IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Effect of different pH values on the interaction between yeast mannoproteins and grape seed flavanols

Effect of different pH values on the interaction between yeast mannoproteins and grape seed flavanols

Abstract

The consequences of the global climate change in the vitiviniculture are revealed as a gap between phenolic and technological grape maturities, higher grape sugar concentration that leads to high wine alcohols levels, lower acidities and high pH values, among others. The unbalanced phenolic maturity caused in this scenario leads to harsh astringency and to instable colour of wines. Previous studies have reported that the addition of yeast mannoproteins (MPs) to wines may have positive effects on these two organoleptic properties due to their capability to interact with wine polyphenols [1]; however, studies about the effect of the pH on these interactions have not been carried out so far.

 MPs are located in the outer layer of yeast cell wall (Saccharomyces cerevisiae) and they are naturally released into the wine during alcoholic fermentation when yeast is actively growing or during aging when cell wall breaks down in the process known as autolysis. Also, commercial MPs can be added during winemaking and/or ageing. The aim of this work was to study the effect of different pH values (pH 3.0 and 4.0) on the interactions between a flavanol extract from Vitis vinifera L. Tempranillo seeds and the MPs obtained from Saccharomyces cerevisiae. Here, the isolation of MPs from the cell walls of S. cerevisiae was performed using Zymolyase 20T enzyme. MPs were purified by using ethanol, temperature and dialysis. The obtained MPs were characterized by SDS-PAGE and their molecular weights (MWs) were determined by HRSEC-RID [2]. The protein percentage was determined by the Lowry method. The monosaccharide composition was determined by HPLC-MS after derivatisation with 1-phenyl-3-methyl-5-pyrazolone (PMP) [3]. Four main MP fractions were identified: F1 (~2%), with a MW 528.8 kDa, F2 (~12%) (174.1 kDa), F3 (~61 %) (61.0 kDa) and F4 (~25 %) (<10 kDa). The MP–flavanol interactions were performed at pH=3 and pH=4 and studied by means of HPLC-DAD-MS, HRSEC-RID and Isothermal Titration Calorimetry (ITC). The results showed noticeably differences in the interactions between the MPs fractions and the flavanol extract depending on the pH values. 

References

[1] C. Alcalde-Eon, et al. (2019). Food Res. Int., 126; 108650.
[2] E. Manjón, et al. (2020). J. Agric. Food Chem. 25; 13459
[3] Y. Ruiz-García et al. (2014). Carbohydr Polym. 114; 102.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Manjón Elvira1, Bosch-Crespo Diana Marelys1, Dueñas Montserrat1 and Escribano-Bailón Mará Teresa1

1Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca.

Contact the author

Keywords

Saccharomyces cerevisiae, climate change, mannoproteins, flavanols, astringency.

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Impact of red blotch disease on Cabernet Sauvignon and Merlot grape and wine composition and wine sensory attributes

Grapevine Red Blotch disease (RB) is a recently discovered disease that has become a major concern for the viticulture and winemaking industry in California, USA. The causal agent, Grapevine Red Blotch Virus (GRBV) was identified in 2011 and its presence was confirmed in several states in the US, in Canada, and in Switzerland. It has been demonstrated that RB compromised the regulation of ripening by suppressing specific ripening events, altering the expression patterns of transcription factors and causing hormonal imbalances in Zinfandel.
Read More

Predicting consumers’ organic wine consumption behaviour

Organic wine production and consumption is one of the sustainable practices contributing to a number of sustainable development goals (SDGs).

Read More

White grape juice consumption reduce muscle damage parameters in combat athletes

Introduction and objective: the practice of physical exercises in an exhaustive way is related to damage. Muay thai (mt) is a high-intensity sport that demands agility, strength and power, which can lead to fatigue and muscle damage. Grape juice is rich in carbohydrates and antioxidants, which can delay the onset of fatigue and muscle damage. The objective of the study was to evaluate the impact of white grape juice consumption, during 14 days, on muscle damage parameters in tm athletes.

Read More

Streamlining rootstock selection: new indices for efficiency and stability in viticulture

Grapevine rootstocks play a pivotal role in influencing scion vigor, yield, and fruit quality, making their selection critical for sustainable vineyard management.

Read More

MONITOR SOME KEY PARAMETERS THROUGH THE IMPLEMENTATION OFCONTINUOUS CONTROL SYSTEMS OF THE MUST-WINE DURING MACERATION-FERMENTATION IN RED WINEMAKING TO MANAGE OPERATIONS IN “AUTOMATION”

This study is aimed to develop a complete tool for the winemaker with, complete and targeted “winemaking recipes” that can be adapted to criteria set by the winemaker, such as: grape variety, grape health status, degree of ripening, desired wine, redox status throughout the alcoholic fermentation.
To get such aim, specific sets of experiments using red grape juices from different varieties (Nebbiolo, Barbera, Pinot noir, etc.) collected at different technological and phenolic maturity points, will be held with “automatized 4.0 tanks” equipped with sensors for measuring: redox potential, dissolved oxygen, relative density, temperature, and color in order to collect a sufficient amount of data preparatory to the creation of operating models in the most widely winemaking situations in which the automatized 4.0 tanks “will be able to independently respond” with the right corrective actions (opening/closing aeration valve, execution/block pumping overs , etc.) if the key parameters exceed the limits of the recommended ranges set in the selected recipe.

Read More