1
|
Tacias-Pascacio VG, Castañeda-Valbuena D, Tavano O, Abellanas-Perez P, de Andrades D, Santiz-Gómez JA, Berenguer-Murcia Á, Fernandez-Lafuente R. A review on the immobilization of bromelain. Int J Biol Macromol 2024; 273:133089. [PMID: 38878936 DOI: 10.1016/j.ijbiomac.2024.133089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 05/21/2024] [Accepted: 06/09/2024] [Indexed: 06/24/2024]
Abstract
This review shows the endeavors performed to prepare immobilized formulations of bromelain extract, usually from pineapple, and their use in diverse applications. This extract has a potent proteolytic component that is based on thiol proteases, which differ depending on the location on the fruit. Stem and fruit are the areas where higher activity is found. The edible origin of this enzyme is one of the features that determines the applications of the immobilized bromelain to a more significant degree. The enzyme has been immobilized on a wide diversity of supports via different strategies (covalent bonds, ion exchange), and also forming ex novo solids (nanoflowers, CLEAs, trapping in alginate beads, etc.). The use of preexisting nanoparticles as immobilization supports is relevant, as this facilitates one of the main applications of the immobilized enzyme, in therapeutic applications (as wound dressing and healing components, antibacterial or anticancer, mucus mobility control, etc.). A curiosity is the immobilization of this enzyme on spores of probiotic microorganisms via adsorption, in order to have a perfect in vivo compatibility. Other outstanding applications of the immobilized enzyme are in the stabilization of wine versus haze during storage, mainly when immobilized on chitosan. Curiously, the immobilized bromelain has been scarcely applied in the production of bioactive peptides.
Collapse
Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico.
| | - Daniel Castañeda-Valbuena
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | | | - Diandra de Andrades
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Department of Biology, Faculty of Philosophy, Sciences and Letters of Ribeirão Preto, University of São Paulo, Ribeirão Preto 14040-901, SP, Brazil
| | - José Alfredo Santiz-Gómez
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | | |
Collapse
|
2
|
Gallo A, Roman T, Paolini M, Tonidandel L, Leonardelli A, Celotti E, Nardin T, Natolino A, Cappello N, Larcher R. Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties. Food Res Int 2024; 186:114332. [PMID: 38729715 DOI: 10.1016/j.foodres.2024.114332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 03/23/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
The protein instability with haze formation represents one of the main faults occurring in white and rosé wines. Among the various solutions industrially proposed, aspergillopepsin I (AP-I) supplementation coupled with must heating (60-75 °C) has been recently approved by OIV and the European Commission for ensuring protein stability of wines. This study investigates the impact of AP-I either applied independently or in combination with flash pasteurization on the chemical composition of grape must and wines derived from Sauvignon Blanc and Gewürztraminer. The efficacy on protein stability of a complete treatment combining heat (70 °C) and AP-I (HP) was confirmed through heat test and bentonite requirement, although no differences were observed between must heating and HP treatments. However, high-performance liquid chromatography analysis of unstable pathogenesis-related proteins revealed that AP-I supplementation reduced chitinases and thaumatin-like proteins compared to the non-enzymed samples, with and without must heating. Amino acid increase was reported only in HP musts, particularly in Sauvignon Blanc. The concentration of yeast-derived aroma compounds in Gewürztraminer wines was increased by must heating; compared to controls, flash pasteurization rose the overall acetate esters content of 85 % and HP of 43 %, mostly due to isoamyl acetate. However, heat treatments -with or without AP-I- reduced terpenes up to 68 %. Despite the different aroma profiles, no differences were observed for any descriptor for both varieties in wine tasting, and only a slight decrease trend was observed for the floral intensity and the typicality descriptors in heated wines.
Collapse
Affiliation(s)
- Adelaide Gallo
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| | - Tomas Roman
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy.
| | - Mauro Paolini
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| | - Loris Tonidandel
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| | - Andrea Leonardelli
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| | - Emilio Celotti
- Università degli Studi di Udine-Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Via delle Scienze 206, Udine, Italy
| | - Tiziana Nardin
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| | - Andrea Natolino
- Università degli Studi di Udine-Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Via delle Scienze 206, Udine, Italy
| | - Nicola Cappello
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| | - Roberto Larcher
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| |
Collapse
|
3
|
Silva-Barbieri D, Escalona N, Salazar FN, López F, Pérez-Correa JR. Novel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites. Food Res Int 2024; 186:114337. [PMID: 38729718 DOI: 10.1016/j.foodres.2024.114337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 03/29/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
A major concern for wineries is haze formation in white wines due to protein instability. Despite its prevalent use, the conventional bentonite method has shortcomings, including potential alteration of color and aroma, slow processing times, and notable wine wastage. Zirconium oxide (ZrO2) effectively removes proteins without affecting wine characteristics. However, producing cost-effective ZrO2 materials with efficient protein removal capabilities poses a significant challenge. This research aims to assess the viability of designing a porous material impregnated with zirconia to remove turbidity-causing proteins effectively. For this purpose, the support material alone (Al2O3) and the zirconia-impregnated support (ZrO2/Al2O3) were subjected to different calcination temperatures. It was observed that high-temperature treatments (750 °C) enhanced wine stability and protein adsorption capacity. The optimal adsorbent achieved a notable reduction in turbidity, decreasing the ΔNTU from 42 to 18, alongside a significant 44 % reduction in the total protein content, particularly affecting proteins in the molecular weight range of 10 to 70 kDa. This result is attributed to modifying the textural properties of ZrO2/Al2O3, characterized by the reduction of acidic sites, augmented pore diameters from 4.81 to 7.74 nm, and the emergence of zirconia clusters across the surface of the porous support. In summary, this study presents the first application of zirconia on the alumina support surface for protein stabilization in white wine. Combining ZrO2/Al2O3 and a high-temperature treatment emerges as a promising, cost-efficient, and environmentally sustainable strategy for protein removal in white wine.
Collapse
Affiliation(s)
- Daniela Silva-Barbieri
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile
| | - Néstor Escalona
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile.
| | - Fernando N Salazar
- Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716, Valparaíso, Chile
| | - Francisco López
- Departament d'Enginyeria Química, Facultat d'Enologia, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007, Tarragona, Spain
| | - José R Pérez-Correa
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile.
| |
Collapse
|
4
|
Song P, Zhang X, Wang S, Xu W, Wang F, Fu R, Wei F. Microbial proteases and their applications. Front Microbiol 2023; 14:1236368. [PMID: 37779686 PMCID: PMC10537240 DOI: 10.3389/fmicb.2023.1236368] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
Proteases (proteinases or peptidases) are a class of hydrolases that cleave peptide chains in proteins. Endopeptidases are a type of protease that hydrolyze the internal peptide bonds of proteins, forming shorter peptides; exopeptidases hydrolyze the terminal peptide bonds from the C-terminal or N-terminal, forming free amino acids. Microbial proteases are a popular instrument in many industrial applications. In this review, the classification, detection, identification, and sources of microbial proteases are systematically introduced, as well as their applications in food, detergents, waste treatment, and biotechnology processes in the industry fields. In addition, recent studies on techniques used to express heterologous microbial proteases are summarized to describe the process of studying proteases. Finally, future developmental trends for microbial proteases are discussed.
