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              <p>The oxidative stability of wines refers to their intrinsicability to preserve organoleptic qualities during aging andbottle storage. When compromised, it can lead to aromadegradation. A significant contribution of sulfur-containing peptides (sulfur atoms) to the antioxidantmetabolome1-3 has led to the hypothesis that thismetabolome is defined during grape ripening andextracted from the must during pressing.The novelty of this work lies in the hypothesis that grape juice proteins are a major source of peptides,which are released during winemaking and contribute to antioxidant activity due to their nucleophilicproperties during wine aging. Our primary focus is on controlling the production of these peptidesupstream, in the grape juice, prior to fermentation. Here, we present first the purification of major grape-derived proteins primarily thaumatin-like proteins4 and chitinase4 to isolate them from other compounds,then an optimized protocol to generate a pool of peptides from purified grape juice proteins. Thisapproach enabled us to first assess their antioxidant capacity and, in the future, investigate their chemicaldiversity by LC-MS molecular profiling</p>
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