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…

CHEMICAL DRIVERS OF POSITIVE REDUCTION IN NEW ZEALAND CHARDONNAY WINES

According to winemakers, wine experts and sommeliers, aromas of wet stone, mineral, struck match and flint in white wines styles, such as those produced from Vitis vinifera L. cv. Chardonnay, are considered to be hallmarks of positive reduction.1,2 In recent years, the production of Chardonnay styles defined by aroma characteristics related to positive reduction has become more desirable among wine experts and consumers. The chemical basis of positive reduction is thought to originate from the concentration of specific volatile sulfur compounds (VSCs), including methanethiol (MeSH) imparting mineral and chalk notes,3 and benzenemethanethiol (BMT) responsible for struck match and flint.1,4

Read More

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More

IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity.

Read More

IMPACT OF ACIDIFICATION AT BOTTLING BY FUMARIC ACID ON RED WINE AFTER 2 YEARS

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

Read More