Collapse
Affiliation(s)
- Peng Song
- College of Life Sciences, Liaocheng University, Liaocheng, China
- Shandong Aobo Biotech Co. Ltd., Liaocheng, China
- Jiangxi Zymerck Biotech Co. Ltd., Nanchang, China
| | - Xue Zhang
- College of Life Sciences, Liaocheng University, Liaocheng, China
| | - Shuhua Wang
- Shandong Aobo Biotech Co. Ltd., Liaocheng, China
| | - Wei Xu
- College of Life Sciences, Liaocheng University, Liaocheng, China
| | - Fei Wang
- College of Life Sciences, Liaocheng University, Liaocheng, China
| | - Rongzhao Fu
- Jiangxi Zymerck Biotech Co. Ltd., Nanchang, China
| | - Feng Wei
- College of Life Sciences, Liaocheng University, Liaocheng, China
| |
Collapse
|
5
|
Liu Z, Xu L, Wang J, Duan C, Sun Y, Kong Q, He F. Research progress of protein haze in white wines. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
|
6
|
Duley G, Ceci AT, Longo E, Boselli E. Oenological potential of wines produced from disease-resistant grape cultivars. Compr Rev Food Sci Food Saf 2023; 22:2591-2610. [PMID: 37078603 DOI: 10.1111/1541-4337.13155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 03/03/2023] [Accepted: 03/24/2023] [Indexed: 04/21/2023]
Abstract
Within the EU, changes in policy and public sentiment have made it more urgent to consider the adoption of sustainable agricultural practices. Consequently, one of the EU's goals is to reduce pesticide use by 50 per cent by 2030, including in viticulture. One of the proposed approaches is to expand the use of disease resistant hybrid grape-cultivars (DRHGC), such as 'PIWI' grapes (German, Pilzwiderstandsfähige Rebsorten), and to introduce new DRHGCs. However, the characteristics of DRHGCs are different from those of Vitis vinifera, which makes it necessary to take measures and make changes in winemaking technology to maintain high wine quality. This paper examines the chemistry of wines made from DRHGC and discusses their impact on aroma and flavor profiles. It also reviews the main winemaking practices suggested to produce high-quality wines from DRHGCs. The chemistry of DRHGCs is different to wine produced from V. vinifera, which can lead to both challenges during winemaking and unusual flavor profiles. Although newer DRHGCs have been bred to avoid unexpected flavors, many DRHGCs are still rich in proteins and polysaccharides. This can make tannin extraction difficult and produce wines with little astringency. In addition to this, new or alternative winemaking techniques such as thermovinification and the use of alternative yeast strains (non-Saccharomyces) can be used to produce wines from DRHGCs that are acceptable to consumers.
Collapse
Affiliation(s)
- Gavin Duley
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Adriana Teresa Ceci
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Edoardo Longo
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Emanuele Boselli
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| |
Collapse
|
7
|
Li W, Zhang Z, Zhao Y, Li W, Wang L, Shang Q, Du J, Jin L. Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine. Molecules 2023; 28:5129. [PMID: 37446791 DOI: 10.3390/molecules28135129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of this paper was to compare the effects of two clarification methods, protease combined with heat treatment and bentonite, on the aroma quality of liqueur wines, and to identify and analyze the overall differences between the basic components and volatile aroma compounds of liqueur wines after the two treatments by chemical analysis, headspace-solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that total acidity, volatile acidity and pH in liqueur wines after protease combined with heat treatment were not significantly different from those of the blank control, and the ability to remove proteins was equal to that of the bentonite treatment. A total of 58 volatile aroma compounds were detected by HS-SPME-GC/MS. Compared with the blank control group (44 species, total 108.705 mg/L), 52 (83.233 mg/L) and 50 (120.655 mg/L) aroma compounds were detected in the bentonite and protease combined with heat treatments, respectively. Compared with the control and bentonite treatment, the protease combined with heat treatment significantly increased the total content of aromatic compounds in liqueur wines, and the types and contents of olefins, furans and phenols were higher. Among them, the compounds with major contributions in the protease combined with heat treatment were ionone, β-damascenone, 3-methyl-1-butanol, alpha-terpineol and limonene, which helped increase the content of terpenoids and enhance the floral and fruit aroma of the wine. Meanwhile, linalool, diethyl succinate, 2-methyl-3-heptanone, butanal diethyl acetal, hexanal and n-octanol were six compounds with high content of aromatic compounds unique to liqueur wines after protease combined with heat treatment. The sensory evaluation results were consistent with the results of aromatic compound detection, and the overall quality was better. The results may provide a reference for further exploration of protease-based clarifiers suitable for liqueur wines.
Collapse
Affiliation(s)
- Wen Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Zhen Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yuanyuan Zhao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Wei Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Li Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qi Shang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jianming Du
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Lina Jin
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| |
Collapse
|
8
|
Christensen LF, García-Béjar B, Bang-Berthelsen CH, Hansen EB. Extracellular microbial proteases with specificity for plant proteins in food fermentation. Int J Food Microbiol 2022; 381:109889. [DOI: 10.1016/j.ijfoodmicro.2022.109889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 07/06/2022] [Accepted: 08/24/2022] [Indexed: 11/17/2022]
|
9
|
Recombinant Thaumatin-Like Protein (rTLP) and Chitinase (rCHI) from Vitis vinifera as Models for Wine Haze Formation. Molecules 2022; 27:molecules27196409. [PMID: 36234944 PMCID: PMC9573663 DOI: 10.3390/molecules27196409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 09/21/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
Cross-linking net aggregates of thermolabile thaumatin-like proteins (TLPs) and chitinases (CHIs) are the primary source of haze in white wines. Although bentonite fining is still routinely used in winemaking, alternative methods to selectively remove haze proteins without affecting wine organoleptic properties are needed. The availability of pure TLPs and CHIs would facilitate the research for the identification of such technological advances. Therefore, we proposed the usage of recombinant TLP (rTLP) and CHI (rCHI), expressed by Komagataella phaffii, as haze-protein models, since they showed similar characteristics (aggregation potential, melting point, functionality, glycosylation levels and bentonite adsorption) to the native-haze proteins from Vitis vinifera. Hence, rTLP and rCHI can be applied to study haze formation mechanisms on a molecular level and to explore alternative fining methods by screening proteolytic enzymes and ideal adsorptive resins.
Collapse
|
10
|
Ahmed U, Pfannstiel J, Stressler T, Eisele T. Purification and characterization of a fungal aspartic peptidase from Trichoderma reesei and its application for food and animal feed protein hydrolyses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5190-5199. [PMID: 35289936 DOI: 10.1002/jsfa.11871] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 03/08/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Various neutral and alkaline peptidases are commercially available for use in protein hydrolysis under neutral to alkaline conditions. However, the hydrolysis of proteins under acidic conditions by applying fungal aspartic peptidases (FAPs) has not been investigated in depth so far. The aim of this study, thus, was to purify a FAP from the commercial enzyme preparation, ROHALASE® BXL, determine its biochemical characteristics, and investigate its application for the hydrolysis of food and animal feed proteins under acidic conditions. RESULTS A Trichoderma reesei derived FAP, with an apparent molecular mass of 45.8 kDa (sodium dodecyl sulfate-polyacrylamide gel electrophoresis; SDS-PAGE) was purified 13.8-fold with a yield of 37% from ROHALASE® BXL. The FAP was identified as an aspartate protease (UniProt ID: G0R8T0) by inhibition and nano-LC-ESI-MS/MS studies. The FAP showed the highest activity at 50°C and pH 4.0. Monovalent cations, organic solvents, and reducing agents were tolerated well by the FAP. The FAP underwent an apparent competitive product inhibition by soy protein hydrolysate and whey protein hydrolysate with apparent Ki -values of 1.75 and 30.2 mg*mL-1 , respectively. The FAP showed promising results in food (soy protein isolate and whey protein isolate) and animal feed protein hydrolyses. For the latter, an increase in the soluble protein content of 109% was noted after 30 min. CONCLUSION Our results demonstrate the applicability of fungal aspartic endopeptidases in the food and animal feed industry. Efficient protein hydrolysis of industrially relevant substrates such as acidic whey or animal feed proteins could be conducted by applying fungal aspartic peptidases. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Uzair Ahmed
- Hochschule Offenburg, Fakultät Maschinenbau und Verfahrenstechnik, Offenburg, Germany
| | - Jens Pfannstiel
- Mass Spectrometry Unit, Universität Hohenheim, Stuttgart, Germany
| | | | - Thomas Eisele
- Hochschule Offenburg, Fakultät Maschinenbau und Verfahrenstechnik, Offenburg, Germany
| |
Collapse
|
11
|
Kassara S, Norton EL, Mierczynska-Vasilev A, Lavi Sacks G, Bindon KA. Quantification of protein by acid hydrolysis reveals higher than expected concentrations in red wines: Implications for wine tannin concentration and colloidal stability. Food Chem 2022; 385:132658. [PMID: 35313192 DOI: 10.1016/j.foodchem.2022.132658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 03/02/2022] [Accepted: 03/06/2022] [Indexed: 11/25/2022]
Abstract
Protein is reportedly negligible in most red wines, due to its loss following co-precipitation with phenolic substances. A method for protein quantification in red wine was developed which overcame analytical interference from phenolic substances, based on ethanol precipitation, followed by acid-hydrolysis and amino acid quantification. Protein concentration was surveyed in a range of red wines produced from V. vinifera and interspecific (Vitis spp) hybrids, revealing higher than expected concentrations, ranging from 23 mg/L ± 2.57 to 380 mg/L ± 16. The results showed that tannin extracted from grapes remains soluble in wine in the presence of protein even at high protein (>100 mg/L) and tannin (>500 mg/L) concentrations. As a further consequence of this, the particle size and concentration of colloids within high- and low-protein wines were similar, independent of protein or tannin concentration. Higher wine tannin concentration was also correlated with increased heat stability of wine protein.
