A recently created method called “protein profiling” employs mass spectrometry to pinpoint the grape variety or types in unfined juice or wine. The protein that is produced in the grapes after veraison serves to distinguish varieties. These proteins are relatively stable in juice and wine, unlike DNA.
Research by the Australian Wine Research Institute on haze-forming proteins has led to this potentially useful tool for checking the varietal integrity of bought-in juice and wine, as long as the proteins have not been removed by fining. For grapes with light skin, the method has a strong track record, but more investigation is required for grapes with dark skin. The analysis is not yet viable for use on a daily basis at the weighbridge since it requires complex equipment and specialized personnel.
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