terclim by ICS banner
IVES 9 IVES Conference Series 9 EFFECT OF MANNOPROTEIN-RICH EXTRACTS FROM WINE LEES ON PHENOLICCOMPOSITION AND COLOUR OF RED WINE

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

Abstract

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]. Nevertheless, this by-product could become a source of interesting compounds, such as mannoprotein rich extracts (MRE). Therefore, the aim of this work was to obtain MRE from different lees, to characterize them, and to evaluate their effect on wine colour and on the phenolic composition of red wines.

Red, rosé and white wines were used as sources of lees, which were collected after the alcoholic fermentation with different Saccharomyces cerevisiae commercial varieties. The extraction of MRE was performed by physical extraction (autoclave) followed by a purification with ethanol. The protein and polysaccharidic moieties of the purified extracts were characterized by SDS-PAGE, Lowry method, HR-SEC-RID and HPLC-DAD-MS. The obtained MRE were added to a red wine (Vitis vinifera L. cv Tempranillo) and the changes in the phenolic composition and colour were analysed by HPLC-DAD-MS and triestimulus colorimetry, respectively, before and after the stabilization of the wine (involving cold treatment). Results obtained showed that the extraction yield of MRE was efficient (~ 40 mg/g wet lees) for all types of lees assayed, which supports the valorisation of wine lees as a sustainable source of MRE. Interestingly, MRE presented important structural and compositional differences, both in the protein content and in the polysaccharidic profile, although the source of lees, namely red, white and rosé wines, was not the main factor determining these differences, but the winemaking techniques or the S. cerevisiae strain employed. Furthermore, the addition of the MRE to red wine had an effect on the stabilization of wine colour and its phenolic content that rely mainly on the saccharidic characteristics of each MRE. These results pointed out that MRE from wine less could be a potential tool to improve the colloidal stability of wine phenolic compounds.

 

1. Oliveira & Duarte, 2016. Front. Environ. Sci. Eng., 10(1): 168–176.
2. De Iseppi et al., 2020. Food Res. Int., 137, 109352. 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Marcos, Martín-Andrés¹; Ignacio, García-Estévez¹; M. Teresa, Escribano-Bailón¹; Elvira Manjón¹

1. Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca, E37007, Spain

Contact the author*

Keywords

lees, mannoprotein, colour wine, phenolic compounds

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

Read More

EFFECT OF FUMARIC ACID ON SPONTANEOUS FERMENTATION IN GRAPE MUST

Malolactic fermentation (MLF)¹, the decarboxylation of L-malic acid into L-lactic acid, is performed by lactic acid bacteria (LAB). MLF has a deacidifying effect that may compromise freshness or microbiological stability in wines² and can be inhibited by fumaric acid [E297] (FA). In wine, can be added at a maximum allowable dose of 0.6 g/L³. Its inhibition with FA is being studied as an alternative strategy to minimize added doses of SO₂⁴. In addition, wine yeasts are capable of metabolizing and storing small amounts of FA and during alcoholic fermentation (AF).

Read More

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

Read More

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.

Read More