ABSTRACT
Proteins and amino acids are minor constituents of wine and most wine proteins are in the range of 20–30 kDa. Proteins and amino acids make a significant contribution to the quality of wine, since they affect its taste, clarity, and stability. The proteomic technique is defined as the large-scale analysis of proteins and amino acids in a particular biological system at a particular time. The use of proteomics in wine authentication has opened up new opportunities to assess the entire grape-growing and wine-making process from a more holistic perspective to ensure wine quality. Mass spectrometry plays a very important role in the authentication of wine, owing to this technique’s analytical power in tracing and detecting molecular compounds such as amino acids, and aroma and polyphenolic compounds. Wine screening using targeted and non-targeted nuclear magnetic resonance spectroscopy has become the first method to be routinely applied in the field of alcoholic beverages.