Collapse
Affiliation(s)
- Stella Kassara
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
| | - Erin L Norton
- Midwest Grape and Wine Industry Institute, Iowa State University, 536 Farm House Lane, Ames, Iowa 50011-1054, USA
| | | | - Gavin Lavi Sacks
- Cornell University, Department of Food Science, Ithaca, NY 14853, USA
| | - Keren A Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia.
| |
Collapse
|
12
|
A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment. Foods 2022; 11:foods11152246. [PMID: 35954014 PMCID: PMC9368000 DOI: 10.3390/foods11152246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/19/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Protein stability in bottled white wine is an essential organoleptic property considered by consumers. In this paper, the effectiveness of an early enzymatic treatment was investigated by adding a food-grade microbial protease at two different stages of winemaking: (i) at cold settling, for a short-term and low temperature (10 °C) action prior to alcoholic fermentation (AF); (ii) at yeast inoculum, for a long-lasting and medium temperature (18 °C) action during AF. The results reveal that protease sufficiently preserved its catalytic activity at both operational conditions: 10 °C (during cold settling) and 18 °C (during AF). Furthermore, protease addition (dosage 50–150 μL/L) raised the alcoholic fermentation rate. The treatment at yeast inoculum (dosage 50 μL/L) had a remarkable effect in preventing haze formation, as revealed by its impact on protein instability and haze-active proteins. This minimally invasive, time and resource-saving enzymatic treatment, integrated into the winemaking process, could produce stable white wine without affecting color quality and phenol content.
Collapse
|
13
|
Sui Y, Wollan D, McRae JM, Muhlack R, Capone DL, Godden P, Wilkinson KL. Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment. Front Nutr 2022; 9:799809. [PMID: 35845776 PMCID: PMC9277391 DOI: 10.3389/fnut.2022.799809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Accepted: 05/20/2022] [Indexed: 11/13/2022] Open
Abstract
Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to protein stabilization than traditional bentonite fining. Unfined Sauvignon Blanc wine (50 L) was fractionated by UF and the retentate stabilized either by heat and/or protease treatment or bentonite fining before being recombined with the permeate. The heat stability of recombined wine was significantly improved when retentate was heated following protease (Aspergillopepsin) addition and subsequently stabilized by bentonite treatment. The combined UF/heat/protease treatment removed 59% of protein and reduced the quantity of bentonite needed to achieve protein stability by 72%, relative to bentonite treatment alone. This innovative approach to protein stabilization had no significant impact on wine quality or sensory characteristics, affording industry greater confidence in adopting this technology as a novel approach to achieving protein stability.
Collapse
Affiliation(s)
- Yihe Sui
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| | - David Wollan
- The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia.,VAF Memstar, Nuriootpa, SA, Australia
| | - Jacqui M McRae
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, SA, Australia
| | - Richard Muhlack
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| | - Dimitra L Capone
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| | - Peter Godden
- The Australian Wine Research Institute, Glen Osmond, SA, Australia
| | - Kerry L Wilkinson
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| |
Collapse
|
14
|
Liu S, Kerr ED, Pegg CL, Schulz BL. Proteomics and glycoproteomics of beer and wine. Proteomics 2022; 22:e2100329. [PMID: 35716130 DOI: 10.1002/pmic.202100329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/29/2022] [Accepted: 06/14/2022] [Indexed: 12/14/2022]
Abstract
Beer and wine are fermented beverages that contain abundant proteins released from barley or grapes, and secreted from yeast. These proteins are associated with many quality attributes including turbidity, foamability, effervescence, flavour and colour. Many grape proteins and secreted yeast proteins are glycosylated, and barley proteins can be glycated under the high temperatures in the beer making process. The emergence of high-resolution mass spectrometry has allowed proteomic and glycoproteomic analyses of these complex mixtures of proteins towards understanding their role in determining beer and wine attributes. In this review, we summarise recent studies of proteomic and glycoproteomic analyses of beer and wine including their strategies for mass spectrometry (MS)-based identification, quantification and characterisation of the glyco/proteomes of fermented beverages to control product quality.
Collapse
Affiliation(s)
- Shulei Liu
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, Queensland, Australia
| | - Edward D Kerr
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, Queensland, Australia
| | - Cassandra L Pegg
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, Queensland, Australia
| | - Benjamin L Schulz
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, Queensland, Australia
| |
Collapse
|
15
|
Starmerella bacillaris Strains Used in Sequential Alcoholic Fermentation with Saccharomyces cerevisiae Improves Protein Stability in White Wines. FERMENTATION 2022. [DOI: 10.3390/fermentation8060252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Haze can appear in white wines as a result of the denaturation and subsequent aggregation of grape pathogenesis-related (PR) proteins. Yeast cell-wall polysaccharides, particularly mannoproteins, represent a promising strategy to reduce the incidence of this phenomenon. The aim of this study was to evaluate the effects of 13 Starmerella bacillaris strains, in sequential fermentation with Saccharomyces cerevisiae, on wine protein stability of three white wines (Sauvignon blanc, Pinot grigio, and Manzoni bianco). The resulting wines were characterized in terms of their chemical composition, content of PR proteins and polysaccharides, and heat stability. In addition, the mannoprotein fraction was purified from six wines, five produced with S. bacillaris and one with S. cerevisiae EC1118 used as control. Generally, wines produced with S. bacillaris strains were more heat-stable, despite generally containing higher amounts of PR proteins. The increased heat stability of Starmerella wines was attributed to the stabilizing effect resulting from their higher concentrations of both total polysaccharides and mannoprotein fractions. In particular, for the most heat unstable wine (Manzoni bianco), the low MW mannoprotein fraction resulted to be the most involved in wine stability. The ability to produce wines with different heat stability was demonstrated to be strain-dependent and was more evident in the most unstable wines. By reducing fining waste, the use of S. bacillaris as an enological starter can be proposed as a new tool to manage wine protein stability for a more sustainable winemaking.
Collapse
|
16
|
Study of protease activity from Aspergillus awamori INCQS2B.361U2/1 extracellular fraction and modification of culture medium composition to isolate a novel aspartic protease. Braz J Microbiol 2022; 53:1599-1611. [PMID: 35411453 PMCID: PMC9433587 DOI: 10.1007/s42770-022-00750-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Accepted: 04/01/2022] [Indexed: 11/02/2022] Open
Abstract
Aspergillus awamori was cultivated in a modified Breccia medium, and the extracellular fraction was obtained, which presented 260 ± 15 µg of protein/mg and specific protease activity of 3.87 ± 0.52 mM.min-1.mg of protein-1 using Nα-p-tosyl-L-arginine methyl ester hydrochloride (L-TAME) as substrate. This fraction showed major proteins about 104 and 44 kDa and maximal protease activity at pH 5.5, 6.5, and 9.0, suggesting that A. awamori secretes acidic, neutral, and alkaline proteases with expressive thermal stability, however, aspartic protease was the most important activity. When yeast extract was supplemented to a modified Breccia medium, A. awamori protein secretion and protease activity were maximal and the affinity chromatography on pepstatin-agarose was employed to isolate the aspartic protease activity, which was called ASPA, with approximately 75 kDa. ASPA maximal activity was obtained at pH 4.5 and 6.5, and 50 °C. Pepstatin inhibited about 80% of ASPA activity, with IC50 and Ki values of 0.154 and 0.072 μM, respectively. ASPA cleaved protein and peptides substrates with the highest activity against gelatin (95 U/mg) and good peptidase activity with KM 0.0589 mM and Vmax 1.909 mM.min-1.mg protein-1, using L-TAME as substrate. A. awamori extracellular fraction is a source of proteases with important activity, and the supplementation of modified Breccia medium increased the aspartic protease production. This enzyme presented different biochemical characteristics from the previously reported A. awamori aspartic proteases. Therefore, ASPA is an excellent candidate for biotechnological application due to its important activity and thermostability.
