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…

CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

Read More

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

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

IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the na- tural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.

Read More

CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

Read More