Macrowine 2021
IVES 9 IVES Conference Series 9 Using combinations of recombinant pectinases to elucidate the deconstruction of the polysaccharide‐rich grape cell wall during winemaking

Using combinations of recombinant pectinases to elucidate the deconstruction of the polysaccharide‐rich grape cell wall during winemaking

Abstract

The effectiveness of enzyme-mediated maceration processes in red winemaking relies on a clear picture of the target (berry cell wall structure) to achieve the optimum combination of specific enzymes to be used. However, we lack the information on both essential factors of the reaction (i.e. specific activities in commercial enzyme preparation and the cell wall structure of berry tissue). In this study, the different combinations of pure recombinant enzymes and the recently validated high throughput cell wall profiling tools were applied to extend our knowledge on the grape berry cell wall polymeric deconstruction during the winemaking following a combinatorial enzyme treatment design. The multivariate data analysis on the glycan microarray (CoMPP) and gas chromatography (GC) datat revealed that the pectin lyase performed as effectively as commercial enzyme preparations in de-pectination of berry cell walls, and the combination of endo-polygalacturonase and pectin methyl esterase did not degrade the pectin as we predicted, but rather unraveled it.The combinations that contained other enzymes were shown to degrade side chains, but not de-pectinate and de-polymerise, also provided useful and new information on the complexity of the grape berry cell wall architecture. By adding the information acquired from this study to previous berry cell wall studies, a hypothetical model describing cell wall structure of different tissue types of grape berry was established. This model can aid us in a number of future studies apart from winemaking, such as fruit development and ripening and plant pathogen interactions of grapes. Most importantly it provides testable hypotheses for future studies on grape berry deconstruction using wine enzymes tailored for specific applications in winemaking.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Yu Gao*, John Paul Moore, Jonatan Fangel, Melane Vivier, William Willats

*Institute for Wine Biotechnology

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Impact of elemental sulfur (S0) residues in Sauvignon blanc juice on the formation of the varietal thiols 3-mercapto hexanol and 3-mercaptohexyl acetate

Elemental sulfur is a fungicide used by grape growers to control the development of powdery mildew, caused by the fungus Erysiphe necator. This compound is effective, cheap and has a low toxicity with no withholding period recommended. However, high levels of S0 residues in the harvested grapes can lead to the formation of reductive sulfur compounds that can impart taints and faults to the wine. Hydrogen sulphide (H2S) is a very volatile and unpleasant sulfur compound which formation is connected to high residues of S0 in juice (10 – 100 mg/L).

Read More

Characterization of non-Saccharomyces yeast and its interaction with Saccharomyces cerevisiae with investigation of fermentation kinetics and aromatic composition

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Influence of SO2 and Zinc on the formation of volatile aldehydes during alcoholic fermentation

Laboratório de Análisis del Aroma y Enologia (LAAE). Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009, Zaragoza, Spain, During alcoholic fermentation, fusel (or Strecker) aldehydes are intermediates in the amino acid catabolism to form fusel alcohols following the Ehrlich Pathway (1). One of the main enzymes involved in this pathway is Alcohol Dehydrogenase (ADH), whose activity is highly strain dependent and determines the rate of conversion of aldehydes into fusel alcohols (2). This enzyme has a Zn2+ catalytic binding site, which suggests that the must Zn2+ levels will most likely influence the rate of reduction of aldehydes into alcohols. On the other hand, SO2 is commonly used in winemaking for its antiseptic and antioxidant properties.

Read More

Oligosaccharides in red wines: could their structure and composition be influenced by the grape-growing

Oligosaccharides have only recently been characterized in wine, and the information on composition and content is still limited. In wine, these molecules are mainly natural byproducts of the degradation of grape berry cell wall polysaccharides. Wine oligosaccharides present several physicochemical properties, being one relevant factor linked to the astringency perception of wines (1,2). A terroir can be defined as a grouping of homogeneous environmental units based on the typicality of the products obtained. This notion is particularly associated with wine, being the climate and the soil two of the major elements of terroir concept.

Read More

Interactions of wine polyphenols with dead or living Saccharomyces cerevisiae Yeast Cells and Cell Walls: polyphenol location by microscopy

Tannin, anthocyanins and their reaction products play a major role in the quality of red wines. They contribute to their sensory characteristics, particularly colour and astringency. Grape tannins and anthocyanins are extracted during red wine fermentation. However, their concentration and composition change over time, due to their strong chemical reactivity1. It is also well known that yeasts influence the wine phenolic content, either through the release of metabolites involved in the formation of derived pigments1, or through polyphenol adsorption2,3.

Read More