TASTE PROPERTIES OF GRAPE (VITIS-VINIFERA) PATHOGENESIS-RELATED PROTEINS ISOLATED FROM WINE

The major proteins in Sauvignon Blanc wine are grape (Vitis vinifera) thaumatin-like proteins. Although authentic thaumatin from miracle fru it (Thaumattococcus danielli) is intensely sweet, a panel of 26 partic ipants did not identify a wine protein fraction containing 82% thaumat in-like proteins at either 22, 220, or 2200 mg/L in aqueous solution a s sweet. Thus, it is highly unlikely that grape thaumatin-like protein s, which would be present in wine at a substantially lower concentrati on than the maximum concentration tested, contribute sweetness to wine .