 IVES 9 IVES Conference Series 9 The valorization of wine lees as a source of mannoproteins for food and wine applications

The valorization of wine lees as a source of mannoproteins for food and wine applications

Abstract

AIM. Wine yeast lees constitute a winemaking by-product that, unlike grape skins and seeds, are not sufficiently exploited to add value to the winemaking sector, as their treatment and disposal generally represents a cost for wineries [1]. Recently, some valorization strategies proposed the integrated extraction of ethanol, polyphenols, and tartaric acid, while only a few studies investigated ways to exploit the remaining wine lees’ yeast biomass. In particular, no studies attempted the extraction of mannoproteins (MPs), yeast cell wall polysaccharides with known foaming, emulsifying and wine-stabilizing activities [2], from the wine lees’ yeast biomass. To fill this gap, this research aims at developing an efficient and food-grade method for the extraction of yeast MPs from commercial wine lees, and to test the obtained extracts as wine stabilizers, foaming agents, and food emulsifiers.

METHODS. Several protocols were studied to extract MPs from wine lees. Ultimately, commercial wine yeast lees were extracted at pH 3.4 using an autoclave-based treatment (121°C, 20 min). The obtained MPs extracts were characterized by SEC-HPLC, SDS-PAGE or CI-ELLSA [3]. The functionalities of the MPs’ extracts were tested in wine by assessing their foam-promoting ability and their stabilizing potential against protein and tartrate instabilities. Additionally, MPs extracts were tested as emulsifying and foaming agents in model food matrices. The results were compared to those obtained using commercial MPs-based products and/or MPs extracts from pure cultures of the same yeast strains.

RESULTS. Among the extraction protocols tested, the autoclave emerged as the best performing in terms of extract’s effectiveness and, therefore, it was selected for the subsequent extractions. Firstly, MPs obtained from white winemaking lees positively impacted both wine’s foaming properties (+260% height; +360% stability) and tartrate stability (-11%) compared to untreated wine samples. Conversely, the extracts were ineffective in stabilizing wine against protein haze formation [4]. Subsequently, MPs extracts obtained autoclaving red and white wine lees and tested in model food matrices showed encouraging emulsifying activity (≃55% emulsion stability) and foaming properties (stability >3h). In this case, the extract from red wine lees performed better than its analog derived from the same yeast strain grown in the laboratory, thus suggesting a possible impact of wine polyphenols in enhancing the surfactant action of MPs [5].

CONCLUSIONS

The extraction of MPs from wine lees with a simple and food-grade autoclave-based method can represent an effective valorization strategy that, if integrated with the already available techniques to recover ethanol, tartaric acid, and polyphenols, would result in a better exploitation of this by-product with a consequent improvement of the environmental and economic sustainability of the wine industry.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Alberto De Iseppi

Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Italy, Andrea CURIONI1,2; Matteo MARANGON1; Giovanna LOMOLINO1; Simone VINCENZI1,2; Benoit DIVOL3

¹ Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Italy
² Centre for Research in Viticulture and Enology (CIRVE), Conegliano, Italy
³ South African Grape and Wine Research Institute, Stellenbosch University, South Africa

Contact the author

Keywords

wine yeast lees, by-product valorisation, mannoproteins, stability, foam, emulsion

Citation

Inhibition of Oenococcus oeni during alcoholic fermentation by a selected Lactiplantibacillus plantarum strain

The use of selected cultures of the species Lactiplantibacillus plantarum in Oenology has grown in prominence in recent years. While initial applications of this species centred very much around malolactic fermentation (MLF), there is strong evidence to show that certain strains can be harnessed for their bio-protective effects. Unwanted spontaneous MLF during alcoholic fermentation (AF), driven by rogue Oenococcus oeni, is a winemaking deviation that is very difficult to manage when it occurs. This work set out to determine the efficacy of one particular strain of Lactiplantibacillus plantarum(Viniﬂora® NoVA™ Protect), against this problem in Cabernet Sauvignon must. The work was carried out at commercial scale and in a winery environment and compared the bio-protective culture with the more traditional approach of reducing must pH by the addition of tartaric acid. The combination of both was also investigated. The concentration of both Oenococcus oeni and Lactiplantibacillus plantarum was determined using qPCR. The adventitious Oenococcus oeni showed the most growth during AF in the control wine, whereas in the wines treated with Lactiplantibacillus plantarum a bacteriostatic effect against this species was observed. This effect was comparable to the wines treated with tartaric acid. This has particular commercial relevance for controlling the flora in musts with high pH, or when the addition of tartaric acid is either not permitted or is prohibitive for other reasons.

