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…

BIOPROTECTION BY ADDING NON-SACCHAROMYCES YEASTS : ADVANCED RESEARCH ON THIS PROMISING ALTERNATIVE TO SO₂

Sulphur dioxide has been used for many years for its antimicrobial, antioxidant and antioxydasic properties in winemaking but nowadays, it is a source of controversy. Indeed, consumers are more attentive to the naturalness of their foods and beverages and the legislation is changing to reduce the total SO₂ levels allowed in wines. To limit and replace the doses of sulphur dioxide applied, winemakers can now use bioprotection consisting in live yeast addition as alternative,seems to be promising. This process, lightly used in from the food industry, allows to colonize the environment and limit the development or even eliminate undesirable microorganisms without altering the sensory properties of the product.
Read More

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

Read More

INCREASING PINOT NOIR COLOUR DENSITY THROUGH SEQUENTIAL INOCULATION OF FLOCCULENT COMMERCIAL WINE YEAST SPECIES

Vitis vinifera L. cv. Pinot noir can be challenging to manage in the winery as its thin skins require careful handling to ensure sufficient extraction of wine colour to promote colour stability during ageing.1 Literature has shown that fermentation with flocculent yeasts can increase red wine colour density.2 As consumers prefer greater colour density in red wines,3 the development of tools to increase colour density would be useful for the wine industry. This research explored the impact of interspecies sequential inoculation and co-flocculation of commercial yeast on Pinot noir wine colour.

Read More

YEAST-PRODUCED VOLATILES IN GRAPE BASED SYSTEM MODEL ACTING AS ANTIFUNGAL BIOAGENTS AGAINST PHYTOPATHOGEN BOTRYTIS CINEREA

Botrytis cinerea Pers., the causal agent of grey mould disease, is responsible for substantial economic losses, as it causes reduction of grape and wine quality and quantity. Exploitation of antagonistic yeasts is a promising strategy for controlling grey mould incidence and limiting the usage of synthetic fungicides. In our previous studies, 119 different indigenous yeasts were screened for putative multidimensional modes of action against filamentous fungus B. cinerea [1]. The most promissing biocontrol yeast was Pichia guilliermondii ZIM624, which exhibited several anatagonistic traits (production of cell wall degrading enzymes, chitinase and β-1,3-glucanase; demonstration of in vitro inhibitory effect on B. cinerea mycelia radial growth; production of antifungal volatiles, assimilation of a broad diversity of carbon sources, contributing to its competitivnes in inhabiting grapes in nature).

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