Collapse
|
17
|
Self RA, Harrison MD, Te'o VS, Van Sluyter S. Development of simple, scalable protease production from Botrytis cinerea. Appl Microbiol Biotechnol 2022; 106:2219-2233. [PMID: 35171338 PMCID: PMC8930891 DOI: 10.1007/s00253-022-11817-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/25/2022] [Accepted: 01/29/2022] [Indexed: 11/24/2022]
Abstract
Abstract Heat haze-forming proteins are stable during winemaking and are typically removed via adsorption to bentonite. Proteolytic degradation is an alternative method to prevent wine-haze and offers the opportunity to reduce the environmental impacts and labor cost of the process. Herein, we describe the development of a production system for Botrytis cinerea proteases for the enzymatic degradation of heat haze-forming proteins. The effect of culture medium on the secretion of glucan by B. cinerea was investigated and methods to inactivate B. cinerea laccase in liquid culture medium were assessed. Protease production by B. cinerea was scaled up from 50 mL in shake flasks to 1 L in bioreactors, resulting in an increase in protease yield from 0.30 to 3.04 g L−1. Glucan secretion by B. cinerea was minimal in culture medium containing lactose as a carbon source and either lactic or sulfuric acid for pH control. B. cinerea laccases were inactivated by reducing the pH of culture supernatant to 1.5 for 1 h. B. cinerea proteases were concentrated and partially purified using ammonium sulfate precipitation. SWATH-MS identified aspartic acid protease BcAP8 amongst the precipitated proteins. These results demonstrate a simple, affordable, and scalable process to produce proteases from B. cinerea as a replacement for bentonite in winemaking. Key points • Isolates of B. cinerea that produce proteases with potential for reducing wine heat-haze forming proteins were identified. • Media and fermentation optimization increased protease yield tenfold and reduced glucan secretion. • Low pH treatment inactivated laccases but not proteases. Graphical abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1007/s00253-022-11817-1.
Collapse
Affiliation(s)
- Rachel A Self
- Centre for Agriculture and the Bioeconomy, Queensland University of Technology, Brisbane, QLD, 4000, Australia. .,School of Biology and Environmental Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia.
| | - Mark D Harrison
- Centre for Agriculture and the Bioeconomy, Queensland University of Technology, Brisbane, QLD, 4000, Australia.,School of Biology and Environmental Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
| | - Valentino S Te'o
- School of Biology and Environmental Science, Queensland University of Technology, Brisbane, QLD, 4000, Australia
| | - Steve Van Sluyter
- Department of Biological Sciences, Macquarie University, Sydney, NSW, 2109, Australia
| |
Collapse
|
18
|
Silva-Barbieri D, Salazar FN, López F, Brossard N, Escalona N, Pérez-Correa JR. Advances in White Wine Protein Stabilization Technologies. Molecules 2022; 27:molecules27041251. [PMID: 35209041 PMCID: PMC8876787 DOI: 10.3390/molecules27041251] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/28/2022] [Accepted: 02/08/2022] [Indexed: 12/10/2022] Open
Abstract
The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization process can prevent haze by removing these unstable proteins. Traditionally, bentonite is used to remove these proteins; however, it is labor-intensive, generates wine losses, affects wine quality, and harms the environment. More efficient protein stabilization technologies should be based on a better understanding of the main factors and mechanisms underlying protein precipitation. This review focuses on recent developments regarding the instability and removal of white wine proteins, which could be helpful to design more economical and environmentally friendly protein stabilization methods that better preserve the products´ quality.
Collapse
Affiliation(s)
- Daniela Silva-Barbieri
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (D.S.-B.); (N.E.); (J.R.P.-C.)
| | - Fernando N. Salazar
- Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716, Valparaíso 2360100, Chile
- Correspondence: ; Tel.: +56-32-2274221
| | - Francisco López
- Departament d’Enginyeria Química, Facultat d’Enologia, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain;
| | - Natalia Brossard
- Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile;
| | - Néstor Escalona
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (D.S.-B.); (N.E.); (J.R.P.-C.)
- Millenium Nuclei on Catalytic Processes towards Sustainable Chemistry (CSC), Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile
| | - José R. Pérez-Correa
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (D.S.-B.); (N.E.); (J.R.P.-C.)
| |
Collapse
|
19
|
Albuquerque W, Seidel L, Zorn H, Will F, Gand M. Haze Formation and the Challenges for Peptidases in Wine Protein Fining. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14402-14414. [PMID: 34823353 DOI: 10.1021/acs.jafc.1c05427] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
To meet consumer expectations, white wines must be clear and stable against haze formation. Temperature variations during transport and storage may induce protein aggregation, mainly caused by thaumatin like-proteins (TLPs) and chitinases (CHIs), which thus need to be fined before bottling of the wine. Currently, bentonite clay is employed to inhibit or minimize haze formation in wines. Alternatively, peptidases have emerged as an option for the removal of these thermolabile proteins, although their efficacy under winemaking conditions has not yet been fully demonstrated. The simultaneous understanding of the chemistry behind the cleavage of haze proteins and the haze formation may orchestrate alternative methods of technological and economic importance in winemaking. Therefore, we provide an overview of wine fining by peptidases, and new perspectives are developed to reopen discussions on the aforementioned challenges.
Collapse
Affiliation(s)
- Wendell Albuquerque
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Leif Seidel
- Department of Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Frank Will
- Department of Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany
| | - Martin Gand
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| |
Collapse
|
20
|
Saracino F, Brinco J, Gago D, Gomes da Silva M, Boavida Ferreira R, Ricardo-da-Silva J, Chagas R, Ferreira LM. DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction. Molecules 2021; 26:6188. [PMID: 34684769 PMCID: PMC8539232 DOI: 10.3390/molecules26206188] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 09/29/2021] [Accepted: 10/11/2021] [Indexed: 11/29/2022] Open
Abstract
Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization.
Collapse
Affiliation(s)
- Francesco Saracino
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - João Brinco
- CENSE—Center for Environmental and Sustainability Research, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal;
| | - Diana Gago
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
| | - Marco Gomes da Silva
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
| | - Ricardo Boavida Ferreira
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - Jorge Ricardo-da-Silva
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - Ricardo Chagas
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
- Food4Sustainability—Associação Para a Inovação no Alimento Sustentável, Centro Empresarial de Idanha-a-Nova, Zona Industrial, 6060-182 Idanha-a-Nova, Portugal
| | - Luísa Maria Ferreira
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
| |
Collapse
|
21
|
Zhang J, Plowman JE, Tian B, Clerens S, On SLW. The influence of growth conditions on MALDI-TOF MS spectra of winemaking yeast: implications for industry applications. J Microbiol Methods 2021; 188:106280. [PMID: 34274408 DOI: 10.1016/j.mimet.2021.106280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/06/2021] [Accepted: 07/12/2021] [Indexed: 10/20/2022]
Abstract
Previous studies have shown MALDI-TOF MS to be a powerful tool in wine yeast identification and potential prediction of application. However, it is also established that substrate composition influences protein expression, but the degree to which this may affect MALDI-TOF spectra (and analytical results thereof) has not been fully explored. To further inform assay optimisation, the influence on MALDI-TOF spectra was determined using eight Saccharomyces strains of diverse origins cultivated on grape juices from Pinot Noir and Chardonnay varieties, synthetic grape juice, and laboratory-grade artificial culture media (YPD broth and agar). Our results demonstrated significant influences of culture media on strain MALDI-TOF spectra. Yeast culture on YPD agar is recommended for taxonomic studies, with YPD broth culture of S. cerevisiae offering improved intra-subspecific differentiation Furthermore, our data supported a correlation between MALDI spectra and the potential industrial application of individual yeast strains.
Collapse
Affiliation(s)
- Junwen Zhang
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 85054, Lincoln, New Zealand
| | | | - Bin Tian
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 85054, Lincoln, New Zealand
| | - Stefan Clerens
- AgResearch Ltd, Lincoln Research Centre, Lincoln, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Stephen L W On
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 85054, Lincoln, New Zealand.
| |
Collapse
|
22
|
High-power ultrasound on the protein stability of white wines: Preliminary study of amplitude and sonication time. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111602] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
23
|
Albuquerque W, Ghezellou P, Li B, Spengler B, Will F, Zorn H, Gand M. Identification of intact peptides by top-down peptidomics reveals cleavage spots in thermolabile wine proteins. Food Chem 2021; 363:130437. [PMID: 34214891 DOI: 10.1016/j.foodchem.2021.130437] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 06/17/2021] [Accepted: 06/19/2021] [Indexed: 11/25/2022]
Abstract
Prevention of haze formation in wines is challenging for winemakers. Thermolabile proteins in wines, notably thaumatin-like proteins (TLPs) and chitinases (CHIs), undergo structural changes under varying physicochemical conditions, resulting in protein aggregation and visible haze in bottled products. Peptidases are an alternative fining method, although an effective proteolysis under typical winemaking conditions (acidic pH and low temperature) is difficult to achieve. In this study, tryptic peptides from TLPs and CHIs were identified by MS-based peptidomics (top-down proteomics) after exposure of scissile bonds on the protein surface. As proposed by the theory of limited proteolysis, protein conformational changes following temperature and pH variations allowed the detection of enzyme-accessible regions. Protein structure visualization and molecular dynamics simulations were used to highlight cleavage spots and provide the scientific basis for haze formation mechanisms. The described method offers a tool to the search for ideal enzymes to prevent wine haze.
