The major proteins in Sauvignon Blanc wine are grape ( Vitis vinifera ) thaumatin-like proteins. Although authentic thaumatin from miracle fruit ( Thaumattococcus danielli ) is intensely sweet, a panel of 26 participants did not identify a wine protein fraction containing 82% thaumatin-like proteins at either 22, 220, or 2200 mg/L in aqueous solution as sweet. Thus, it is highly unlikely that grape thaumatin-like proteins, which would be present in wine at a substantially lower concentration than the maximum concentration tested, contribute sweetness to wine.
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Peng et al. (1997) studied this question.
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