terclim by ICS banner
IVES 9 IVES Conference Series 9 EVIDENCE OF THE INTERACTION OF ULTRASOUND AND ASPERGILLOPEPSINS I ON UNSTABLE GRAPE PROTEINS

EVIDENCE OF THE INTERACTION OF ULTRASOUND AND ASPERGILLOPEPSINS I ON UNSTABLE GRAPE PROTEINS

Abstract

Most of the effects of ultrasound (US) result from the collapse of bubbles due to cavitation. The shockwave produced is associated with shear forces, along with high localised temperatures and pressures. However, the high-speed stream, radical species formation, and heat generated during sonication may also affect the stability of some enzymes and proteins, depending on their chemical structure. Recently, Celotti et al. (2021) reported the effects of US on protein stability in wines. To investigate this further, the effect of temperature (40°C and 70°C; 60s), sonication (20 kHz and 100 % amplitude, for 20s and 60s, leading to the same temperatures as above, respectively), in combination with Aspergillopepsins I (AP-I) supplementation (100 μg/L), was studied on unstable protein concentration (TLPs and chitinases) using HPLC with an UV–Vis detector in a TLPs-supplemented model system and in an unstable white wine. In model wine, neither temperature nor sonication affected TLPs concentration, suggesting their unfolding reversibility. However, the presence of AP-I during US treatment reduced protein concentration, up to complete removal under the most powerful conditions. In wine, the temperature effect was enough to lower chitinase levels (~48% and ~54% reduction at 40°C and 70°C, respectively) but had an undetectable effect on TLPs level. US significantly reduced both protein families, being more effective on chitinases (52% and 69% reduction at 20 s and 60 s, respectively) than TLPs (~11%) with the most powerful treatment. Interestingly, US was more successful than heating on chitinase (32%) and TLPs (15%) removal at the most energetic conditions. The supplement of AP-I combined with heating or US further reduced protein concentration. For heat treatment, both proteins were affected at both temperature conditions (TLPs: ~25% and ~23%; chitinases: ~58% and ~46%), while AP-I combined with US only affected TLPs under the most energetic treatment (~18%). The study found that US can affect unstable grape proteins and has additional mechanisms beyond sonication-induced temperature increase. When combined with AP-I, it further reduces unstable proteins, and suggests interaction between the US and AP-I. Further investigation is required to determine if US treatment destabilises proteins through a mechanism distinct from temperature increase, considering other factors affecting protein stability in winemaking conditions.

 

1. Celotti, E., Barahona, M. S. O., Bellantuono, E., Cardona, J., Roman, T., Nicolini, G., & Natolino, A. (2021). High-power ultrasound on the protein stability of white wines: Preliminary study of amplitude and sonication time. LWT, 147, 111602

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Adelaide Gallo1,2, Tomas Roman¹, Andrea Natolino³, Andrea Curioni4,5, Matteo Marangon4,5, Emilio Celotti³

1. Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’ Adige, Italy
2. C3A – Università degli Studi di Trento, Via Mach, 1, 38010 San Michele all’Adige, Italy
3. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
4. Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell’Uni-versità, 16, 35020 Legnaro, Italy
5. Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, Italy

Contact the author*

Keywords

Ultrasound, Aspergillopepsins I, TLPs, Protein stability

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

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

SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine.

Read More

SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.

Read More

USE OF COLD LIQUID STABULATION AS AN OENOLOGICAL TECHNIQUE IN WHITE WINEMAKING: EFFECTS ON PHENOLIC, AROMATIC AND SENSORIAL COMPOSITION

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Read More

NEW TOOL FOR SIMULTANEOUS MEASUREMENT OF OXYGEN CONSUMPTION AND COLOUR MODIFICATIONS IN WINES

Measuring the effect of oxygen consumption on the colour of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine is able to consume without significantly altering its colour. The changes produced in wine after being exposed to high oxygen concen-trations have been studied by different authors, but in all cases the wine has been analysed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen.

Read More