Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Cellar session 9 Mannoprotein extracts from wine lees: characterization and impact on wine properties

Mannoprotein extracts from wine lees: characterization and impact on wine properties

Abstract

This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were then supplemented to wine and their impact on wine properties assessed. White wine lees were produced by fermenting Sauvignon blanc grape juice with S. cerevisiae Uvaferm HPS strain. Three extraction methods were applied on lees using physical (autoclave and sonication) or enzymatic (Glucanex®, an industrial β-glucanases) approaches. Glycoproteins extracts were characterized by SEC-HPLC and SDS-PAGE. After their addition to wine (0.5 g/L), no alteration of wine clarity was detected. The ultrasonication and enzymatic extracts, containing a relatively low amount of glycoproteins, led to a significant decrease in wine protein haze formation upon heat test (-7%). Conversely, the autoclave extract was the richest in glycoproteins and had a positive impact on wine foaming properties, inducing an increase in foam’s maximum height and stability which were 2.6 and 3.6 times higher compared to a model wine. The autoclave extract improved tartrate stability as shown by a decrease in wine conductance (-11%) compared to the untreated wine. Results suggest that white wine lees could be considered a valuable source of glycosylated proteins with potential applications in winemaking. In this context, the autoclave appears as the more promising method in terms of both efficiency and extract’s effectiveness. The proposed food-grade exploitation approach could represent an important tool to improve the environmental and economical sustainability of the wine supply chain.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Alberto De Iseppi1, Andrea Curioni1,2, Giovanna Lomolino1, Matteo Marangon1, Simone Vincenzi1,2 and Benoit Divol3

1Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020, Legnaro, Padova, Italy
2Centre for Research in Viticulture and Enology (CIRVE), Viale XXVIII Aprile 14, 31015, Conegliano, Italy
3South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Evaluating the effectiveness of alginic acid, sodium carboxymethylcellulose, and potassium polyaspartate in preventing calcium tartrate instability in wines

Calcium-induced instabilities present a major challenge in bottled wines, with calcium tartrate (CaT) precipitation becoming increasingly common due to rising calcium levels in grape must, largely driven by climate change. Although CaT is an insoluble salt, its instability— although less frequent than potassium hydrogen tartrate (KHT) precipitation—is more difficult to predict and control, as it develops gradually over time.
Read More

Which heat test really represents the haze risk of a white Sauvignon wine ?

AIM: Different heat tests are used to predict a white wine haze risk after bottling. The most used tests are 30-60 min. at 80°C. Nevertheless, there is a lack of information about the relationship between the wine haze observed after such tests and the turbidities observed in the bottles after the storage/transport of the wines in more realistic Summer conditions (35-46°C during 3-12 days)

Read More

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Read More

Effects of graft quality on growth and grapevine-water relations

Climate change is challenging viticulture worldwide compromising its sustainability due to warmer temperatures and the increased frequency of extreme events. Grafting Vitis vinifera L.

Read More

HEAT BERRY : Sensitivity of berries ripening to higher temperature and impact on phenolic compounds in wine

The grapevine is an important economical crop that is very sensitive to climate changes and microclimate. The observations made during the last decades at a vineyard scale all concur to show the impact of climate change on vine physiology, resulting in accelerated phenology and earlier harvest (Jones and Davis 2000). It is well-known that berry content is affected by the ambient temperature. While the first experiences were primarily conducted on the impact of temperature on anthocyanin accumulation in the grape, few studies have focused on others component of phenolic metabolism, such as tannins.

Read More