Collapse
Affiliation(s)
- Wendell Albuquerque
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Parviz Ghezellou
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Binglin Li
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany; College of Food Science and Engineering, Northwest University, Tai Bai Bei Lu 229, 710000 Shaanxi, China
| | - Bernhard Spengler
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Frank Will
- Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany; Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Martin Gand
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany.
| |
Collapse
|
24
|
Espejo F. Role of commercial enzymes in wine production: a critical review of recent research. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:9-21. [PMID: 33505047 PMCID: PMC7813895 DOI: 10.1007/s13197-020-04489-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/02/2020] [Accepted: 04/24/2020] [Indexed: 10/24/2022]
Abstract
Purified enzymes of microbial origin are applied in the beverage industry since decades because of their ability to enhance products and processes with minimal side effects and low costs. Commercial enzymes are widely used during different wine making steps providing a broad range of effects, such as to maximise juice yield, improve aroma compounds, flavour enhancement, colour extraction in red wines, and contribute in the removal of dissolved unwanted colloidal particles and pectin substances during wine stabilization and filtration. This review presents a study of recent advances in the application of commercial enzymes in the wine making of red, white and sweet wines that have been made in essentially the last 13 years (2005-2018). Literature has been critically analysed to discover general rules about previous research. Special attention is paid to the safety of enzyme application due to allergic issues. Future research efforts should be concentrated on application of immobilizated enzymes and the use of microorganisms with potential enzymatic side activities during wine production.
Collapse
Affiliation(s)
- Francisco Espejo
- Department of Quality, Navisa Industrial Vinícola Española S.A., Avda. José Padillo s/n, 14550 Montilla, Córdoba Spain
| |
Collapse
|
25
|
Vernhet A, Meistermann E, Cottereau P, Charrier F, Chemardin P, Poncet-Legrand C. Wine Thermosensitive Proteins Adsorb First and Better on Bentonite during Fining: Practical Implications and Proposition of Alternative Heat Tests. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13450-13458. [PMID: 32142274 DOI: 10.1021/acs.jafc.0c00094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Bentonite fining is the most popular treatment used to remove proteins in white and rosé wines. The usual heat test used to adjust the bentonite dose consists of heating the wine during 30 min at 80 °C. At this temperature, all of the proteins are unfolded, and this can lead to an overestimation of the dose. We have shown that proteins adsorb on bentonite in a specific order and, more importantly, that the proteins responsible for haze formation adsorb first. Fluorescence spectroscopy showed that this is due to the structural properties of proteins, which can be classified as hard and soft proteins. Alternative heat tests were performed at a lower temperature (40 °C) and showed a better correlation with accelerated aging. These tests were also less dependent upon the wine pH.
Collapse
Affiliation(s)
- Aude Vernhet
- Sciences pour l'Œnologie (SPO), Institut National de Recherche en Agriculture, Alimentation et Environnement (INRAE), Université de Montpellier, Montpellier SupAgro, 34060 Montpellier, France
| | - Eric Meistermann
- Institut Français de la Vigne et du Vin, 30240 Le Grau-du-Roi, France
| | | | - Frederic Charrier
- Institut Français de la Vigne et du Vin, 30240 Le Grau-du-Roi, France
| | - Patrick Chemardin
- Sciences pour l'Œnologie (SPO), Institut National de Recherche en Agriculture, Alimentation et Environnement (INRAE), Université de Montpellier, Montpellier SupAgro, 34060 Montpellier, France
| | - Céline Poncet-Legrand
- Sciences pour l'Œnologie (SPO), Institut National de Recherche en Agriculture, Alimentation et Environnement (INRAE), Université de Montpellier, Montpellier SupAgro, 34060 Montpellier, France
| |
Collapse
|
26
|
Lukić I, Horvat I. Moment of Bentonite Addition, Co-Addition of Tannins, and Bentonite Type Affect the Differential Affinity of Pathogenesis-Related Grape Proteins towards Bentonite during Fermentation. Foods 2020; 9:foods9111534. [PMID: 33113803 PMCID: PMC7693156 DOI: 10.3390/foods9111534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 10/19/2020] [Accepted: 10/23/2020] [Indexed: 11/21/2022] Open
Abstract
To test the effect of the moment of bentonite addition, co-addition of tannins, and bentonite type on the differential affinity of pathogenesis-related (PR) proteins towards bentonite during grape must fermentation, three separate experiments were set up. PR proteins in the obtained wines were analyzed by reverse phase and size exclusion high-performance liquid chromatography (HPLC). The most significant reduction of bentonite dose and PR protein concentration was achieved by applying bentonite in the last third of fermentation. Particular thaumatin-like proteins (TLP) and proteins with lower molecular mass in general were more affected than others, while TLPs were more affected than chitinases. Exogenous enological tannins interacted with particular PR proteins, mostly TLPs, and lowered the total bentonite dose required. The combined application of tannins and bentonite in fermentation removed more PR proteins than bentonite alone, but did not achieve a synergistic effect in reducing the bentonite dose. Various bentonite types, including two Na-activated bentonites, an activated Na bentonite with specifically adsorbed silica, and an active Na-Ca bentonite, exhibited differential affinity towards different PR proteins. The results obtained could be used in developing wine fining protocols which combine treatments with complementary affinity for adsorption and removal of PR proteins, and in this way achieve greater efficiency of bentonite fining by reducing its total dose, which is of significant interest to the wine industry.
Collapse
Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, HR-10000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-52-408-327
| | - Ivana Horvat
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia;
| |
Collapse
|
27
|
Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides. Foods 2020; 9:foods9101407. [PMID: 33022982 PMCID: PMC7601295 DOI: 10.3390/foods9101407] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Revised: 09/24/2020] [Accepted: 09/29/2020] [Indexed: 11/16/2022] Open
Abstract
Nowadays commercial preparations of yeast polysaccharides (PSs), in particular mannoproteins, are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed different processes for the isolation and purification of PSs from the cell wall of Saccharomyces cerevisiae. This yeast releases limited amounts of mannoproteins in the growth medium, thus making their direct isolation from the culture broth not economically feasible. On the contrary, Schizosaccharomyces japonicus, a non-Saccharomyces yeast isolated from wine, releases significant amounts of PSs during the alcoholic fermentation. In the present work, PSs released by Sch. japonicus were recovered from the growth medium by ultrafiltration and their impact on the wine colloidal stability was evaluated. Interestingly, these PSs contribute positively to the wine protein stability. The visible haziness of the heat-treated wine decreases as the concentration of added PSs increases. SDS-PAGE Gel electrophoresis results of the haze and of the supernatant after the heat stability test are consistent with the turbidity measurements. Moreover, particle size distributions of the heat-treated wines, as obtained by Dynamic Light Scattering (DLS), show a reduction in the average dimension of the protein aggregates as the concentration of added PSs increases.
