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…

EVALUATION OF THE OENOLOGICAL POTENTIAL OF NEW RESISTANT VARIETIES MEETING TYPICAL BORDEAUX CHARACTERISTICS

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vi-neyards and their adaptation to climate change. To date, selection work has already begun in the Bordeaux region through the Newvine project. The aim of this project is to create new vine varieties with resistance to mildew and powdery mildew, adapted to the climatic conditions of the Bordeaux region and enabling the production of wines that are in line with consumer tastes and the expected typicity of Bordeaux wines.

Read More

IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.

Read More

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

Read More

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a
variety of experiences related to the perception, understanding, and judgment of the product. These
multidimensional facets of the drinking experience can be explored by measuring affective, cognitive,
and sensory responses of consumers, which are shown to be stable regardless of the social context.

Read More

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More