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…

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.
Read More

MODELLING THE AGEING POTENTIAL OF SYRAH RED WINES BY ACCELERATED AGEING TESTS: INFLUENCE OF ANTIOXIDANT ASSAYS AND PHENOLIC COMPOSITION

Red wine ageing is an important step in the red wine evolution and impacts its chemical and sensory characteristics through many chemicals and physico-chemical reactions. The kinetics of these evolutions depend on the wine studied and influence the wine ageing potential. Generally, high quality red wines require a longer period of bottle ageing before consumption¹. The ageing potential is an impor-tant parameter for wine quality and is related to the capacity of a wine to undergo oxidation over time². Phenolic compounds which are ones of the main substrates for oxidation can then potentially modulate ageing potential³.

Read More

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Read More

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Read More

IMPACT OF THE WINES’ QUALITY ON THE WINE DISTILLATES’ ORGANOLEPTIC PROFILE

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest (1 y 2) being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (3) and varies each year of harvest depending on the weather conditions (4).

Read More