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Osete-Alcaraz L, Gómez-Plaza E, Jørgensen B, Oliva J, Cámara MA, Jurado R, Bautista-Ortín AB. The composition and structure of plant fibers affect their fining performance in wines. Food Chem 2024; 460:140657. [PMID: 39106809 DOI: 10.1016/j.foodchem.2024.140657] [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: 05/01/2024] [Revised: 07/05/2024] [Accepted: 07/25/2024] [Indexed: 08/09/2024]
Abstract
In recent years, the wine industry has shifted towards plant-based fining agents for food safety reasons and consumer preferences. This study analysed the interaction of five plant fibers with red wine phenolic compounds to determinate their performance as fining agents. Chemical composition, polysaccharide profile, and physical properties were examined. Pea, cellulose, and Sauvignon Blanc pomace fibers effectively reduced tannin content while minimally affecting the concentration of anthocyanins, flavonols and wine color. Contrary to previous beliefs, the presence of pectins in fibers didn't play a crucial role in phenolic compound interaction since cellulose-rich fibers with low pectin concentration also bound tannins effectively, especially those with small particle size and high contact surface. Pea fiber, rich in cellulose and pectins, showed remarkable tannin retention while minimally affecting wine color. This research highlights the potential of plant fibers as effective fining agents in wine production and how their composition affects their performance.
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Affiliation(s)
- Lucía Osete-Alcaraz
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100, Murcia, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100, Murcia, Spain.
| | - Bodil Jørgensen
- Department of Plant and Environmental Sciences, University of Copenhagen, Copenhagen, Denmark
| | - José Oliva
- Department of Agricultural Chemistry, Faculty of Chemistry, University of Murcia, 30100, Murcia, Spain
| | - Miguel Angel Cámara
- Department of Agricultural Chemistry, Faculty of Chemistry, University of Murcia, 30100, Murcia, Spain
| | - Ricardo Jurado
- Agrovin S.A., Avenida de los Vinos s/n, 13600 Alcázar de San Juan, Ciudad Real, Spain
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100, Murcia, Spain
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2
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Revisiting the use of pectinases in enology: A role beyond facilitating phenolic grape extraction. Food Chem 2022; 372:131282. [PMID: 34638064 DOI: 10.1016/j.foodchem.2021.131282] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 01/25/2023]
Abstract
With the objective of improving both the extraction of phenolic compounds from grapes and their maintenance in the final wine, we compared the effect of favoring phenolic extraction with a pectolytic-based maceration enzyme with that of favoring both phenolic extraction and the partial elimination of the suspended material using a pectolytic-based clarification enzyme. The phenolic composition of the final wines and those adsorbed to the precipitated lees were analyzed. Both enzymes increased wine color intensity and phenolic content, but the best results were observed when the clarification enzyme was used. This enzyme generated the largest losses of phenolics bound to precipitated lees. However, this resulted in a positive effect, the precipitation of lees rich in phenolic compounds probably created a pronounced gradient of phenolic compounds from grapes to must/wine and better chromatic characteristics in the final wine, compared with the wine made using a traditional maceration enzyme.
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3
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Garrido-Bañuelos G, Buica A, Kuhlman B, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, du Toit WJ. Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines. Food Res Int 2021; 150:110697. [PMID: 34865745 DOI: 10.1016/j.foodres.2021.110697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 05/04/2021] [Accepted: 09/01/2021] [Indexed: 11/15/2022]
Abstract
Phenolic composition of young red wines has been shown to play an important role in their ageing potential. Therefore, the modulation of phenolic extraction during maceration may influence the subsequent phenolic evolution of these wines. The present work aimed to evaluate the impact of three different maceration times on the phenolic levels and evolution observed over time, using spectrophotometric and chromatography methods, and the effect on the aroma, taste, and mouthfeel sensory properties using Projective Mapping. Additionally, grape cell wall deconstruction was monitored during the extended maceration phase by GC-MS and Comprehensive Comprehensive Microarray Polymer Profiling (CoMPP). Our findings demonstrated that longer maceration times did not always correspond to an increase in wine phenolic concentration, although the level of complexity of these molecules seemed to be higher. Additionally, continuous depectination and possible solubilisation of the pectin is observed during the extended maceration which may be influencing the sensory perception of these wines. Maceration time was also shown to influence the evolution of the polymeric fraction and sensory perception of the wines.
