OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analysis and composition of grapes, wines, wine spirits 9 Wine fining with yeast protein extract: effect on polyphenol composition and the related sensorial attributes

Wine fining with yeast protein extract: effect on polyphenol composition and the related sensorial attributes

Abstract

Polyphenols, namely anthocyanins and flavanols, are key compounds for wine color definition and taste perception (astringency and bitterness). During winemaking, several processes could influence the polyphenol composition and, therefore, the organoleptic parameters of wine. 

It is widely known that fining can remove soluble substances, including polymerized tannins and coloring matter in red wines affecting the organoleptic properties of wine. The use of yeast protein extracts (YPE) as fining agents arises from the allergic properties observed in classic protein-based fining agents. From the oenological point of view, it was already verified that this new fining agents promote the clarity and stabilization of wine, however is still a gap in their influence in polyphenol composition and the related organoleptic properties. 

The aim of this work is to understand the molecular mechanisms as how YPE-wine polyphenols interactions could modulate the color as well as the taste sensations (astringency and bitterness) after wine fining with YPE (developed by Proenol, Biotechnology Industry). Briefly, polyphenols related with astringency and bitterness were analyzed by LC-MS. The influence of YPE on wine color was also assayed by CieLab system. Furthermore, the effect of YPE-wine on the interaction with salivary proteins was also analyzed by SDS-PAGE after wine ingestion during a sensory evaluation. Finally, the results from experimental data were compared with the results obtained by sensorial panel. 

Overall, it was concluded that wines clarified with YPE revealed a significant decrease in the majority of identified compounds related to bitterness and astringency. The study of wine color revealed that YPE had the ability to reduce yellow color of white wines and did not remove red color of red and rosé wines, which is an important aspect in consumption market. Besides the decreasing of several polyphenols related with taste perception, some relevant differences were observed in the salivary protein profile by SDS-PAGE. The results observed herein highlighted the relationship between (1) the taste perception, (2) the interaction between salivary proteins and wine polyphenols during the sensorial evaluation and (3) the effect of YPE fining in wine polyphenols. 

In summary, YPE reveals to be a good alternative to protein animal origin fining agents due to the ability to promote wine sensorial properties.

DOI:

Publication date: June 11, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Telmo Francisco, Rosa Pérez, Susana Soares, Nuno Mateus, Victor Freitas, Adriana Xavier, Manuel Figueiredo, Filipe Centeno, Maria Teixeira

LAQV-REQUINTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto
PROENOL, Indústria Biotecnológica, Lda, Travessa das Lages nº267, Apto 547, Canelas, VNG 4405-194 Portugal

Contact the author

Keywords

fining, yeast protein extract, organoleptic properties, salivary proteins 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Effects of stress memory on grapevine resilience in response to recurrent drought and recovery events 

Plants have evolved different strategies to cope with environmental stresses and, although still debated, it was observed that they can remember past stress occurrence.
Anatomical and physiological adjustments have been observed in different grapevine cultivars after repeated drought exposure, however epigenetic, transcriptional and biochemical changes associated with drought-primed ecological memory have been poorly studied.
This work was conceived to test whether exposure to recurring events of mild drought could prime vines to endure severe drought stress. Particularly, we investigated whether the expected improved stress tolerance of Vitis vinifera cv Nebbiolo plants subjected over years to moderate and long-lasting water stress events (WS-primed) depended on molecular memory phenomena or on resetting of stress-induced signals.

Influence of spraying of copper fungicides on physiological parameters of Vitis vinifera L. Cv. ‘Merlot’

Vine downy mildew is one of the most frequent diseases in intensive vineyards. Bordeaux mixture (B.m.), in order to control the disease has been applied onto vineyards since the end of the 19th century. The intensive use of Cu-fungicides could influence the physiology of grapevine. It is also possible that high amounts of foliar Cu sprays trigger stress responses in vine leaves.

Contribution à l’étude des relations entre des variables de fonctionnement des terroirs du Val de Loire et l’évolution des acides organiques des baies durant la maturation du raisin

Dans les terroirs du Val de Loire, la précocité du cycle de la vigne et son alimentation en eau sont des variables de fonctionnement qui influent de manière importante sur la composition des baies à maturité.

Understanding the expression of gene families involved in anthocyanin biosynthesis during berry ripening: Tannat as a case study

The quality of wine is assessed, among other things, by its color, which is mainly due to its anthocyanin content. These pigments are polyphenols that give red, purple and blue hues depending on the relative proportion of anthocyanins produced by the action of flavonoid 3’5′ hydroxylase (delphinidin-3-glucoside, petunidin-3-glucoside, malvidin-3-glucoside) or flavonoid 3′ hydroxylase (cyanidin-3-glucoside, peonidin-3-glucoside). To study the genes involved in this biosynthetic pathway, we focused on Vitis vinifera cv. Tannat, known for producing wines with higher anthocyanin content and darker purple color compared to most red grape varieties. In this work, we have performed RNA-Seq analysis of skins during berry development, taking green and red berries at 50% veraison as separate samples, as an experimental strategy to focus on the differential expression of genes of interest.

INFLUENCE OF WINEMAKING VARIABLES AND VINEYARD LOCATIONS ON CHEMICAL AND SENSORY PROFILES OF SOUTH TYROLEAN PINOT BLANC

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine.