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…

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

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Read More

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Read More

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More