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…

FOURIER TRANSFORM INFRARED SPECTROSCOPY IN MONITORING THE WINE PRODUCTION

The complexity of the wine matrix makes the monitoring of the winemaking process crucial. Fourier Transform Infrared Spectroscopy (FTIR) along with chemometrics is considered an effective analytical tool combining good accuracy, robustness, high sample throughput, and “green character”. Portable and non-portable FTIR devices are already used by the wine industry for routine analysis. However, the analytical calibrations need to be enriched, and some others are still waiting to be thoroughly developed.

Read More

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).

Read More

FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.

Read More

CHANGES IN CU FRACTIONS AND RIBOFLAVIN IN WHITE WINES DURING SHORT-TERM LIGHT EXPOSURE: IMPACTS OF OXYGEN AND BOTTLE COLOUR

Copper in white wine can be associated with Cu(II) organic acids (Cu fraction I), Cu(I) thiol species (Cu fraction II), and Cu sulfides (Cu fraction III). The first two fractions are associated with the repression of reductive aromas in white wine, but these fractions gradually decrease in concentration during the normal bottle aging of wine. Although exposure of white wine to fluorescent light is known to induce the accumulation of volatile sulfur compounds, causing light-struck aroma, the influence on the loss of protective Cu fractions is uncertain. Riboflavin is known to be a critical initiator of photochemical reac-tions in wine, but the rate of its decay under short-term light exposure in different coloured bottles and for wine of different oxygen concentrations is not well understood.

Read More

ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Read More