IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Evaluation of mannoprotein formation by different yeast strains by enzymatic analysis of mannose and tribological estimation of astringency

Evaluation of mannoprotein formation by different yeast strains by enzymatic analysis of mannose and tribological estimation of astringency

Abstract

A positive role of mannoproteins on wine stability and red wine mouth sensations has been widely described. Commercial mannoproteins are available and some yeast strains are offered with a higher formation of mannoproteins. However, mannoprotein analysis is complex and its determination at cellar level is very limited. An adaptation of a relatively simple method of analysis of mannoproteins was developed, based on concentration of poly saccharides by membrane filtration, hydrolysis and enzymatic determination of mannose. The method was applied to the analysis of the mannoprotein content of wines fermented with different yeast strains deemed to produce high amounts of mannoproteins. Significant differences in mannoprotein concentration of red wines fermented with different strains was obtained. A tribological estimation of astringency also showed differences in the friction coefficient between wines. Sensory evaluation of wines using RATA (Rate all that Apply) with a panel of trained enologists showed significant differences only in some mouth parameters like dryness, grease, structure and bitter. Reasonable correlations between mannose concentration and friction coefficient were obtained only in wines coming from an earlier harvest. Correlations of mannose and friction coefficient with sensorial parameters were in general low except for dryness with friction coefficient in the early harvested wines. Even if significant, differences in mannoprotein concentration between strains were moderate, what can explain these results. Findings of this work propose an effect of mannoproteins on
sensory perception and opens the possibility to explore their effect on wine quality

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Bordeu Edmundo¹, Vidal Josefina¹, Vargas Sebastián², Zincker Jorge², Schober Doreen²and Brossard Natalia ¹

¹Department of Fruit Trees and Enology, Pontifical Catholic University of Chile, Santiago, Chile
²Center for Research and Innovation Concha y Toro (CII

Contact the author

Keywords

Mannoproteins, Yeast strains, RATA (Rate all that apply), Oral lubrication, Astringency

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Effect of Botrytis cinerea and esca on phenolic composition of berries and wines

This study showed that Botrytis cinerea could degrade the phenolic compounds by its enzymatic activity. It led to a diminution of skin’s anthocyanins from 20 % to 50 % and an increase level up to 40 % of individual proanthocyanins, 30 % of the %G and 25% of the %P.

Read More

Can varietal ‘apricot’ aroma of Viognier wine be controlled with clonal selection and harvest timing?

Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine.

Read More

Technical efficiency and socio-environmental sustainability in the wine sector: tradeoff or complementarity? Evidence from Italy

In recent decades, sustainability has risen to prominence across various industries, including agriculture, spurred by initiatives such as the new common agricultural policy and the farm to fork strategy within the European Union. Among agricultural activities, viticulture stands as a crucial player in sustainability, intertwining environmental, social, and economic dimensions, as exemplified by the OIV general principles of sustainable viticulture. Italy, one of the main players in the global wine market, has long been making efforts towards the introduction of sustainability-oriented practices and certifications.

Read More

The true cost of the vineyard landscape enhancement. First results in the Venezia biodistrict 

The research is part of the “Ecovinegoals” project, financed by Interreg Adrion funds. It aims to encourage the adoption and dissemination of agroecological practices in intensive wine-growing areas. The study focuses on cost analysis of the wine-growing landscape enhancement in an organic winery in order to provide a useful tool for winemakers to direct their investments in green infrastructures. One of the Italian pilot areas of the Ecovinegoals project is the Venezia Biodistrict, characterized by viticulture in a flat reclamation area of 105,800 hectares.

Read More

The influence of the soil on the phenolic composition of both grapes and wines : “the Grenache observatory”

La composition fine des raisins de Grenache noir est mal connue. Il est généralement admis une certaine variabilité de comportement de ce cépage qui se manifeste principalement sur la couleur des vins. De nombreux facteurs peuvent être à l’origine de cette variabilité : matériel végétal, pratiques culturales, types de vinification et terroir. Un travail de recherche concernant ce cépage a été engagé dans la Vallée du Rhône.

Read More