Collapse
|
28
|
Romanini E, McRae JM, Bilogrevic E, Colangelo D, Gabrielli M, Lambri M. Use of grape seeds to reduce haze formation in white wines. Food Chem 2020; 341:128250. [PMID: 33035860 DOI: 10.1016/j.foodchem.2020.128250] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 09/25/2020] [Accepted: 09/26/2020] [Indexed: 10/23/2022]
Abstract
Grape pathogenesis-related (PR) proteins in white wine can induce haze and hinder the sale of the product. Bentonite is used to remove proteins and "heat-stabilise" wine however it is non-selective and can reduce wine quality. Grape seed powder (GSP) has previously been shown to remove PR proteins and reduce haze formation on a lab scale, however the effect on wine sensory properties was unknown and crucial to the evaluation of GSP as a bentonite alternative. Semillon (SEM) and Sauvignon Blanc (SAB) juices (20L in triplicate) were treated with GSP at two doses, Low (7.5 g/L) and High (15 g/L), prior to fermentation. GSP treatment reduced the concentration of wine PR proteins by up to 57% and 37% for SEM and SAB, respectively, and reduced the amount of haze formed in a heat test by up to 75% and 80%, respectively. Sensory analysis conducted by a trained panel showed that for both wine types the high GSP treatments were rated deeper in colour and higher in bitterness than the bentonite controls, with the low GSP treatment having a similar but less pronounced effect on these attributes. The GSP-treated SAB wine showed greater tropical fruit aroma, and pungency, compared to the bentonite control. Use of GSP can reduce the amount of bentonite needed to stabilize wines and may provide a sustainable and effective alternative to bentonite, notably for textural white wine styles.
Collapse
Affiliation(s)
- Elia Romanini
- Università Cattolica del Sacro Cuore, Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Via Emilia Parmense 84, 29122 Piacenza, Italy; The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide), PO Box 197, Glen Osmond, SA 5064, Australia.
| | - Jacqui M McRae
- School of Chemical Engineering, The University of Adelaide, Adelaide, SA 5005, Australia
| | - Eleanor Bilogrevic
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide), PO Box 197, Glen Osmond, SA 5064, Australia
| | - Donato Colangelo
- Università Cattolica del Sacro Cuore, Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Mario Gabrielli
- Università Cattolica del Sacro Cuore, Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Milena Lambri
- Università Cattolica del Sacro Cuore, Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Via Emilia Parmense 84, 29122 Piacenza, Italy
| |
Collapse
|
29
|
Vicente J, Ruiz J, Belda I, Benito-Vázquez I, Marquina D, Calderón F, Santos A, Benito S. The Genus Metschnikowia in Enology. Microorganisms 2020; 8:microorganisms8071038. [PMID: 32668690 PMCID: PMC7409183 DOI: 10.3390/microorganisms8071038] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 06/30/2020] [Accepted: 07/04/2020] [Indexed: 01/09/2023] Open
Abstract
Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomycescerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Metschnikowia is one of the most investigated genera due to its widespread occurrence and its impact in winemaking, and it has been found in grapevine phyllospheres, fruit flies, grapes, and wine fermentations as being part of the resident microbiota of wineries and wine-making equipment. The versatility that allows some Metschnikowia species to be used for winemaking relies on an ability to grow in combination with other yeast species, such as S. cerevisiae, during the first stages of wine fermentation, thereby modulating the synthesis of secondary metabolites during fermentation in order to improve the sensory profile of the wine. Metschnikowia exerts a moderate fermentation power, some interesting enzymatic activities involving aromatic and color precursors, and potential antimicrobial activity against spoilage yeasts and fungi, resulting in this yeast being considered an interesting tool for use in the improvement of wine quality. The abovementioned properties have mostly been determined from studies on Metschnikowia pulcherrima wine strains. However, M. fructicola and M. viticola have also recently been studied for winemaking purposes.
Collapse
Affiliation(s)
- Javier Vicente
- Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; (J.V.); (J.R.); (I.B.); (I.B.-V.); (D.M.); (A.S.)
| | - Javier Ruiz
- Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; (J.V.); (J.R.); (I.B.); (I.B.-V.); (D.M.); (A.S.)
| | - Ignacio Belda
- Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; (J.V.); (J.R.); (I.B.); (I.B.-V.); (D.M.); (A.S.)
| | - Iván Benito-Vázquez
- Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; (J.V.); (J.R.); (I.B.); (I.B.-V.); (D.M.); (A.S.)
| | - Domingo Marquina
- Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; (J.V.); (J.R.); (I.B.); (I.B.-V.); (D.M.); (A.S.)
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
| | - Antonio Santos
- Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; (J.V.); (J.R.); (I.B.); (I.B.-V.); (D.M.); (A.S.)
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
- Correspondence: ; Tel.: +34-913363984
| |
Collapse
|
30
|
Song P, Cheng L, Tian K, Zhang M, Mchunu NP, Niu D, Singh S, Prior B, Wang ZX. Biochemical characterization of two new Aspergillus niger aspartic proteases. 3 Biotech 2020; 10:303. [PMID: 32566441 DOI: 10.1007/s13205-020-02292-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Accepted: 06/07/2020] [Indexed: 01/19/2023] Open
Abstract
Two new aspartic proteases, PepAb and PepAc (encoded by pepAb and pepAc), were heterologously expressed and biochemically characterized from Aspergillus niger F0215. They possessed a typical structure of pepsin-type aspartic protease with the conserved active residues D (84, 115), Y (131, 168) and D (281, 326), while their identity in amino acid sequences was only 19.0%. PepAb had maximum activity at pH 2.5 and 50 °C and PepAc at 3.0 and 50 °C. The specific activities of PepAb and PepAc toward casein were 1368.1 and 2081.4 U/mg, respectively. Their activities were significantly promoted by Cu2+ and Mn2+ and completely inhibited by pepstatin. PepAb exhibited higher catalytic efficiency (k cat/K m) toward soy protein isolates than casein, while PepAc showed higher catalytic efficiency toward casein. The hydrolysis capacities of PepAb and PepAc on soy protein isolates were slightly lower than that of previously identified A. niger aspartic protease, PepA (aspergillopepsin I), while the resultant peptide profiles were remarkably different for all three proteases.
Collapse
Affiliation(s)
- Peng Song
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457 China
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Lei Cheng
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457 China
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Kangming Tian
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Meng Zhang
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Nokuthula Peace Mchunu
- Agricultural Research Council, Biotechnology Platform, Private Bag X5, Onderstepoort, 0110 South Africa
| | - Dandan Niu
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Suren Singh
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, P. O. Box 1334, Durban, 4001 South Africa
| | - Bernard Prior
- Department of Microbiology, University of Stellenbosch, Private Bag X1, Matieland, 7602 South Africa
| | - Zheng-Xiang Wang
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| |
Collapse
|
31
|
Bañuelos MA, Loira I, Guamis B, Escott C, Del Fresno JM, Codina-Torrella I, Quevedo JM, Gervilla R, Chavarría JMR, de Lamo S, Ferrer-Gallego R, Álvarez R, González C, Suárez-Lepe JA, Morata A. White wine processing by UHPH without SO 2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality. Food Chem 2020; 332:127417. [PMID: 32629332 DOI: 10.1016/j.foodchem.2020.127417] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 06/22/2020] [Accepted: 06/22/2020] [Indexed: 12/15/2022]
Abstract
The use of UHPH sterilization in the absence of SO2 has been used to eliminate wild microorganisms and inactivate oxidative enzymes. A white must of the Muscat of Alexandria grape variety was continuously processed by UHPH at 300 MPa (inlet temperature: 23-25 °C). The initial microbial load of the settled must was 4-log CFU/mL for both yeast and moulds, and slightly lower for bacteria. After UHPH processing, no microorganisms were detected in 1 mL. UHPH musts remain without fermentative activity for more than 60 days. Concentrations of the thermal markers indicated the absence of thermal damage in the UHPH-treated musts, since 5-hydroxymethylfurfural was not detected. In addition, the must treated by UHPH keeps terpene concentrations similar to those of the untreated controls. A strong inactivation of the oxidative enzymes was observed, with no browning at room temperature for more than 3 days. The antioxidant value of the UHPH-treated must was 156% higher than the control.
Collapse
Affiliation(s)
- Mª Antonia Bañuelos
- Dept. Biotecnología-Biología Vegetal, ETSIAAB, Universidad Politécnica de Madrid, Spain
| | - Iris Loira
- enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Buenaventura Guamis
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Carlos Escott
- enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Juan Manuel Del Fresno
- enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Idoia Codina-Torrella
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Joan Miquel Quevedo
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, c/ de l'Hospital S/N, 08193 Bellaterra, Barcelona, Spain
| | - Ramon Gervilla
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, c/ de l'Hospital S/N, 08193 Bellaterra, Barcelona, Spain
| | | | - Sergi de Lamo
- VITEC, Centro Tecnológico del Vino, 43730 Falset, Tarragona, Spain
| | | | - Rocío Álvarez
- Dept. Biotecnología-Biología Vegetal, ETSIAAB, Universidad Politécnica de Madrid, Spain
| | - Carmen González
- enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - José Antonio Suárez-Lepe
- enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Antonio Morata
- enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| |
Collapse
|
32
|
White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview. BEVERAGES 2020. [DOI: 10.3390/beverages6010019] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to remove the unstable proteins. The heat test is the most used, with good correlation with the natural proteins’ precipitations and because high temperatures are the main protein instability factor after wine bottling. Many products and technological solutions have been studied in recent years; however, sodium bentonite is still the most efficient and used treatment to remove unstable proteins from white wines. This overview resumes and discusses the different aspects involved in wine protein instability, from the wine protein instability mechanisms, the protein stability tests used, and technological alternatives available to stabilise wines with protein instability problems.
