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…

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

AGING PATTERNS OF VARIETAL VOLATILE PROFILES OF WHITE WINES: A CASE STUDY ON 18 ITALIAN VARIETAL WHITE WINES

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

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.

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).