Macrowine 2021
IVES 9 IVES Conference Series 9 Analysis of peptide fraction from white wines

Analysis of peptide fraction from white wines

Abstract

Among nitrogen compounds included in white wines, the peptide fraction is certainly the least studied, however this fraction is quantitatively the most important (Feuillat, 1974). Existing studies concern the fraction below 1 kDa and only for white and sparkling wines (Bartolomé et al, 1997, Desportes et al 2000). In this report, we have developed methods to isolate peptides from reference white wines. Then, we have applied this methodology with bitter wine to answer a research question: is there a relation between peptides and the bitterness of white wine as for some cheese for example (Furtado, 1984)? First, after splitting reference wines by means of tangential ultrafiltration we got 3 different fractions: proteins above 10 kDa, peptides between 3 and 10 kDa and small peptides and free amino acids below 3 kDa. The amount of total nitrogen for each fraction was quantified by method of Kjedhal. We confirm that peptides represent the largest fraction of the nitrogen compounds in white wine. We expanded the range of molecular weight and studied the peptide fraction between 1 kDa and 10 kDa. This fraction of interest obtained by tangential ultrafiltration was diafiltrated against water and was concentrated by lyophilization. After, extracts from this fraction was separated by gel exclusion chromatography with the superdex 30 specific for peptides. Each fraction was read by absorbance at the 275 nm and then specifically detected by fluorescence with o-phtalaldehyde (OPA) to differentiate peptides from other molecules like polyphenols which are also detected at this wavelength. This isolation strategy was subsequently applied to white wines more or less bitter to investigate a potential relation between the peptides and the bitter taste. We obtained different peptide profiles between the most and least bitter wine for peptides corresponding to a high molecular weight. Every white wines studied here have similar peptide profiles made of two pools of different peptides. For the bitterest wine, the first pool corresponding to the higher molecular weight is greater. Thus, we may have revealed a relation between a class of peptides and the bitterness of these white wines.

REFERENCE LIST • Bartolomé, B., Moreno-Arribas, V., Pueyo, E., Polo, M.C. (1997) – On-line HPLCL photodiode array detection and derivatization for partial identification of small peptides from white wine. J. Agric. Food Chem. 45, 3374-3381. • Desportes, C., Charpentier, M.,Duteurtre, B. Maujean, A., Duchiron, F. (2000) – Liquid chromatographic fractionation of small peptides from wine. Journal of chromatography A. 893, pages 281-291. • Feuillat, M. (1974) – Contribution à l’étude des composés azotés dans les moûts de raisin et dans les vins. Thèse de Doctorat, université de Dijon. • Furtado, M.M. (1984) – Prevention of bitter taste in cheeses. Bulletin de la fédération Internationale de Laiterie. 177, 113-122.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Francois-Xavier Sauvage*, Caty Chabalier

*INRA

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Grape metabolites, aroma precursors and the complexities of wine flavour

A critical aspect of wine quality from a consumer perspective is the overall impression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components. Grapes contribute some potent aroma compounds, together with a large pool of non-volatile precursors (e.g. glycoconjugates and amino acid conjugates). Aroma precursors can break down through chemical hydrolysis reactions, or through the action of yeast or enzymes, significantly changing the aroma profile of a wine during winemaking and storage. In addition, glycoconjugates of monoterpenes, norisoprenoids and volatile phenols, together with sulfur-conjugates in wine, provide a reservoir of additional flavour through the in-mouth release of volatiles which may be perceived retro-nasally.

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

Characterization of Glycosidically Bound Aroma Compounds of País cv. grapes of different Chilean zones

País grape has been estimated to arrive to Chile almost 500 years ago, being the first strain grown in this country. Traditionally, this grape has been used to mix with other varieties, to produce poor quality wines, but today is beginning to be used in the production of high quality wines. However, very little is known about the chemical characteristics of this variety. The aroma is one of the most important quality attributes of wine. Volatile compounds of this beverage may come from the grape (varietal aromas), from the fermentation process, from the ageing. The aromatic compounds are found in the grape in two forms: as free volatile compounds and as non-volatile compounds. The last ones, are aroma precursors present mainly as glycoconjugates formed by a sugar and an aglycone…

Read More

Effect of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on rose quality wine

Alcoholic fermentation using no Saccharomyces wine is an effective means of modulating wine aroma. This study investigated the impact of coinoculating Torulaspora delbruecki with two Saccharomyces cerevisiae commercial yeast (QA23, Lallemand; Red Fruit, Sepsa-Enartis) on enological quality parameters, volatile composition and sensory analysis. The following assays were performed on Tempranillo variety: Saccharomyces QA23 (CTQA), Saccharomyces Red Fruit (CTRF), coinoculated T. delbrueckii + S.cerevisiae QA23 (CIQA) and coinoculated T. delbrueckii + S.cerevisiae (CIRF).

Read More

The impact of different yeasts and harvest time on the wine quality of Beihong and Beimei (<I>V. vinifera x V. amurensis</I>)

Beihong and Beimei are two wine cultivars from ‘Muscat Hamberg’ (V. vinifera L.) and wild V. amurensis Rupr., which were released in China in 2008. Here，two enology practices were reported. Firstly, the impact of different yeasts including D254, GRE, K1, D21 and BDX on dry wine quality of Beihong and Beimei was investigated. For Beihong, among wines fermented by all yeasts, residual sugar content was the lowest, total anthocyanin and resveratrol contents were the highest in the wine by D254. However, the wine by D254 had lower titrable acid than those by the other yeasts except BDX.

Read More