Collapse
|
33
|
Ottone C, Romero O, Aburto C, Illanes A, Wilson L. Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes. Compr Rev Food Sci Food Saf 2020; 19:595-621. [PMID: 33325181 DOI: 10.1111/1541-4337.12538] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 12/02/2019] [Accepted: 12/17/2019] [Indexed: 12/18/2022]
Abstract
Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.
Collapse
Affiliation(s)
- Carminna Ottone
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Oscar Romero
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Carla Aburto
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Andrés Illanes
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Lorena Wilson
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| |
Collapse
|
34
|
Romanini E, McRae JM, Colangelo D, Lambri M. First trials to assess the feasibility of grape seed powder (GSP) as a novel and sustainable bentonite alternative. Food Chem 2020; 305:125484. [DOI: 10.1016/j.foodchem.2019.125484] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 09/03/2019] [Accepted: 09/04/2019] [Indexed: 10/26/2022]
|
35
|
Mierczynska-Vasilev A, Qi G, Smith P, Bindon K, Vasilev K. Regeneration of Magnetic Nanoparticles Used in the Removal of Pathogenesis-Related Proteins from White Wines. Foods 2019; 9:foods9010001. [PMID: 31861250 PMCID: PMC7022247 DOI: 10.3390/foods9010001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 12/09/2019] [Accepted: 12/13/2019] [Indexed: 12/21/2022] Open
Abstract
Protein haze remains a serious problem for the wine industry and requires costly bentonite treatment, leading to significant wine volume loss. Recently developed magnetic separation technology that allows a fast and efficient separation of haze proteins from wine shows promise for the development of an alternative method for white wine fining. The key purpose of this study was to understand the potential of the nanoparticles to be reused in multiple fining and regeneration cycles. Bare and acrylic-acid-based plasma polymer coated magnetic nanoparticles were cleaned with water, 10% SDS/water and acetone/water solution after each adsorption cycle to investigate their restored efficiency in removing pathogenesis-related proteins from three unfined white wines. The concentrations of metals, acids and phenolics were monitored to determine changes in the concentration of these essential wine constituents. The regeneration study verified that the acrylic acid plasma-coated magnetic nanoparticles, which underwent ten successive adsorption-desorption processes, still retained close to the original removal capacity for haze proteins from wines when 10% SDS solution and water were used for surface regeneration. In addition, the concentrations of organic acids and wine phenolic content remained almost unchanged, which are important indicators for the retention of the original wine composition.
Collapse
Affiliation(s)
- Agnieszka Mierczynska-Vasilev
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove Cnr Paratoo Road, PO Box 197, Urrbrae (Adelaide) SA 5064, Australia; (G.Q.); (P.S.); (K.B.)
- Future Industries Institute, University of South Australia, Mawson Lakes Campus, Mawson Lakes 5095, Australia;
- Correspondence: ; Tel.: +61-0883-136-640
| | - Geridi Qi
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove Cnr Paratoo Road, PO Box 197, Urrbrae (Adelaide) SA 5064, Australia; (G.Q.); (P.S.); (K.B.)
- School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond SA 5064, Australia
| | - Paul Smith
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove Cnr Paratoo Road, PO Box 197, Urrbrae (Adelaide) SA 5064, Australia; (G.Q.); (P.S.); (K.B.)
- Wine Australia, Industry House, National Wine Centre, Cnr Botanic & Hackney Roads, PO Box 2733, Adelaide SA 5000, Australia
| | - Keren Bindon
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove Cnr Paratoo Road, PO Box 197, Urrbrae (Adelaide) SA 5064, Australia; (G.Q.); (P.S.); (K.B.)
| | - Krasimir Vasilev
- Future Industries Institute, University of South Australia, Mawson Lakes Campus, Mawson Lakes 5095, Australia;
- School of Engineering, University of South Australia, Mawson Lakes Campus, Mawson Lakes 5095, Australia
| |
Collapse
|
36
|
Verma P, Shah N, Mahajani S. Effect of sodium hydrosulphite treatment on the quality of non-centrifugal sugar: Jaggery. Food Chem 2019; 299:125043. [DOI: 10.1016/j.foodchem.2019.125043] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 06/14/2019] [Accepted: 06/17/2019] [Indexed: 10/26/2022]
|
37
|
The expression, secretion and activity of the aspartic protease MpAPr1 in Metschnikowia pulcherrima IWBT Y1123. J Ind Microbiol Biotechnol 2019; 46:1733-1743. [PMID: 31420798 DOI: 10.1007/s10295-019-02227-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Accepted: 08/07/2019] [Indexed: 12/14/2022]
Abstract
Protease-secreting yeasts have broad biotechnological potential for application to various industrial processes, including winemaking. However, this activity is influenced by the yeast response to environmental factors such as nitrogen and protein sources, as are found in grape juice. In this study, the wine-relevant yeast Metschnikowia pulcherrima IWBT Y1123, with known protease-secreting ability, was subjected to different nitrogen-containing compounds to monitor their impact on protease secretion and activity. Protease activity increased above basal levels for haemoglobin-containing treatments, indicating an inductive influence of proteins. On the other hand, treatments containing both haemoglobin and assimilable nitrogen sources led to a delayed increase in protease activity and protein degradation, suggesting a nitrogen catabolite repression mechanism at work. Protease activity and expression were furthermore evaluated in grape juice, which revealed increased expression and activity levels over time as promising results for further investigations into the impact of this yeast on wine properties.
Collapse
|
38
|
Snyman C, Theron LW, Divol B. Understanding the regulation of extracellular protease gene expression in fungi: a key step towards their biotechnological applications. Appl Microbiol Biotechnol 2019; 103:5517-5532. [PMID: 31129742 DOI: 10.1007/s00253-019-09902-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 05/07/2019] [Accepted: 05/07/2019] [Indexed: 12/20/2022]
Abstract
The secretion of proteases by certain species of yeast and filamentous fungi is of importance not only for their biological function and survival, but also for their biotechnological application to various processes in the food, beverage, and bioprocessing industries. A key step towards understanding the role that these organisms play in their environment, and how their protease-secreting ability may be optimally utilised through industrial applications, involves an evaluation of those factors which influence protease production. The objective of this review is to provide an overview of the findings from investigations directed at elucidating the regulatory mechanisms underlying extracellular protease secretion in yeast and filamentous fungi, and the environmental stimuli that elicit these responses. The influence of nitrogen-, carbon-, and sulphur-containing compounds, as well as proteins, temperature, and pH, on extracellular protease regulation, which is frequently exerted at the transcriptional level, is discussed in particular depth. Protease-secreting organisms of biotechnological interest are also presented in this context, in an effort to explore the areas of industrial significance that could possibly benefit from such knowledge. In this way, the establishment of a platform of existing knowledge regarding fungal protease regulation is attempted, with the particular goal of aiding in the practical application of these organisms to processes that require secretion of this enzyme.
