Macrowine 2021
IVES 9 IVES Conference Series 9 The relationship between enzyme treatment and polysaccharide extraction in wine making, and subsequent sensory effects in Cabernet Sauvignon wines

The relationship between enzyme treatment and polysaccharide extraction in wine making, and subsequent sensory effects in Cabernet Sauvignon wines

Abstract

AIM: To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6).

METHODS: Our experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment. Using glycan-array technology (Comprehensive Microarray Polymer Profiling – CoMPP) as an analytical tool, we explore comparative levels of polysaccharides derived from cell walls that pass through the fermentation process to wines. These results are confirmed using GC-MS analysis of hydrolyzed polysaccharides, in addition to analysis of extracted tannins and polyphenols. Wines are submitted for sensory analysis to test astringency and bitterness perception after alcohol level equalization, providing a novel look at emzyme macerations sensory effect, focusing on polysaccharide levels in wine.

RESULTS/DISCUSSION: Data shows ripeness has a more limited effect than expected on polysaccharide profiles in finished wine, but enzyme addition causes a marked decrease in soluble polysaccharides. An increase in polymeric pigments and tannins is noted with enzyme use. Sensory testing of these wines established a relationship between perceived astringency and polysaccharide, but also shows the traditionally accepted relationship between phenol content of red wines and perceived astringency is more complicated.

CONCLUSIONS:

Enzyme maceration has an effect on perceived astringency in finished wines, but does not affect bitterness. Ripeness has a limited effect on polysaccharide extraction, but no significant differences in wine astringency. In this study, bitterness was not affected by ripeness nor enzyme maceration.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Brock Kuhlman, Bodil JØRGENSEN,   José L. ALEIXANDRE TUDO , John P. MOORE,

South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa, Plant Glycobiology, Department of Plant and Environmental Sciences, University of Copenhagen, Copenhagen, Denmark , Universitat Politecnica de Valencia, Instituto de Ingenieria de Alimentos para el Desarrollo (IIAD), Departamento de Tecnología de Alimentos and Stellenbosch University, South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology  Wessel DU TOIT, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa ,  Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa

Contact the author

Keywords

enzyme maceration, astringency, polysaccharide extraction, polyphenolic extraction, bitterness

Citation

Related articles…

Changes in phenolic maturity and texture characteristics of the grape berry under pre-, and post-veraison water deficit

Kékfrankos (Vitis vinifera L.) grapevines grafted on Teleki-Kober 5BB rootstock were submitted to water deficit under greenhouse conditions.

Grape solids: new advances on the understanding of their role in enological alcoholic fermentation

Residual grape solids (suspended particles) in white and rosé musts vary depending on the clarification pro-cess. These suspended solids contain lipids (more especially phytosterols) that are essential for yeast meta-bolism and viability during fermentation in anaerobic conditions.

Polysaccharides and glycerol production by non-Saccharomyces wine yeasts in mixed fermentation

A great variability in the amount of polysaccharides recovered at the end of fermentations carried out by pure cultures of 89 non-Saccharomyces yeasts was observed. The utilization of the best polysaccharides producers in mixed cultures with S. cerevisiae resulted in considerable increases in the final concentration of polysaccharides and showed a strain dependent effect on glycerol production as compared to pure culture of S. cerevisiae.

Isolated Antarctic soil yeasts with fermentative capacity with potential use in the wine industry

The wine industry is currently on the search for new aromas and less browning in their products. In the improvement process of wine, lower fermentation temperatures have been considered, however, the yeasts in the market cannot tolerate such temperatures

THE EFFECT OF PRE-FERMENTATIVE GLYPHOSATE ADDITION ON THE METABOLITE PROFILE OF WINE

The synthetic herbicide glyphosate has been used extensively in viticulture over many decades to combat weeds. Despite this, the possible influence of residual glyphosate on both the alcoholic fermentation of grape juice and the subsequent metabolite profile of wines has not been investigated. In this study, Pinot noir juice supplemented with different concentrations of glyphosate (0 µg L-1, 10 µg L-1 and 1000 µg L-1) was fermented with commercial Saccharomyces cerevisiae yeast strains. Using a combination of analytical methods, 80 metabolites were quantified in the resulting wines.