Mass spectrometry-based proteomic profile of a Silvaner Franken wine

The proteomic profile of a Silvaner Franken wine is described here for the first time. Wine proteins were identified via mass spectrometry (MS)-based proteomics through in-solution and in-gel digestion methods to obtain a wide proteomic profile of proteins which survive the vinification processes. Proteins from a Silvaner Franken wine were submitted to size exclusion chromatography (SEC) and subsequently subjected to distinct methods of MS-basedproteomics approaches based on in- solution and in- gel digestion of the proteins. 154 characterized (with described functional information) or so far uncharacterized proteins, mainly from Vitis vinifera and Saccharomyces cerevisiae, were found. A high-score identification of proteins from low to high abundance was obtained.