Collapse
Affiliation(s)
- C Snyman
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Private Bag X1, Matieland, 7602, South Africa
| | - L W Theron
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Private Bag X1, Matieland, 7602, South Africa
| | - B Divol
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Private Bag X1, Matieland, 7602, South Africa.
| |
Collapse
|
39
|
Guo Y, Tu T, Yuan P, Wang Y, Ren Y, Yao B, Luo H. High-level expression and characterization of a novel aspartic protease from Talaromyces leycettanus JCM12802 and its potential application in juice clarification. Food Chem 2019; 281:197-203. [DOI: 10.1016/j.foodchem.2018.12.096] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 12/19/2018] [Accepted: 12/19/2018] [Indexed: 01/19/2023]
|
40
|
Mierczynska-Vasilev A, Mierczynski P, Maniukiewicz W, Visalakshan RM, Vasilev K, Smith PA. Magnetic separation technology: Functional group efficiency in the removal of haze-forming proteins from wines. Food Chem 2019; 275:154-160. [DOI: 10.1016/j.foodchem.2018.09.046] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 07/26/2018] [Accepted: 09/08/2018] [Indexed: 11/25/2022]
|
41
|
Ducruet J, Cahuzac R, Silvestri AC, Roeslé J, Bach B, Cléroux M, Koestel C, Laurenzini F, Roesti J. Développement de nouvelles applications pour l'utilisation de protéases en œnologie. BIO WEB OF CONFERENCES 2019. [DOI: 10.1051/bioconf/20191202019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Depuis les années 70, les préparations enzymatiques sont des auxiliaires technologiques d'origine biologique de plus en plus appréciées pour l'aide qu'elles apportent dans les différentes étapes de la vinification (Débourbage, pressurage, macération, filtration et stabilisation microbiologique). Les activités utilisables en œnologie sont décrites par le règlement européen 1493/1999 et les résolutions œnologiques 11–18/2004 de l'OIV. A ce jour, les protéases ne font pas partie des activités enzymatiques autorisées car jugées inefficaces dans le milieu hostile qu'est le vin. Plus récemment, il a été démontré que l'utilisation d'une aspergillopepsines couplée de la flash pasteurisation permettait l'hydrolyse complète des protéines thermo-instables des vins blancs à l'échelle pilote et industrielle. L'objectif de ce travail est d'explorer de nouvelles applications œnologiques à l'utilisation de protéases. Pour cela, 4 protéases industrielles ont été testées sur l'amélioration de la filtrabilité des vins et l'élevage sur lies d'un vin rouge et un vin blanc. Ce travail a permis de mettre en évidence que l'utilisation de protéase pouvait améliorer sensiblement la filtrabilité des vins. L'amélioration observée est plus importante avec un test de filtrabilité (Vmax sur membrane 0.45 μm) qu'en filtration tangentielle (membrane céramique 0.2 μm). Enfin, en l'absence de flash pasteurisation les protéases ne semblent pas avoir d'effet sur la filtrabilité ou l'élevage sur lies des vins. Mots clés : Enzyme, Protéase, filtrabilité, filtration tangentielle, vin.
Collapse
|
42
|
|
43
|
Abstract
Proteases represent one of the three largest groups of industrial enzymes and account for about 60% of the total global enzymes sale. According to the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology, proteases are classified in enzymes of class 3, the hydrolases, and the subclass 3.4, the peptide hydrolases or peptidase. Proteases are generally grouped into two main classes based on their site of action, that is, exopeptidases and endopeptidases. Protease has also been grouped into four classes based on their catalytic action: aspartic, cysteine, metallo, and serine proteases. However, lately, three new systems have been defined: the threonine-based proteasome system, the glutamate-glutamine system of eqolisin, and the serine-glutamate-aspartate system of sedolisin. Aspartic proteases (EC 3.4.23) are peptidases that display various activities and specificities. It has two aspartic acid residues (Asp32 and Asp215) within their active site which are useful for their catalytic activity. Most of the aspartic proteases display best enzyme activity at low pH (pH 3 to 4) and have isoelectric points in the pH range of 3 to 4.5. They are inhibited by pepstatin. The failure of the plant and animal proteases to meet the present global enzyme demand has directed to an increasing interest in microbial proteases. Microbial proteases are preferred over plant protease because they have most of the characteristics required for their biotechnological applications. Aspartic proteases are found in molds and yeasts but rarely in bacteria. Aspartic protease enzymes from microbial sources are mainly categorized into two groups: (i) the pepsin-like enzymes produced byAspergillus,Penicillium,Rhizopus, andNeurosporaand (ii) the rennin-like enzymes produced byEndothiaandMucorspp., such asMucor miehei,M. pusillus, andEndothia parasitica. Aspartic proteases of microbial origin have a wide range of application in food and beverage industries. These include as milk-clotting enzyme for cheese manufacturing, degradation of protein turbidity complex in fruit juices and alcoholic liquors, and modifying wheat gluten in bread by proteolysis.
Collapse
|
44
|
Theron LW, Bely M, Divol B. Monitoring the impact of an aspartic protease (MpAPr1) on grape proteins and wine properties. Appl Microbiol Biotechnol 2018; 102:5173-5183. [DOI: 10.1007/s00253-018-8980-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 03/29/2018] [Accepted: 04/02/2018] [Indexed: 01/17/2023]
|
45
|
Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine. BEVERAGES 2018. [DOI: 10.3390/beverages4020027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
46
|
Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyols. Food Chem 2018; 240:751-758. [DOI: 10.1016/j.foodchem.2017.07.163] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 07/29/2017] [Accepted: 07/31/2017] [Indexed: 11/16/2022]
|
47
|
Chitosan/clay nanocomposite films as supports for enzyme immobilization: An innovative green approach for winemaking applications. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.005] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
48
|
A novel technology for the rapid, selective, magnetic removal of pathogenesis-related proteins from wines. Food Chem 2017; 232:508-514. [DOI: 10.1016/j.foodchem.2017.04.050] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 03/24/2017] [Accepted: 04/07/2017] [Indexed: 11/16/2022]
|
49
|
Theron LW, Bely M, Divol B. Characterisation of the enzymatic properties of MpAPr1, an aspartic protease secreted by the wine yeast Metschnikowia pulcherrima. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3584-3593. [PMID: 28098337 DOI: 10.1002/jsfa.8217] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2016] [Revised: 12/01/2016] [Accepted: 01/12/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND MpAPr1, encoding an acid protease from the wine yeast Metschnikowia pulcherrima IWBT Y1123, was previously isolated and shown to display potential activity against casein and grape proteins. However, its characterisation remained partial. RESULTS MpAPr1 was cloned into the pGAPZαA vector and transformed into Komagataella pastoris X33 for heterologous expression. After verification of activity, the enzyme properties were characterised. Protease activity within the concentrated supernatant was retained over a pH range of 3.0 to 5.0 and between 10 °C and 50 °C. Optimal conditions for protease activity were found at 40 °C and pH 4.5. Activity was mostly unaffected by the presence of metal ions with the exception of Cu2+ and Ni2+ . Furthermore, proteolytic activity was retained in the presence of sugar and ethanol. pH and temperature conditions for MpAPr1 expression in K. pastoris were optimised. Purification was achieved by means of cation exchange chromatography and kinetic parameters (Km and Vmax ) were determined. MpAPr1 activity against grape proteins was confirmed, but the extent of the degradation was dependent on the nature of these proteins and the environmental conditions. CONCLUSION Overall, the results suggest that MpAPr1 could be applied in food biotechnology processes such as winemaking. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Louwrens Wiid Theron
- Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, South Africa
- Université de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, Villenave d'Ornon, France
| | - Marina Bely
- Université de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, Villenave d'Ornon, France
| | - Benoit Divol
- Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, South Africa
| |
Collapse
|
50
|
Chagas R, Lourenço AM, Monteiro S, Ferreira RB, Ferreira LM. Is caffeic acid, as the major metabolite present in Moscatel wine protein haze hydrolysate, involved in protein haze formation? Food Res Int 2017; 98:103-109. [PMID: 28610727 DOI: 10.1016/j.foodres.2016.09.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2016] [Revised: 09/02/2016] [Accepted: 09/03/2016] [Indexed: 10/21/2022]
Abstract
This work was conducted to identify the major low molecular weight compounds present in the wine precipitate and to assess their potential contribution to wine protein haze formation. The heat-induced protein precipitate from a white Moscatel of Alexandria wine was subjected to alkaline hydrolysis. The major compound present was found to be caffeic acid among other minor, unidentified compounds. Caffeic acid was identified by both UV-vis and 1H NMR spectra. The concentration of caffeic acid in the original wine sample was 1.1mg/L, as quantified by HPLC following SPE. Heat stability tests were performed using two different concentrations of caffeic acid and its ester caftaric acid in model wine solution added of isolated wine protein. No correlation was found between caffeic or caftaric acid concentration and haze forming potential in wine model solution. This work shows that caffeic acid is present in considerable amounts in Moscatel wine protein haze, but does not seem to trigger or participate in the protein aggregation mechanism upon heating.
Collapse
Affiliation(s)
- Ricardo Chagas
- LAQV, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, Portugal; LEAF, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal.
| | - Ana Maria Lourenço
- LAQV, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, Portugal
| | - Sara Monteiro
- LEAF, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal
| | | | - Luísa Maria Ferreira
- LAQV, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, Portugal
| |
Collapse
|