Investigation of Macromolecules in Wines by Matrix-assisted Laser Desorption/Ionization Time-of-flight Mass Spectrometry

Matrix-assisted laser desorption/ionization (MALDI) mass spectrometry was applied to the characterization of the protein content of wines. It has been established that this technique is applicable for this purpose even without sophisticated sample preparation. Direct structural information—presence of glycoproteins—was obtained from the MALDI spectra and was supported by an enzymatic degradation experiment. On the basis of the MALDI spectra it was possible to distinguish two different wines and a correlation was found between peak intensity ratios and the time of harvest.