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…

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

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

2-YEARS STUDY ON COMPARISON BETWEEN THE VOLATILE CHEMICAL PROFILE OF TWO DIFFERENT BLENDS FOR THE ENHANCEMENT OF “VALPOLICELLA SUPERIORE”

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.From 2019 Valpolicella product regulation has changed the grape proportion of the blend allowing new composition parameters of wines. For this reason, studying the volatile chemical profiles to support wine makers in the effort to produce high quality wines represents a field of great interest.

Read More

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.

Read More

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Read More