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…

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.
Read More

EFFECT OF MANNOPROTEIN-RICH EXTRACTS FROM WINE LEES ON PHENOLICCOMPOSITION AND COLOUR OF RED WINE

In 2022, wine production was estimated at around 260 million hl. This high production rate implies to generate a large amount of by-products, which include grape pomace, grape stalks and wine lees. It is estimated that processing 100 tons of grapes leads to ~ 22 tons of by-products from which ~ 6 tons are lees [1]. Wine lees are a sludge-looking material mostly made of dead and living yeast cells, yeast debris and other particles that precipitate at the bottom of wine tanks after alcoholic fermentation. Unlike grape pomace or grape stalks, few strategies have been proposed for the recovery and valorisation of wine less [2].

Read More

NEW PLANT BIOPOLYMERS FOR THE COLLOIDAL STABILITY OF THE COLORING MATTER OF RED WINES

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

Read More

IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.

Read More

FOLIAR APPLICATION OF METHYL JASMONATE AND METHYL JASMONATE PLUSUREA: INFLUENCE ON PHENOLIC, AROMATIC AND NITROGEN COMPOSITION OFTEMPRANILLO WINES

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.

Read More