Protein change in Chardonnay wine from Bulgaria after treatment with different types of bentonites

Protein profile change of Bulgarian Chardonnay wine under the influence treatment with bentonite was studied. concentration determined using Bradford assay, while fractionation performed via sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The amount protein found in original 147.1 mg/dm3, expressed as bovine serum albumin divided into 9 electrophoretic fractions. Low molecular weight fractions weights 20, 22 and 24 kDa, were predominant whose share equal to 65 % total fraction wine. examined treated four different types bentonite-two sodium, one activated calcium sodium-calcium bentonites. They added increasing doses, covering range 0.2-3 g/dm3. At lower doses (0.2-0.8 g/dm3), differences reduction observed. Above dose 0.8 g/dm3, an equalization their effect compared content reported. Affinity, however small, studied bentonites proteins