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Affiliation(s)
- Gonzalo Garrido-Bañuelos
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.
| | - Brock Kuhlman
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - Julia Schückel
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark
| | - Anscha J J Zietsman
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - William G T Willats
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark; School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - John P Moore
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - Wessel J du Toit
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
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4
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Li SY, Duan CQ, Han ZH. Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking. Crit Rev Food Sci Nutr 2021; 63:1119-1142. [PMID: 34342521 DOI: 10.1080/10408398.2021.1960476] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Polysaccharides present in grapes interact with wine sensory-active compounds (polyphenols and volatile compounds) via different mechanisms and can affect wine organoleptic qualities such as astringency, color and aroma. Studies on the role that grape polysaccharides play in wines are reviewed in this paper. First, the composition of grape polysaccharides and their changes during grape ripening, winemaking and aging are introduced. Second, different interaction mechanisms of grape polysaccharides and wine sensory-active compounds (flavanols, anthocyanins and volatiles) are introduced, and the possible effects on wine astringency, color and aroma caused by these interactions are illustrated. Finally, the control of the grape polysaccharide content in practice is discussed, including classical winemaking methods (applying different maceration enzymes, temperature control, co-fermentation, blending), modern vinification technologies (pulsed electric field, ultrasound treatment), and the development of new grape polysaccharide products.
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Affiliation(s)
- Si-Yu Li
- Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Nutrition and Physiology), Beijing, China.,College of Horticulture, China Agricultural University, Beijing, China.,Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Zhen-Hai Han
- Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Nutrition and Physiology), Beijing, China.,College of Horticulture, China Agricultural University, Beijing, China
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5
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Zhang P, Ma W, Meng Y, Zhang Y, Jin G, Fang Z. Wine phenolic profile altered by yeast: Mechanisms and influences. Compr Rev Food Sci Food Saf 2021; 20:3579-3619. [PMID: 34146455 DOI: 10.1111/1541-4337.12788] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 05/02/2021] [Accepted: 05/18/2021] [Indexed: 01/19/2023]
Abstract
Grape phenolic compounds undergo various types of transformations during winemaking under the influences of yeasts, which further impacts the sensory attributes, thus the quality of wine. Understanding the roles of yeasts in phenolics transformation is important for controlling wine quality through fermentation culture selection. This literature review discusses the mechanisms of how yeasts alter the phenolic compounds during winemaking, summarizes the effects of Saccharomyces cerevisiae and non-Saccharomyces yeasts on the content and composition of phenolics in wine, and highlights the influences of mixed cultural fermentation on the phenolic profile of wine. Collectively, this paper aims to provide a deeper understanding on yeast-phenolics interactions and to identify the current literature gaps for future research.
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Affiliation(s)
- Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Wen Ma
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yiqi Meng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Yifan Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Gang Jin
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
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6
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Gao Y, Yin X, Jiang H, Hansen J, Jørgensen B, Moore JP, Fu P, Wu W, Yang B, Ye W, Song S, Lu J. Comprehensive Leaf Cell Wall Analysis Using Carbohydrate Microarrays Reveals Polysaccharide-Level Variation between Vitis Species with Differing Resistance to Downy Mildew. Polymers (Basel) 2021; 13:polym13091379. [PMID: 33922615 PMCID: PMC8122933 DOI: 10.3390/polym13091379] [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: 02/27/2021] [Revised: 04/14/2021] [Accepted: 04/21/2021] [Indexed: 11/24/2022] Open
Abstract
The cell wall acts as one of the first barriers of the plant against various biotic stressors. Previous studies have shown that alterations in wall polysaccharides may influence crop disease resistance. In the grapevine family, several native species (e.g., Chinese wild grapevine) show a naturally higher resistance to microbial pathogens than cultivated species (e.g., Vitis vinifera), and this trait could be inherited through breeding. Despite the importance of the cell wall in plant immunity, there are currently no comprehensive cell wall profiles of grapevine leaves displaying differing resistance phenotypes, due to the complex nature of the cell wall and the limitations of analytical techniques available. In this study, the cutting-edge comprehensive carbohydrate microarray technology was applied to profile uninfected leaves of the susceptible cultivar (Vitis vinifera cv. “Cabernet Sauvignon”), a resistant cultivar (Vitis amurensis cv. “Shuanghong”) and a hybrid offspring cross displaying moderate resistance. The microarray approach uses monoclonal antibodies, which recognize polysaccharides epitopes, and found that epitope abundances of highly esterified homogalacturonan (HG), xyloglucan (with XXXG motif), (galacto)(gluco)mannan and arabinogalactan protein (AGP) appeared to be positively correlated with the high resistance of Vitis amurensis cv. “Shuanghong” to mildew. The quantification work by gas chromatography did not reveal any significant differences for the monosaccharide constituents, suggesting that polysaccharide structural alterations may contribute more crucially to the resistance observed; this is again supported by the contact infrared spectroscopy of cell wall residues, revealing chemical functional group changes (e.g., esterification of pectin). The identification of certain wall polysaccharides that showed alterations could be further correlated with resistance to mildew. Data from the use of the hybrid material in this study have preliminarily suggested that these traits could be inherited and may be applied as potential structural biomarkers in future breeding work.
