 IVES 9 IVES Conference Series 9 Biosurfactant from corn-milling industry improves the release of phenolic compounds during red winemaking

Biosurfactant from corn-milling industry improves the release of phenolic compounds during red winemaking

Abstract

AIM: Biosurfactants can be used as emulsifier agents to improve the taste, flavour, and quality of food-products with minimal health hazards [1]. They are surface-active compounds with antioxidant and solubilizing properties [2]. In this study, a biosurfactant has been evaluated during red winemaking for its effect on fermentation dynamics, phenolic compounds extraction, and colour stabilization.

METHODS: The biosurfactant used was obtained from a fermented residual stream of corn-milling industry, named corn steep liquor (CSL). The harvested mass from Merlot winegrapes was distributed in 12 fermentation flaks with the same proportion of grape juice and solid parts. Six of them were added with CSL biosurfactant (1 g/L) whereas the other six were not added (control). Two fermentation protocols were assessed (spontaneous and Saccharomyces cerevisiae inoculated). Fermentation dynamics and kinetics, standard chemical parameters, colour characteristics, and phenolic composition were determined during maceration and at the end of malolactic fermentation.

RESULTS: During inoculated maceration, the biosurfactant-added samples showed significantly higher values of total polyphenols and colour intensity when compared to control, and lower ones of the three colour CIEL*a*b* coordinates (lightness, red/green, and yellow/blue). At the end of alcoholic fermentation, a higher percentage of more stable polymerized pigments was also observed. The final wine resulted to be richer in total polyphenols and anthocyanins, as well as in high molecular weight flavanols for the biosurfactant-added samples.

CONCLUSIONS

The biosurfactant addition did not affect negatively on inoculated fermentation dynamics and influenced positively the colour stability after malolactic fermentation resulting in darker and bluish wines. No significant changes on colour properties and related compounds were observed when spontaneous fermentation was performed.

ACKNOWLEDGMENTS

This study was supported by the Spanish Ministry of Economy and Competitiveness (MINECO project RTI2018-093610-B-100)

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Susana Río Segade

University of Torino, Italy,Susana RÍO SEGADE, University of Torino, Italy Vasileios ENGLEZOS, University of Torino, Italy Alejandro LÓPEZ-PRIETO, University of Vigo, Spain Maria Alessandra PAISSONI, University of Torino, Italy Simone GIACOSA, University of Torino, Italy Kalliopi RANTSIOU, University of Torino, Italy Luca ROLLE, University of Torino, Italy Benita PÉREZ CID, University of Vigo, Spain Ana Belén MOLDES, University of Vigo, Spain Jose Manuel CRUZ, University of Vigo, Spain

Contact the author

Keywords

red grapes; winemaking; biosurfactant; fermentation dynamics; colour characteristics; phenolic compounds; polymeric pigments

Citation

Climatic groups in Ibero-America viticulture compared to worldwide wine producer regions

The wine production is an important activity in many Ibero-American countries. The wine producer regions of these countries configure a large use of different climate types and viticultural climates.

Treated wastewater irrigation: how to manage water salinity without reducing its nutrients content?

Nutrients in municipal treated wastewater (N, P, K, mainly) are a particular advantage in this source over conventional irrigation water sources

Radiative and thermal effects on fruit ripening induced by differences in soil colour

One of the intrinsic parts of a vineyard “terroir” is soil type and one of the characteristics of the soil is it’s colour. This can differ widely from bright white, as for some calcareous soils, to red, as in “terra rossa” soils, or black, as in slate soils.

Protein extracts of the Andean pseudocereals quinoa and kiwicha as alternatives for the fining of wine phenolics.

INTRODUCTION: Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining.

FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains.