terclim by ICS banner
IVES 9 IVES Conference Series 9 CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Abstract

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccha-rides, proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality. Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxi-dant, and antihypertensive potentials. However, the peptides detected in wine can be influenced by the interaction between yeasts and grape components. Therefore, to study the actual contribution of yeasts to the presence of wine peptides, the concentration and profile of peptides released by yeasts during and after fermentation was studied in model conditions.

A synthetic must, prepared replacing amino acids with NH4Cl as the sole nitrogen source, was inoculated with an oenological Saccharomyces cerevisiae strain. The resulting synthetic wine was sampled weekly over the first month, and monthly in the following five months. After centrifugation, each sample was ultrafiltered (3 kDa MWCO), and the peptides on the filtrate were quantified and separated by RP-HPLC. The peptides present in the 7 (end of fermentation) – and 120-day samples, were characterized by LC-MS/MS, thus determining their sequence and the putative origin. Moreover, their potential bioactivity was studied in silico using the BIOPEP Database.

Results showed that the total concentration of peptides increased during the first two weeks before pla-teauing to ≃ 0.91 g/L. Nevertheless, the number of peptides (2263 at day 7; 1978 at day 120) and the amino acid sequence differed over time. Within the released peptides, in silico analysis revealed the presence of potential bioactive sequences in the samples taken at the end of fermentation and collected after 120 days of lees aging. The vast majority (≃ 95%) of the peptides showed a potential antihyperten-sive activity.

Results indicate that yeasts abundantly release different peptides during and after the alcoholic fermen-tation due to the presence of yeast cells. The high peptide concentration, variety, and bioactive potential reported here deserve further investigation to assess the role of this fraction on wine quality and, pos-sibly, health effects.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Alberto, DE ISEPPI1,2, Matteo, MARANGON1,2, Viviana, CORICH1,2, Giorgio, ARRIGONI3,4, Davide, PORCELLATO5, Andrea, CURIO-NI1,2

1. Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Italy
2. Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Italy
3. Department of Biomedical Sciences, University of Padova, Italy
4. Proteomic Center of Padova University, University of Padova, Italy
5. Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Norway

Contact the author*

Keywords

Wine, Peptides, Yeast, Autolysis

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.
Read More

S. CEREVISIAE AND O. ŒNI BIOFILMS FOR CONTINUOUS ALCOHOLIC AND MALOLACTIC FERMENTATIONS IN WINEMAKING

Biofilms are sessile microbial communities whose lifestyle confers specific properties. They can be defined as a structured community of bacterial cells enclosed in a self-produced polymeric matrix and adherent to a surface and considered as a method of immobilisation. Immobilised microorganisms offer many advantages for industrial processes in the production of alcoholic beverages and specially increasing cell densities for a better management of fermentation rates.

Read More

MAPPING THE CONCENTRATIONS OF GASEOUS ETHANOL IN THE HEADSPACE OF CHAMPAGNE GLASSES THROUGH INFRARED LASER ABSORPTION SPECTROSCOPY

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].

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

EXTRACTIBLE COMPOUNDS FROM MICROAGGLOMERATED CORK STOPPERS

After bottling, the wine continues to evolve during storage. The choice of the stopper is an important factor in this evolution. In addition to the oxygen permeability of the closure, the migration of stopper compounds into the wine can also have an impact on the wine organoleptic properties. Many studies have shown that transfers of volatile compounds from the stoppers into the wine can happen depending on the type of closure used (1). Moreover, when cork-made stoppers are used, the migration of phenolic compounds from the stopper into the wine can also occur (2, 3).

Read More