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Affiliation(s)
- Yu Gao
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.G.); (H.J.); (P.F.); (W.W.); (B.Y.); (W.Y.); (S.S.)
| | - Xiangjing Yin
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Haoyu Jiang
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.G.); (H.J.); (P.F.); (W.W.); (B.Y.); (W.Y.); (S.S.)
| | - Jeanett Hansen
- Department of Plant and Environmental Sciences, Faculty of Sciences, University of Copenhagen, 1871 Frederiksberg C, Denmark; (J.H.); (B.J.)
| | - Bodil Jørgensen
- Department of Plant and Environmental Sciences, Faculty of Sciences, University of Copenhagen, 1871 Frederiksberg C, Denmark; (J.H.); (B.J.)
| | - John P. Moore
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch 7602, South Africa;
| | - Peining Fu
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.G.); (H.J.); (P.F.); (W.W.); (B.Y.); (W.Y.); (S.S.)
| | - Wei Wu
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.G.); (H.J.); (P.F.); (W.W.); (B.Y.); (W.Y.); (S.S.)
| | - Bohan Yang
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.G.); (H.J.); (P.F.); (W.W.); (B.Y.); (W.Y.); (S.S.)
| | - Wenxiu Ye
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.G.); (H.J.); (P.F.); (W.W.); (B.Y.); (W.Y.); (S.S.)
| | - Shiren Song
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.G.); (H.J.); (P.F.); (W.W.); (B.Y.); (W.Y.); (S.S.)
| | - Jiang Lu
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.G.); (H.J.); (P.F.); (W.W.); (B.Y.); (W.Y.); (S.S.)
- Correspondence:
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7
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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.
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Affiliation(s)
- Francisco Espejo
- Department of Quality, Navisa Industrial Vinícola Española S.A., Avda. José Padillo s/n, 14550 Montilla, Córdoba Spain
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8
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Apolinar-Valiente R, Williams P, Doco T. Recent advances in the knowledge of wine oligosaccharides. Food Chem 2020; 342:128330. [PMID: 33067045 DOI: 10.1016/j.foodchem.2020.128330] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 10/05/2020] [Accepted: 10/05/2020] [Indexed: 12/01/2022]
Abstract
Oligosaccharides are carbohydrates with a low polymerization degree containing between three and fifteen monosaccharide residues covalently linked through glycosidic bonds. Oligosaccharides are related to plant defense responses and possess beneficial attributes for human health. Research has focused in wine oligosaccharides only in the last decade. In this paper, a summary of these works is provided. They include: (i) wine oligosaccharides origins, (ii) techniques for isolating oligosaccharide fraction and determining their content, composition and structure, (iii) their dependence on the grape origin and cultivar and winemaking process, and (iv) the connection between oligosaccharides and wine sensorial attributes. Further research is required regarding the impact of agricultural aspects and winemaking techniques on wine oligosaccharides. The knowledge concerning their influence on sensorial and physicochemical properties of wines and on human health should also be improved. The implementation of laboratory methods will provide better understanding of these compounds and their performance within wine's matrix.
