terclim by ICS banner
IVES 9 IVES Conference Series 9 PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Abstract

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF. Among them, mannoproteins stand out, being the main component of the yeast cell wall. These polysaccharides are released in different amounts during the winemaking process in alcoholic fermentation and aging on the lees. It has been described that the mannoproteins released by yeasts can activate the development MLF due to detoxification but little is known about the possible metabolization of mannoproteins by O. oeni.

The aim of this work was to evaluate the changes in the proteome of O. oeni PSU-1 due to the presence of mannoproteins. The addition of 2 g/L of a purified extract of mannoproteins resulted in the decrease of the duration of MLF in wine synthetic medium. This could be correlated to the decrease in mannoprotein content after MLF.  Proteomic analysis of O. oeni cells allowed the identification a total of 956 proteins. From these, 59 showed significant differences in abundance due to mannoprotein presence. On one side, the functional category of carbohydrate transport and metabolism was the most affected by mannoprotein addition and represented 25% of the proteins showing an increased abundance with respect to the control condition. Remarkably, one protein with increased abundance was a permease of the phosphotransferase system (PTS). Mannose, which can be liberated from mannoproteins as a result of O. oeni mannosidase activity, has been described as a PTS substrate, and could be implicated in O. oeni growth stimulation [1, 2]. On the other side, amino acid transport and metabolism, together with translation, were the functional categories that showed a higher number of proteins with decreased abundance in comparison to the control condition. In conclusion, O. oeni PSU-1 proteome was modified due to mannoprotein addition, indicating the metabolic use of these compounds that resulted in a stimulatory effect on MLF.

 

  1. Diez L, Guadalupe Z, Ayestarán B, Ruiz-Larrea F. (2010) Effect of yeast mannoproteins and grape polysaccharides on the growth of wine lactic acid and acetic acid bacteria. J Agric Food Chem 58 (13):7731-9. doi: 10.1021/jf100199n
  2. Jamal Z, Miot-Sertier C, Thibau F, Dutilh L, Lonvaud-Funel A, Ballestra P, Le Marrec C, Dols-Lafargue M. (2013) Distribution and functions of phosphotransferase system genes in the genome of the lactic acid bacterium Oenococcus oeni. Appl Environ Microbiol 79 (11): 3371-9. doi: 10.1128/AEM.00380-13

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Paloma Toraño1, Albert Bordons1, Nicolas Rozès2, Cristina Reguant1

  1. Grup de Biotecnologia Enològia,  Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili.
  2. Grup de Biotecnologia Microbiana dels Aliments, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili.

Contact the author*

Keywords

mannoproteins, Oenococcus oeni, malolactic fermentation, proteomics

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

AROMA ASSESSMENT OF COMMERCIAL SFORZATO DI VALTELLINA WINES BYINSTRUMENTAL AND SENSORY METHODOLOGIES

Sforzato di Valtellina DOCG is a special dry red wine produced from partially dehydrated Nebbiolo wine-grapes growing in the Rhaetian Alps valley of Valtellina (Lombardy, Italy). Valtellina terraced vineyards are located at an altitude of 350–800 m according to ‘heroic’ viticulture on steep slopes. The harvested grape bunches are naturally dehydrated indoors, where a slow and continuous withering occurs (about 20% w/w of weight loss), until at least 1st December when the grapes reach the desired sugar content and can be processed following a normal winemaking with maceration.

Read More

PREVALENCE OF OAK-RELATED AROMA COMPOUNDS IN PREMIUM WINES

Barrel fermentation and barrel-ageing of wine are commonly utilised practices in premium wine production. The wine aroma compounds related to barrel contact are varied and can enhance a range of wine aromas and flavours, such as ‘struck flint’, ‘caramel’, ‘red berry’, ‘toasty’ and ‘nutty’, as well as conventional oaky characters such as ‘vanilla’, ‘spice’, ‘smoky’ and ‘coconut’. A survey of commercially produced premium Shiraz, Cabernet Sauvignon, Pinot Noir and Chardonnay wines was conducted, assessing the prevalence of compounds that have been proposed as barrel-ageing markers¹ including oak lactones, volatile phenols, furanones, aldehydes, thiazoles2,3, phenylmethanethiol⁴ and 2-furylmethanethiol.⁵

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

EVIDENCE OF THE INTERACTION OF ULTRASOUND AND ASPERGILLOPEPSINS I ON UNSTABLE GRAPE PROTEINS

Most of the effects of ultrasound (US) result from the collapse of bubbles due to cavitation. The shockwave produced is associated with shear forces, along with high localised temperatures and pressures. However, the high-speed stream, radical species formation, and heat generated during sonication may also affect the stability of some enzymes and proteins, depending on their chemical structure. Recently, Ce-lotti et al. (2021) reported the effects of US on protein stability in wines. To investigate this further, the effect of temperature (40°C and 70°C; 60s), sonication (20 kHz and 100 % amplitude, for 20s and 60s, leading to the same temperatures as above, respectively), in combination with Aspergillopepsins I (AP-I) supplementation (100 μg/L), was studied on unstable protein concentration (TLPs and chitinases) using HPLC with an UV–Vis detector in a TLPs-supplemented model system and in an unstable white wine.

Read More