Highlighting a link between the structure of mannoproteins and their foaming properties in sparkling wines

Abstract

Effervescence and foaming properties are the main visual characteristics assessed by the consumer during sparkling wine tasting¹. Moreover, by bringing gas-phase CO₂ and volatile organic compounds in the headspace above glasses, and by bursting in the oral cavity, the myriads of bubbles influence taste, mouthfeel, as well as the perception of sparkling wine aromas during tasting². When the second in-bottle fermentation is achieved, traditional method sparkling wines age on lees for several months up to several decades for the most prestigious cuvees. During aging, traditional method sparkling wines develop desirable organoleptic properties attributed to the proteolytic processes of yeast autolysis^3–5 which may also influence the wine’s foaming properties⁶. Due to their structure and composition which favour their adsorption at the gas-liquid interface, mannoproteins released by yeasts during fermentation and aging on lees are well-known foam-active compounds^5–7.

Here, the structure of mannoproteins was characterized, including their protein and amino acid composition, polysaccharides, molecular weight, and charge. In parallel, an innovative carbonation method was developed to assess the foaming properties of a single family of molecules in model sparkling wine solutions. The characterisation of effervescence and foam was carried out, under real tasting conditions, by monitoring several key parameters, including: dissolved CO₂ concentrations (in the sealed bottle and in the glass after serving), collar stability, collar bubble size, degassing kinetics and wine viscosity^2,8. Finally, the aromatic profile of wines was investigated using measurements of odorous compounds (SPME-GC-MS; esters, DMS, N,S-heterocycles, terpenes)⁹ and their precursors, mainly amino acids (HPLC-FLD)¹⁰, complemented by sensory analysis. This combined approach, which consists of determining the structure of mannoproteins, their foaming and effervescent properties, as well as their aromatic characteristics in solutions, aims to offer tailor-made solutions to sparkling wine producers to improve the overall quality and attractiveness of their wines.

References

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