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IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Chemistry, functionality and analysis of grape and wine macromolecules and secondary metabolites 9 Monitoring of mannoprotein cessions during wine aging on lees: development of a simple enzymatic method

Monitoring of mannoprotein cessions during wine aging on lees: development of a simple enzymatic method

Abstract

Mannoproteins are polysaccharides released by Saccharomyces cerevisiae yeast during alcoholic fermentation or by enzymatic action during aging on yeast lees (autolysis). These molecules play a major role in wine characteristics processing, namely, in the tartaric stabilization and protein haze prevention; moreover, they improve color stability and reduce astringency. A rapid and simple method for routine analysis in laboratories for monitoring mannoprotein release from yeast cell walls during wine aging on lees was developed. The analytical method for the determination of polymeric glucose and mannose content consists in a pre-concentration of wine, followed by the hot acid hydrolysis of polysaccharides, and the quantitative analysis of monomers by an enzymatic method (dosage of NADPH). The reproducibility of the method is good with a measured CV of 2 %. The use of a membrane with 10 KDa cut-off for concentrating wine during essays of aging on lees, actually involves a negligible permeate mannose recovery. The analytical method was finally applied to 36 commercial white wines for quantifying the average mannose content.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Valentina BUOSO, Rocco VALLORANI, Maurizio PETROZZIELLO, Massimo GUAITA, Antonella BOSSO

CRA-ENO, via Pietro Micca 35, 14100, Asti, I.

Contact the author*

Keywords

mannoproteins, lees, enzymatic method

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

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