). Precipitation of champagne base wine proteins prior to 2D electrophoresis. Methods in Molecular Biology, 1072, 755–764. https://doi.org/10.1007/978-1-62703-631-3_52
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