terclim by ICS banner
IVES 9 IVES Conference Series 9 BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

Abstract

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.

Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

In this work, we selected four YCW derived from two different yeast genera (Brettanomyces/Dekkera and Saccharomyces) prepared by two processes, autolysis or with a high-pressure homogenizer (HPH). We investigated the effects of both genus and treatment on the capacity of adsorption of CA and EP. The operating parameters affecting adsorption, such as contact time, sorbent dosage, and initial CA and EP concentration, were studied to evaluate their influence on the adsorption capacity. The competition between the two adsorbates on the sorption sites was also investigated.

The adsorbed amounts of CA and EP by the YCW increased as the concentration of the adsorbent increased, regardless of their initial concentration. This might be explained by the increase in active vacant sorption sites and surface area available for the adsorption of CA and EP.

At equilibrium, the specific adsorption capacity of YCW increased when the initial concentration of adsorbate increased. The resistance to mass transfer of the adsorbate between liquid and solid phases is overcome by the driving force, which is determined by the initial concentration of the adsorbate. As the adsorbate’s initial concentration increased, the concentration gradient’s driving force increased, which explains the increase in adsorption.

The specific adsorption capacity decreased when the two adsorbates were together in the medium. First, the adsorption capacity of EP is higher than CA, indicating that EP has specific sites on the YCW that are different from CA. Second, the adsorption capacity is higher when the adsorbate is alone in the medium, implying competition between the two adsorbates. There are probably some common sites for CA and EP on YCW.

 

1. C. S. D. Costa, B. G. M. Queiroz, R. Landers, M. G. C. da Silva, and M. G. A. Vieira, “Equilibrium study of binary mixture biosorption of Cr(III) and Zn(II) by dealginated seaweed waste: Investigation of adsorption mechanisms using X-ray photoelectron spectroscopy analysis,” Environ. Sci. Pollut. Res. Int., vol. 26, pp. 28470–28480, 2019.
2. S. Mor, K. Chhoden, K. Ravindra, and R. Khaiwal, “Application of agro-waste rice husk ash for the removal of phosphate from the wastewater,” J. Clean. Prod., vol. 129, pp. 673–680, 2016.
3. A. B. Albadarin, C. Mangwandi, A. Al-Muhtaseb, G. M. Walker, S. J. Allen, and M. Ahmad, “Kinetic and thermodynamics of chromium ions adsorption onto low-cost dolomite adsorbent,” Chem. Eng. J., vol. 179, pp. 193–202, 2012.
4. Senthil Kumar, P., Vincent, C., Kirthika, K., & Sathish Kumar, K., Kinetics and equilibrium studies of Pb2+ ion removal from aqueous solutions by use of nano-silversol-coated activated carbon, Braz. J. Chem. Eng., 2010, 27(2), 339–346.
5. Nandi, B. K., Goswami, A., Das, A. K., Mondal, B., & Purkait, M. K., Kinetic and equilibrium studies on the adsorption of crystal violet dye using Kaolin as an adsorbent. Separation Science and Technology, 2008, 43(6), 1382–1403.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Elena Bakhos1,2,3, Dominique Salameh2, Nathalie Sieczkowski3, Cedric Brandam1

1. Laboratoire de génie chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, France
2. Université Saint-Joseph de Beyrouth, Faculté des sciences, Mar Roukos, Liban
3. Lallemand SAS, Blagnac, France

Contact the author*

Keywords

4-ethylphenol, biosorption, yeast cell walls, competitive adsorption

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

TANNINS AND ANTHOCYANINS KINETICS OF EXTRACTION FROM ARINARNOA, MARSELAN AND TANNAT UNDER DIFFERENT WINEMAKING TECHNIQUES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.

Read More

NEAR INFRARED SPECTROSCOPY FOR THE ESTIMATION OF TEMPRANILLO BLANCO VOLATILE COMPOSITION ALONG GRAPE MATURATION

Grape volatile compounds are mainly responsible for wine aroma, so it is important to know the va-rietal aromatic composition throughout ripening process. Currently, there are no tools that allow mea-suring the aromatic composition of grapes, in intact berries and periodically, throughout ripening, in the vineyard or in the winery. For this reason, this work evaluated the use of near infrared spectroscopy (NIR) to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco berries during ripening. For this purpose, NIR spectra (1100-2100 nm) were acquired from 240 samples of in-tact berries, collected at different dates, from veraison to overripening.

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

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More