terclim by ICS banner
IVES 9 IVES Conference Series 9 EXPLORING THE INFLUENCE OF S. CEREVISIAE MANNOPROTEINS ON WINE ASTRINGENCY AND THE IMPACT OF THEIR POLYSACCHARIDE STRUCTURE

EXPLORING THE INFLUENCE OF S. CEREVISIAE MANNOPROTEINS ON WINE ASTRINGENCY AND THE IMPACT OF THEIR POLYSACCHARIDE STRUCTURE

Abstract

Mannoproteins (MPs) are proteoglycans from the outmost layer of yeast cell walls released into wine during alcoholic fermentation and ageing on lees processes. The use of commercial preparations of mannoproteins as additives to improve wine stability with regards to the crystallization of tartaric salts and to prevent protein haze in the case of white and rosé wines is authorized by the OIV.

Regarding red wines and polyphenols, mannoproteins are described as able to improve their colloidal stability and modulate the astringent effect of condensed tannins. The latter interact with salivary proteins forming insoluble aggregates that cause a loss of lubrication in the mouth and promote a drying and puckering sensation. However, neither the interaction mechanisms involved in mannoproteins capacity to impact astringency nor the structure-function relationships related to this property are fully understood.

The aim of this study was to evaluate the impact of high molecular weight mannoproteins on tannin-protein interactions. To this end, experiments were performed in a model wine using tannins purified from a red Syrah wine and BSA. Tannin-BSA aggregation kinetics were followed for 1 hour through Dynamic Light Scattering measurements in the absence and presence of mannoproteins. To progress in the identification of structure-function relationships and on the part played by the polysaccharide part, mannoproteins fractions from four yeast strains were extracted and purified. Yeast Strains were selected according to their origin and specific mannoprotein polysaccharide structure: a commercial enological strain (MP-LMD47), the wild-type BY4742 strain (MP-WT), and two of its mutants ΔMnn4 (MP-Mnn4, no mannosyl-phosphorylation) and ΔMnn2 (MP-Mnn2, linear N-glycosylation backbone). A thorough characterization of mannoprotein fractions confirmed the structural differences between mannoproteins from each yeast strain.

MPs were capable of delaying tannin-BSA aggregation kinetics by preventing the formation of micron-sized particles within the hour of measurement but did not avoid the long-term precipitation of tannin-BSA aggregates. Experiments indicated that mannoproteins interfere with tannin-BSA enlarged aggregation through the formation of a ternary MP-Tannin-BSA system. To be able to prevent tannin-BSA particle growth, the density/compactness of the polysaccharide moiety of MPs was a key factor.

 

1. Boulet, J.-C., Trarieux, C., Souquet, J.-M., Ducasse, M.-A., Caillé, S., Samson, A., … Cheynier, V. (2016). Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency. Food Chemistry, 190, 357–363. https://doi.org/10.1016/j.foodchem.2015.05.062
2. Cheynier, V. (2012). Phenolic compounds: from plants to foods. Phytochemistry Reviews, 11(2–3), 153–177. https://doi. org/10.1007/s11101-012-9242-8
3. Soares, S., Mateus, N., & de Freitas, V. (2012). Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins. Journal of Agricultural and Food Chemistry, 60(15), 3966–3972. https://doi.org/10.1021/jf3002747
4. Vidal, S., Francis, L., Guyot, S., Marnet, N., Kwiatkowski, M., Gawel, R., … Waters, E. J. (2003). The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium. Journal of the Science of Food and Agriculture, 83(6), 564–573. https://doi.org/10.1002/jsfa.1394

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Saul Assunção Bicca1,2, Céline Poncet-Legrand¹, Stéphanie Roi¹, Julie Mekoue², Thierry Doco¹ And Aude Vernhet¹

1. SPO Institut Agro, INRAE, Univ Montpellier, Montpellier, France.
2. Lallemand, SAS, 19 rue des Briquetiers, BP 59, 31702 Blagnac, France

Contact the author*

Keywords

Mannoproteins, Physico-chemical Interactions, Astringency, Condensed Tannins

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More

A NEW TOOL TO QUANTIFY COMPOUNDS POTENTIALLY INVOLVED IN THE FRUITY AROMA OF RED WINES. DEVELOPMENT AND APPLICATION TO THE STU-DY OF THE FRUITY CHARACTER OF RED WINES MADE FROM VARIOUS GRAPE VARIETIES

A wide range of olfactory descriptors ranging from fresh and jammy fruit notes to cooked and oxidized fruit notes could describe the fruity aroma of red wines [1]. The fruity character of a wine is mainly related to the grape variety selected, to the terroir and the vinification process applied for its conception. In white wines, some volatile compounds confer directly their aroma to the wine while the question of “key” compound is more complex in red wines. According to many studies performed over the past decades, some fruity ethyl esters are directly involved in the fruity perception of red wines while others, present at subthreshold concentrations, participate indirectly to the fruity expression via perceptive interactions [2].

Read More

EXPLORING THE METABOLIC AND PHENOTYPIC DIVERSITY OF INDIGENOUS YEASTS ISOLATED FROM GREEK WINE

Climate change leads to even more hostile and stressful for the wine microorganism conditions and consequently issues with fermentation rate progression and off-character formation are frequently observed. The objective of the current research was to classify a great collection of yeast isolates from Greek wines based on their technological properties with oenological interest. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for further yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level.

Read More

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

Read More

NEAR INFRARED SPECTROSCOPY FOR THE ESTIMATION OF TEMPRANILLO BLANCO VOLATILE COMPOSITION ALONG GRAPE MATURATION

Grape volatile compounds are mainly responsible for wine aroma, so it is important to know the va-rietal aromatic composition throughout ripening process. Currently, there are no tools that allow mea-suring the aromatic composition of grapes, in intact berries and periodically, throughout ripening, in the vineyard or in the winery. For this reason, this work evaluated the use of near infrared spectroscopy (NIR) to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco berries during ripening. For this purpose, NIR spectra (1100-2100 nm) were acquired from 240 samples of in-tact berries, collected at different dates, from veraison to overripening.

Read More