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Affiliation(s)
- Rafael Apolinar-Valiente
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
| | - Pascale Williams
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
| | - Thierry Doco
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
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9
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Gao Y, Fangel JU, Willats WGT, Moore JP. Tracking polysaccharides during white winemaking using glycan microarrays reveals glycoprotein-rich sediments. Food Res Int 2019; 123:662-673. [PMID: 31285016 DOI: 10.1016/j.foodres.2019.06.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 05/16/2019] [Accepted: 06/03/2019] [Indexed: 02/06/2023]
Abstract
Winemaking results in a significant amount of sediments that are formed in the tanks, the vats and in the bottles before and after fermentation. Little is known about the biochemical composition of these sediments apart from the fact that they are assumed to be derived in large part from the grape matrix. Glycan microarray technology offers a relatively rapid means to track the polysaccharides from their origin in the grape material and throughout the various steps in the winemaking process. In this study Comprehensive Microarray Polymer Profiling (CoMPP) was used to investigate the glycan-rich composition of particularly white grapes during winemaking and then investigate the effects of recombinant and commercial enzyme formulations on wine sediment compositions. The gross lees or sediments produced in the absence of enzymes were found to be composed of an abundance of homogalacturonans, rhamnogalacturonans, arabinans and galactans in addition to an abundance of extensins and arabinogalactan proteins. The addition of enzymes was shown to strip off the homogalacturonan and much of the rhamnogalacturonan with its side chains revealing a sediment layer composed almost exclusively of extensins and arabinogalactan proteins. The effect of winemaking techniques was shown to have an effect on the glycan-rich wine sediment compositions and holds implications for the management of gross lees in a winery environment.
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Affiliation(s)
- Yu Gao
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200024, China; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa
| | - Jonatan U Fangel
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark
| | - William G T Willats
- School of Agriculture, Food and Rural Development, Newcastle University, Newcastle-upon-Tyne, United Kingdom
| | - John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
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10
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Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels. Food Chem 2019; 278:26-35. [DOI: 10.1016/j.foodchem.2018.10.136] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 09/26/2018] [Accepted: 10/29/2018] [Indexed: 11/23/2022]
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11
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Garrido-Bañuelos G, Buica A, Schückel J, Zietsman AJ, Willats WG, Moore JP, Du Toit WJ. Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. Food Chem 2019; 278:36-46. [DOI: 10.1016/j.foodchem.2018.10.134] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 09/26/2018] [Accepted: 10/29/2018] [Indexed: 10/28/2022]
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12
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Gao Y, Zietsman AJJ, Vivier MA, Moore JP. Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology. Molecules 2019; 24:E165. [PMID: 30621128 PMCID: PMC6337510 DOI: 10.3390/molecules24010165] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 12/26/2018] [Accepted: 01/01/2019] [Indexed: 11/22/2022] Open
Abstract
Enzyme-aid maceration is carried out in most modern winemaking industries with a range of positive impacts on wine production. However, inconsistencies in enzyme efficiency are an issue complicated by unclear targets (limited information available on berry cell wall architecture of different cultivars) and the complex wine environment (i.e., fermenting must). Recent studies have been performed to develop a clearer picture of grape cell wall structures, maceration effects, and interactions between important wine compounds and grape-derived polysaccharides. This review highlights critically important recent studies on grape berry cell wall changes during ripening, the importance of enzymes during maceration (skin contact phase) and deconstruction processes that occur during alcoholic fermentation. The novelty of the Comprehensive Microarray Polymer Profiling (CoMPP) technique using cell wall probes (e.g., antibodies) as a method for following cell wall derived polymers during different biological and biotechnological processes is discussed. Recent studies, using CoMPP together with classical analytical methods, confirmed the developmental pattern of berry cell wall changes (at the polymer level) during grape ripening. This innovative technique were also used to track enzyme-assisted depectination of grape skins during wine fermentation and determine how this influence the release of wine favourable compounds. Furthermore, polysaccharides (e.g., arabinogalactan proteins) present in the final wine could be identified. Overall, CoMPP provides a much more enriched series of datasets compared to traditional approaches. Novel insights and future studies investigating grape cell wall and polyphenol interactions, and the tailoring of enzyme cocktails for consistent, effective and "customized" winemaking is advanced and discussed.
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Affiliation(s)
- Yu Gao
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200024, China.
