Proteins

proteins (GB)

proteína (ES)

proteina (I)

protéine (F)

proteïne (N)

proteína (PO)

Organic substances (Greek proteins = the first, the most important) that are composed of amino acids. Certain sections in the DNA strand in each cell contain the information for the formation of various proteins, which are then responsible for all functions in human, animal and plant organisms. Proteins mainly provide building material for muscles, organs and blood, but also for enzymes and hormones, for example for immune defence.

Proteins are contained in the flesh of grapes, and more proteins are produced in dry years. During fermentation, they serve as food for the yeasts. In larger quantities, the so-called thermolabile protein causes a grey haze and is removed using bentonite. Various protein-containing agents are used to fining and clarifying the wine, including albumin, egg white, gelatine, isinglass, lysozyme and casein.

If the bottle contains an excessive amount of thermolabile wine protein, the two wine defects of protein turbidity and cheesiness can occur. Proteins can trigger allergies in humans, sometimes with severe reactions. This must therefore be declared on the label from a quantity of 0.25 mg/l in the wine. Vegetarians and vegans reject wines treated with protein-containing substances (see Vegetarian wine). Gluten, which is incompatible with certain diseases, is also a protein, but wine is generally gluten-free. For limit values, see ADI (acceptable daily intake) and lists of all wine ingredients under the keywords total extract and wine-making agents.

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Proteins

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