| Abstract
| - The major proteins in Sauvignon Blanc wine are grape (Vitisvinifera) thaumatin-like proteins.Although authentic thaumatin from miracle fruit(Thaumattococcus danielli) is intensely sweet,apanel of 26 participants did not identify a wine protein fractioncontaining 82% thaumatin-likeproteins at either 22, 220, or 2200 mg/L in aqueous solution as sweet.Thus, it is highly unlikelythat grape thaumatin-like proteins, which would be present in wine at asubstantially lowerconcentration than the maximum concentration tested, contributesweetness to wine. Keywords: Unstable protein; haze; turbidity; white wine;pathogenesis-related proteins; thaumatin-like proteins; taste; sweetness; Vitis vinifera
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