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 pre-fermentative addition of oenological tannins on the volatile composition and colour characteristics of white wines

This study investigates the effect of pre-fermentative addition of oenological tannins on basic physicochemical parameters, total polyphenols index (TPI), antioxidant activity (DPPH method), colour traits, and volatile organic compounds (VOCs) of white wines made from ‘Vermentino’ or ‘Erbaluce’ grapes (Vitis vinifera).

Read More

Effect of bleaching with different agents on protein hydrolysate characteristics

High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].

Read More

Overcoming habit formation in the production of wine

Evidence indicates that climate change affects the environment, human health, and well-being via drought, increasing greenhouse effect, and climatic catastrophes. As the wine sector is also negatively affected by climate change, the role of climate change mitigation and adaptation policies is important in wine production. One example of an adaptation policy is the implementation of grapevine genetics (duchene, 2016), while organic farming may be used as an approach to mitigate the consequences of climate change (vinci et al., 2022). To this end, the european commission’s objective is to reach the european green deal target of at least 25% of the european union’s agricultural land under organic farming by 2030.

Read More

Somatic embryogenesis and organogenesis: driving regeneration forces behind grapevine genetic transformation

Cell pluripotency, enables the possibility to change the cellular fate, stimulating the reorganization and the formation of new vegetative structures from differentiated somatic tissues. Although several factors are implicated in determining the success of a breeding program through the use of modern biotechnological techniques, the definition of a specific regeneration strategy is fundamental to speed up and make these applications feasible.

Read More

Influence of the unité de terroir base on the typicity of winesin the AOC Priorat in Tarragona

L’AOC Priorat, située derrière les montagnes du pré littoral de Tarragone, se caractérise par un climat méditerranéen avec une tendance à la continentalité et très peu de précipitation pendant le cycle végétatif. Les sols sont secs, pauvres et caillouteux, formés par des schistes. Au cours des années 2000 et 2001, une étude de l’influence du terroir sur la typicité des vins du Priorat a été réalisée en prenant comme référence trois cépages cultivés dans différentes parceIles pour mesurer l’effet du terroir et du mésoclimat sur la qualité des vins:

Read More