terclim by ICS banner
IVES 9 IVES Conference Series 9 EXPLORING THE INFLUENCE OF S. CEREVISIAE MANNOPROTEINS ON WINE ASTRINGENCY AND THE IMPACT OF THEIR POLYSACCHARIDE STRUCTURE

EXPLORING THE INFLUENCE OF S. CEREVISIAE MANNOPROTEINS ON WINE ASTRINGENCY AND THE IMPACT OF THEIR POLYSACCHARIDE STRUCTURE

Abstract

Mannoproteins (MPs) are proteoglycans from the outmost layer of yeast cell walls released into wine during alcoholic fermentation and ageing on lees processes. The use of commercial preparations of mannoproteins as additives to improve wine stability with regards to the crystallization of tartaric salts and to prevent protein haze in the case of white and rosé wines is authorized by the OIV.

Regarding red wines and polyphenols, mannoproteins are described as able to improve their colloidal stability and modulate the astringent effect of condensed tannins. The latter interact with salivary proteins forming insoluble aggregates that cause a loss of lubrication in the mouth and promote a drying and puckering sensation. However, neither the interaction mechanisms involved in mannoproteins capacity to impact astringency nor the structure-function relationships related to this property are fully understood.

The aim of this study was to evaluate the impact of high molecular weight mannoproteins on tannin-protein interactions. To this end, experiments were performed in a model wine using tannins purified from a red Syrah wine and BSA. Tannin-BSA aggregation kinetics were followed for 1 hour through Dynamic Light Scattering measurements in the absence and presence of mannoproteins. To progress in the identification of structure-function relationships and on the part played by the polysaccharide part, mannoproteins fractions from four yeast strains were extracted and purified. Yeast Strains were selected according to their origin and specific mannoprotein polysaccharide structure: a commercial enological strain (MP-LMD47), the wild-type BY4742 strain (MP-WT), and two of its mutants ΔMnn4 (MP-Mnn4, no mannosyl-phosphorylation) and ΔMnn2 (MP-Mnn2, linear N-glycosylation backbone). A thorough characterization of mannoprotein fractions confirmed the structural differences between mannoproteins from each yeast strain.

MPs were capable of delaying tannin-BSA aggregation kinetics by preventing the formation of micron-sized particles within the hour of measurement but did not avoid the long-term precipitation of tannin-BSA aggregates. Experiments indicated that mannoproteins interfere with tannin-BSA enlarged aggregation through the formation of a ternary MP-Tannin-BSA system. To be able to prevent tannin-BSA particle growth, the density/compactness of the polysaccharide moiety of MPs was a key factor.

 

1. Boulet, J.-C., Trarieux, C., Souquet, J.-M., Ducasse, M.-A., Caillé, S., Samson, A., … Cheynier, V. (2016). Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency. Food Chemistry, 190, 357–363. https://doi.org/10.1016/j.foodchem.2015.05.062
2. Cheynier, V. (2012). Phenolic compounds: from plants to foods. Phytochemistry Reviews, 11(2–3), 153–177. https://doi. org/10.1007/s11101-012-9242-8
3. Soares, S., Mateus, N., & de Freitas, V. (2012). Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins. Journal of Agricultural and Food Chemistry, 60(15), 3966–3972. https://doi.org/10.1021/jf3002747
4. Vidal, S., Francis, L., Guyot, S., Marnet, N., Kwiatkowski, M., Gawel, R., … Waters, E. J. (2003). The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium. Journal of the Science of Food and Agriculture, 83(6), 564–573. https://doi.org/10.1002/jsfa.1394

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Saul Assunção Bicca1,2, Céline Poncet-Legrand¹, Stéphanie Roi¹, Julie Mekoue², Thierry Doco¹ And Aude Vernhet¹

1. SPO Institut Agro, INRAE, Univ Montpellier, Montpellier, France.
2. Lallemand, SAS, 19 rue des Briquetiers, BP 59, 31702 Blagnac, France

Contact the author*

Keywords

Mannoproteins, Physico-chemical Interactions, Astringency, Condensed Tannins

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.

Read More

USING CHECK-ALL-THAT-APPLY (CATA) TO CATEGORIZE WINES: A DECISION-MAKING TOOL FOR WINE SELECTION

Bordeaux is the largest appellation vineyard in France. This contrasting vineyard with varied terroirs offers all styles of wine, resulting from the blending of several grape varieties. If these different profiles make the renown of Bordeaux wines, it can appear as a constraint when the aim is to study Bordeaux wines in their diversity. The selection of a representative sample can be performed by a sensory analysis carried out by trained panelists or by wine professionals, which can take several forms: consensus among experts, conventional descriptive analysis, typicality or quality evaluation. However, because of time, economic, and logistical constraints, these methods have limited applications. As an alternative to classical descriptive analysis, more intuitive methods that do not require training have been proposed recently to describe wines using an expert panel such as Napping, Free Choice or Flash Profiling, CATA or RATA.

Read More

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.

Read More

AGING PATTERNS OF VARIETAL VOLATILE PROFILES OF WHITE WINES: A CASE STUDY ON 18 ITALIAN VARIETAL WHITE WINES

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

Read More

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Read More