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…

EXPLORING THE METABOLIC AND PHENOTYPIC DIVERSITY OF INDIGENOUS YEASTS ISOLATED FROM GREEK WINE

Climate change leads to even more hostile and stressful for the wine microorganism conditions and consequently issues with fermentation rate progression and off-character formation are frequently observed. The objective of the current research was to classify a great collection of yeast isolates from Greek wines based on their technological properties with oenological interest. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for further yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level.

Read More

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Read More

PHENOTYPIC DIVERSITY AND BIO-PROTECTION CAPABILITY OF METSCHNIKOWIA SP. IN OENOLOGY

Nowadays, the trend is to reduce the use of chemical inputs in the food sector, including in oenology. One of the inputs widely used in the wine making process are sulfites, for its several properties: antimicrobial and antioxidiant. This use isn’t without consequences on consumer’s health and environment, it can lead for example to allergic reactions and pollution. To limit the addition of chemical inputs, microbial alternatives are used. It consists to inoculate in grape must, a micro-organism able to inhibit the growth of the negative indigenous flora during the phase before the fermentation and to guarantee the sensory qualities of wines.

Read More

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Read More

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

Read More