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…

Effect of ozone application for low-input postharvest dehydration of wine grapes

The postharvest dehydration of grapes is a traditional practice to obtain wines with unique traits (e.g., sweet, dry/reinforced).
Read More

Scalable asymptomatic grapevine leafroll virus complex-3 detection through integrated airborne imaging spectroscopy, autonomous robotics, and cloud computing

The past three decades of terrestrial remote sensing research have delivered unprecedented insights into our fundamental ability to detect, quantify, and differentiate plant disease (Gold 2021). However, much of our fundamental knowledge in this domain has come from studies in non-agricultural systems and until recently, most agricultural studies, when extant, have focused on tree crops where canopy closure and large plot and plant size facilitate stress detection at low spatial resolution. Recent engineering innovations and advancements in constellation architecture design have refined the accuracy and scalability of airborne and spaceborne sensing platforms, enabling us to monitor diverse specialty crops, including grapevine, planted in smaller, spatially varied fields.

Read More

FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2).

Read More

Autochthonous non-Saccharomyces extra-cellular metabolism of tryptophan, tyrosine, and phenylalanine

Amino acids are crucial nitrogen sources in yeast metabolism, influencing both biomass production and fermentation rate. The breakdown byproducts of amino acids contribute to the aroma of the wine and wine’s health benefit compounds. This study focused on the yeast’s extracellular metabolic profile of tryptophan, tyrosine, and phenylalanine belonging to the group of aromatic amino acids in experimental Maraština wines. Alcoholic fermentations were conducted on sterile grape Maraština must using seven autochthonous non-Saccharomyces yeasts in sequential fermentation with commercial Saccharomyces cerevisiae.

Read More

Development of breeding of PIWI varieties in the Czech Republic

Context and purpose of the study. The Czech Republic is one of the most important grape growers of PIWI varieties in the Europe, as the total area planted with PIWI varieties is almost 1000 ha.

Read More