ISOLATION AND PARTIAL CHARACTERIZATION OF A NATURAL HAZE PROTECTIVE FACTOR FROM WINE

A haze protective factor (HPF) reduced the visible haziness induced by heating wine proteins in wine, by decreasing the particle size of the haze. The relationship between the decrease in particle size and the concentration of the HPF was exponential. The HPF, which was detectable by SDS-PAGE with the periodic acid-Schiff reagent stain and was evident as a smear in the high M(r) region of the gel, was separated from other macromolecules of wine by a combination of concanavalin A and anion-exchange and cation-exchange chromatography. The macromolecule was made up of a polysaccharide component (96 %) that was dominated by mannose (78 %) and glucose (13 %) and a protein component (4 %) that was dominated by serine (31 %) and threonine (13 %).