Influence of climatic conditions on grape composition of Tempranillo in La Mancha DO (Spain)

The aim of this work was to analyze the variability in grape composition of the Tempranillo cultivar related to climatic conditions, in La Mancha Designation of Origin. Grape composition (sugar content, total acidity, pH, malic acid, and total and extractable anthocyanins) recorded during ripening, were analysed for the period 2000-2019. The weather conditions at daily time scale, recorded during the same period, were also evaluated. The relationships between grape parameters with climatic variables related to temperature and to water deficits, referring different periods between phenological events along the growing cycle, were evaluated using regression analysis. High variability in grape composition was observed in the period analysed. Total acidity varied between 3.7 and 7.3 gL-1 while malic acid varied between 1.2 and 4 gL-1. The extractable anthocyanins ranged between 526 and 972 mgL-1, and total anthocyanins ranged between 922 and 1388 mgL-1, being the lowest values recorded in the hottest year (2017). Total acidity decreased 0.77 gL-1 for an increase of 100 GDD, while malic acid decrease in 0.42 gL-1 for the same GDD increase, being the period between veraison and harvest the one that seemed to have higher influence on acidity. In addition, it was confirmed that increasing water deficits decreased acidity. Total and extractable anthocyanins increased in about 210 and 105 mgL-1, respectively, with an increase of 100 GDD from veraison to harvest, and the increase in water deficits favour the increase of anthocyanins, both total and extractable anthocyanins. Total and extractable anthocyanins concentration increased in 35 and 22 mgL-1 per an increase of 10 mm in the water deficit. These results can be of interest to understand the potential changes that grapes composition may suffer under future warmer climates.

Updating the Winkler index: An analysis of Cabernet sauvignon in Napa Valley’s varied and changing climate

This study aims to create an updated, agile viticultural climate index (similar to the Winkler Index) by performing in-depth analyses of current and historical data from industry partners in several major winegrowing regions. The Winkler Index was developed in the early twentieth century based on analysis of various grape-growing regions in California. The index uses heat accumulation (i.e. Growing Degree Days) throughout the growing season to determine which grape varieties are best suited to each region. As viticultural regions are increasingly subject to the complexity and uncertainty of a changing climate, a more rigorous, agile model is needed to aid grape growers in determining which cultivars to plant where. For the first phase of this study, 21 industry partners throughout Napa Valley shared historical phenology, harvest, viticultural practice, and weather data related to their Cabernet sauvignon vineyard blocks. To complement this data, berry samples were collected throughout the 2021 growing season from 50 vineyard blocks located throughout 16 American Viticultural Areas that were then analyzed for basic berry chemistry and phenolics. These blocks have been mapped using a Geographic Information System (GIS), enabling analysis of altitude, vineyard row orientation, slope, and remotely sensed climate data. Sampling sites were also chosen based on their proximity to a weather station. By analyzing historical data from industry partners and data specifically collected for this study, it is possible to identify key parameters for further analysis. Initial results indicate extreme variability at a high spatial resolution not currently accounted for in modern viticultural climate indices and suggest that viticultural practices play a major role. Using the structure of data collection and analyses developed for the first phase, this project will soon be expanded to other wine regions globally, while continuing data collection in Napa Valley.

Mapping and tracking canopy size with VitiCanopy

Understanding vineyard variability to target management strategies, apply inputs efficiently and deliver consistent grape quality to the winery is essential. However, despite inherent vineyard variability, the majority are managed as if they are uniform. VitiCanopy is a simple, grower-friendly tool for precision/digital viticulture that allows users to collect and interpret objective spatial information about vineyard performance. After four years of field and market research, an upgraded VitiCanopy has been created to achieve a more streamlined, technology-assisted vine monitoring tool that provides users with a set of superior new features, which could significantly improve the way users monitor their grapevines. These new features include:
• New user interface
• User authentication
• Batch analysis of multiple images
• Ease the learning curve through enhanced help features
• Reporting via the creation of colour maps that will allow users to assess the spatial differences in canopies within a vineyard.
Use-case examples are presented to demonstrate the quantification and mapping of vineyard variability through objective canopy measurements, ground-truthing of remotely sensed measurements, monitoring of crop conditions, implementation of disease and water management decisions as well as creating a history of each site to forecast quality. This intelligent tool allows users to manage grapevines and make informed management choices to achieve the desired production targets and remain profitable.

Drought effect on aromatic and phenolic potential of seven recovered grapevine varieties in Castilla-La Mancha region (Spain)

The effects of climate change are seriously affecting the quality of wine grapes. High temperatures and drought cause imbalances in the chemical composition of grapes. The result is overripe grapes with low acidity and high sugar content, which produce wines with excessive alcohol content, lacking in freshness and not very aromatic. As a consequence, the search of varieties with capacity of produce quality grapes in adverse climate conditions is a good alternative to preserve the sustainability of vineyards. In this work, quality parameters of seven Vitis vinifera L. cultivars (five whites and two reds) recently recovered from extinction and grown under two different hydric regimes (rainfed and irrigated) were analyzed during the 2020 vintage. At harvest time, weight of 100 berries, must physicochemical parameters (brix degree, total acidity, malic acid, pH), and carbon and oxygen isotope ratios (δ13C, δ18O) were determined. Subsequently, varietal aroma potential index (IPAv) and total polyphenol index (TPI) were analyzed. Quality parameters, IPAv and TPI, showed significant differences between varieties and water regimes. Both red varieties, Moribel and Tinto Fragoso, stood out for their high aromatic and phenolic potential, which was higher under rainfed regime. Regarding to white varieties, Montonera del Casar and Jarrosuelto stood out in terms of varietal aroma potential. Montonera del Casar high acidity in its musts and Jarrosuelto showed the highest berry weights.