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…

Effect of quercus alba oak barrels from different forest on the volatile composition of Tempranillo wines

The species and origin used for red wine oak aging determines the physiological composition of the wood and thus the finished wines. In America, oak is grown primarily
Read More

Is the consumer ready for innovative fruit wines?

AIM: Wine consumption in the last fifteen years showed a decrease in Europe [1]. New alternatives of wines appeared on the market. Those beverages are obtained by blending wines and fruit juices or flavoring wines with artificial or natural aromas and have medium alcohol content (from 8 to 10.5%) [2]. Recently, an innovative fruit wine has been proposed obtained by co-fermenting grape must and kiwi juice [3] whose potential attractiveness to consumers should be exploited. However, differences in product acceptability and perception, as well as the individuals’ willingness to consume and pay could change in function of subjects socio-demographic characteristics. The target group selected is represented by young adults (18-35 years old) consumption groups.

Read More

Effects of different organic amendments on soil, vine, grape and wine, in a long-term field experiment in Chinon vineyard (France)

In a long-term experiment carried out in Chinon vineyard (37, France) during 23 years, the effects of several organic amendments were studied on soil, vine, grapes and wine. Four main treatments were compared on a calcareous sandy soil: control without organic amendment, dry crushed pruning wood at 2.1.t-1.ha-1.year-1 (D1), cow manure at 10 t-1. ha-1.year-1 (D1) and cow manure applied at 20 t-1.ha-1.year-1 (D2). D1 levels were calculated to fill the annual humus losses by mineralization.

Read More

Reduced bunch compactness in a clone of Tempranillo associates with a complex reciprocal translocation detected by long-read sequencing genomics

Grapevine cultivars are vegetatively propagated to maintain their varietal attributes. However, spontaneous somatic variation emerges during prolonged periods of vegetative growth, providing an opportunity for the natural improvement of traditional grapevine cultivars. Notably, reduction in bunch compactness is a favorable trait in viticulture, offering advantages such as decreased susceptibility to bunch fungal diseases, and a more uniform ripening of berries. To unravel the genetic and developmental mechanisms behind bunch compactness variation, we examined a somatic variant of Tempranillo Tinto cultivar with loose bunches. We found that the mutant clone exhibits a ~50% reduction in pollen viability compared to typical Tempranillo clones.

Read More

AOC Saint-Romain, Hautes-Côtes-de-Beaune, Burgundy: analysis of a “terroir”

The aim of this study is to provide an overview of the terroir of Saint-Romain, Burgundy, based on three main information sources: official data relating to vines (CVI), soil cartography and a survey of winegrowers’ practices.

Read More