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 malolactic fermentation on volatile composition and sensory properties of white and rosé wine from the greek variety moschofilero

Moschofilero is a native grape variety, classified as a ‘gris’ type variety, that is cultivated in PDO Mantineia, Peloponissos, Greece. It is used for the production of both white and rosé wines. Due to high altitude of the vineyards, the harvest is done by mid October, and many vintages are characterised by high acidities and low pH values.
Read More

Water and nutritional savings shape non-structural carbohydrates in grapevine (Vitis vinifera L.) cuttings

Global changes and sustainability challenge researchers in saving water and nutrients. The response of woody crops, which can be forced at facing more drought events during their life, is particularly important. Vitis vinifera can be an important model for its relevance in countries subjected to climate changes and its breeding, requiring cuttings plantation and strong pruning.

Read More

Characterization of various groups of pyranoanthocyanins in Merlot red wine

In red wines, anthocyanins evolve during the wine-making process and ageing. They react with other compounds (such as vinylphenols, acetaldehyde, pyruvic acid…) to form a stable family of compounds called pyranoanthocyanins. Furthermore, the oxidation process can modify the anthocyanic profile of a red wine. It is also interesting to evaluate the occurrence of the different subclasses of pyranoanthocyanins and to characterize their chemical properties. The first objective of this study is to evaluate the occurrence of the different groups of pyranoanthocyanins in an oxidised Merlot wine by a centrifugal partition chromatography strategy. The second goal is to evaluate their relative impact in red wines from Bordeaux region by measuring their concentrations.

Read More

Impact of climate on berry weight dynamics of a wide range of Vitis vinifera cultivars 

In order to study the impact of climate change on Bordeaux grape varieties and to assess the behavior of candidate grape varieties potentially better adapted to the new climatic conditions, an experimental vineyard composed of 52 grape varieties was planted in 2009 at the INRAE Bordeaux Aquitaine center[1]. Among the many parameters studied since 2012, berry weight for each variety was measured weekly from mid-veraison to maturity, with four independent replicates. The kinetics obtained allowed to study berry growth, a key parameter in grape composition and yield.

Read More

Developing an integrated viticulture in the upper part of the hill Somló

The hill Somló looks like a huge island wich jumps out of the see, a few kilometers away from the slope of Bakony highland and on the edge of the Hungarian small plane.

Read More