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - Anscha J J Zietsman
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - Melané A Vivier
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
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13
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Chou HC, Šuklje K, Antalick G, Schmidtke LM, Blackman JW. Late-Season Shiraz Berry Dehydration That Alters Composition and Sensory Traits of Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7750-7757. [PMID: 29962206 DOI: 10.1021/acs.jafc.8b01646] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Late-season berry dehydration (LSD) is a common occurrence in Shiraz grapes, particularly those grown in hot climates. LSD results in significant yield reductions; however, the effects on wine composition and sensory characteristics are not well-documented. Wines made of 100% nonshriveled clusters (control) were related to red fruit flavors by the sensory panel, whereas wines made of 80% shriveled clusters (S-VCT) were perceived as more alcoholic and associated with dark fruit and dead/stewed fruit characters. The latter wines also resulted in higher concentrations of massoia lactone and γ-nonalactone, compounds known to contribute to prune and stewed-fruit aromas. Wines made of shriveled grapes were also characterized by an increase in C6-alcohols and a decrease in esters, whereas wine terpenoids were altered compound-specific. An increase in orange pigments and wine chemical age in S-VCT wines indicated faster oxidative aging compared to the control. LSD appeared to alter final wine composition directly but also appeared to influence yeast metabolism, potentially due to an alteration of the composition of lipids in the grape juice. This study emphasized the relevance of sorting shriveled and nonshriveled berries for final wine chemical composition and wine style.
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Affiliation(s)
| | | | | | - Leigh M Schmidtke
- The Australian Research Council Training Centre for Innovative Wine Production , The University of Adelaide , Glen Osmond , South Australia 5064 , Australia
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14
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Fangel JU, Eiken J, Sierksma A, Schols HA, Willats WGT, Harholt J. Tracking polysaccharides through the brewing process. Carbohydr Polym 2018; 196:465-473. [PMID: 29891319 DOI: 10.1016/j.carbpol.2018.05.053] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 05/16/2018] [Accepted: 05/16/2018] [Indexed: 12/16/2022]
Abstract
Brewing is a highly complex stepwise process that starts with a mashing step during which starch is gelatinized and converted into oligo- and/or monosaccharides by enzymes and heat. The starch is mostly degraded and utilised during the fermentation process, but grains and hops both contain additional soluble and insoluble complex polysaccharides within their cell walls that persist and can have beneficial or detrimental effects on the brewing process. Previous studies have mostly been restricted to analysing the grain and/or malt prior to entering the brewing process, but here we track the fates of polysaccharides during the entire brewing process. To do this, we utilised a novel approach based on carbohydrate microarray technology. We demonstrate the successful application of this technology to brewing science and show how it can be utilised to obtain an unprecedented level of knowledge about the underlying molecular mechanisms at work.
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Affiliation(s)
- Jonatan U Fangel
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, DK-1799, Copenhagen V, Denmark.
| | - Jens Eiken
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, DK-1799, Copenhagen V, Denmark.
| | - Aafje Sierksma
- The Dutch Beer Institute, Lawickse Allee 11, 6701 AN, Wageningen, Netherlands.
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708WG, Wageningen, Netherlands.
| | - William G T Willats
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne, NE1 7RU, UK.
| | - Jesper Harholt
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, DK-1799, Copenhagen V, Denmark.
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15
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Dissecting the polysaccharide-rich grape cell wall matrix using recombinant pectinases during winemaking. Carbohydr Polym 2016; 152:510-519. [PMID: 27516299 DOI: 10.1016/j.carbpol.2016.05.115] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2016] [Revised: 05/29/2016] [Accepted: 05/31/2016] [Indexed: 11/21/2022]
Abstract
The effectiveness of enzyme-mediated-maceration in red winemaking relies on the use of an optimum combination of specific enzymes. A lack of information on the relevant enzyme activities and the corresponding polysaccharide-rich berry cell wall structure is a major limitation. This study used different combinations of purified recombinant pectinases with cell wall profiling tools to follow the deconstruction process during winemaking. Multivariate data analysis of the glycan microarray (CoMPP) and gas chromatography (GC) results revealed that pectin lyase performed almost as effectively in de-pectination as certain commercial enzyme mixtures. Surprisingly the combination of endo-polygalacturonase and pectin-methyl-esterase only unraveled the cell walls without de-pectination. Datasets from the various combinations used confirmed pectin-rich and xyloglucan-rich layers within the grape pomace. These data support a proposed grape cell wall model which can serve as a foundation to evaluate testable hypotheses in future studies aimed at developing tailor-made enzymes for winemaking scenarios.
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