terclim by ICS banner
IVES 9 IVES Conference Series 9 POTENTIAL OF PEPTIDASES FOR AVOIDING PROTEIN HAZES IN MUST AND WINE

POTENTIAL OF PEPTIDASES FOR AVOIDING PROTEIN HAZES IN MUST AND WINE

Abstract

Haze formation in wine during transportation and storage is an important issue for winemakers, since turbid wines are unacceptable for sale. Such haze often results from aggregation of unstable grape proteinaceous colloids. To date, foreseeably unstable wines need to be treated with bentonite to remove these, while excessive quantities, which are often required, affect the wine volume and quality (Cosme et al. 2020). One solution to avoid these drawbacks might be the use of peptidases. Marangon et al. (2012) reported that Aspergillopepsins I and II were able to hydrolyse the respective haze-relevant proteins in combination with a flash pasteurisation. In 2021, the OIV approved this enzymatic treatment for wine stabilisation (OIV-OENO 541A and 541B).

Herein, we aimed to gain an improved understanding of the influence of this peptidase treatment on the colloids and the quality of must and wine. For this purpose, naturally present colloids were removed from a must and wine by ultrafiltration and replaced by protein-rich, well-characterized must and wine colloids, respectively. Subsequent enzymatic treatments were performed in duplicate on technical scale (ca. 60 L for must, 16 L for wine) by adding two aspergillopepsins separately to the musts and wine followed by a brief heating to 80 °C. Control batches were treated identically, except for enzyme addition. Aliquots (each 30 L) of the treated musts were fermented. The composition and concentration of the colloids in the treated musts and wines were determined chromatographically. Haze forming potential was assessed by the heat test. The influence of the peptidases on the quality of the resulting musts and wines was investigated by sensory trials (triangle tests).

Size exclusion chromatography showed a reduction of the proteins in the musts by the enzyme treatment of about 80% as compared to a 15% reduction for the heat treatment without enzyme. Fermentation of the enzyme-treated musts resulted in stable wines, while the wines from the must without enzyme addition were unstable. The treatment of the wine showed only minor reductions of proteins (19%) in all wines. An effect of the enzyme treatment on the carbohydrates or sensory differences were not observed in comparison to the treatment without enzyme.

In brief, we provide new insights into the influence of the OIV-approved peptidase treatment with aspergillopepsin on colloids and wine quality, which will help achieve greater acceptance from wine makers.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Wendell Albuquerque², Katharina Happel³, Martin Gand², Holger Zorn2,3, Frank Will¹, Ralf Schweiggert¹

1. Department of Beverage Research, Geisenheim University, 65366 Geisenheim, Germany
2. Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, 35392 Giessen, Germany
3. Fraunhofer Institute for Molecular Biology and Applied Ecology, 35392 Giessen, Germany

Contact the author*

Keywords

protein haze, peptidases, wine protein, wine stabilization

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.

Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

Read More

PROBING GRAPEVINE-BOTRYTIS CINEREA INTERACTION THROUGH MASS SPECTROMETRY IMAGING

Plants in their natural environment are in continuous interaction with large numbers of potentially pathogenic and beneficial microorganisms. Depending on the microbe, plants have evolved a variety of resistance mechanisms that can be constitutively expressed or induced. Phytoalexins, which are biocidal compounds of low to medium molecular weight synthesized by and accumulated in plants as a response to stress, take part in this intricate defense system.1,2
One of the limitations of our knowledge of phytoalexins is the difficulty of analyzing their spatial responsiveness occurring during plant- pathogen interactions under natural conditions.

Read More

OTA DEGRADATION BY BACTERIAL LACCASEST

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

Read More