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Guo Z, Dong H, Lin J, Hu Y, Ren D, Yi L, Li S. Mannoproteins modulate olfactrory perception and copigmentation of organoleptic-active-components in wines: Effects and potential molecular mechanisms. Food Res Int 2024; 194:114883. [PMID: 39232555 DOI: 10.1016/j.foodres.2024.114883] [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: 05/15/2024] [Revised: 08/03/2024] [Accepted: 08/07/2024] [Indexed: 09/06/2024]
Abstract
In this research, accelerated aroma release experiments and malvidin-3-O-glucoside copigmentation experiments in model red wine solutions were designed to investigate the abilities and molecular mechanisms of mannoproteins in modulating olfactory/chromatic properties of red wines. Results indicate that under orthonasal condition, mannoprotein MP2 was promising aroma modulator due to its predictable behaviors in expelling and retaining the aroma compounds during different periods. Low field nuclear magnetic resonance and molecular dynamic simulation proved that the modulation ability of MP2 should be explained by its transitionary interacting preferences with water/aroma compound molecules. Retronasal results show that the release of aroma compounds and olfactory perceptions were irregular and difficult to predict, probably due to the complexity of the retronasal condition. All mannoproteins protected malvidin-3-O-glucoside and quercetin via the formation of binary/ternary complexes, and quercetin was found prior to be protected than malvidin-3-O-glucoside. Principal mannoprotein A0A6C1DV26 might be the critical malvidin-3-O-glucoside protector. With the presence of quercetin, principal mannoproteins B3LQU1/B5VL26 in mannoprotein MP1 might exhibit intramolecular and/or intermolecular mechanisms that strengthened the hyperchromic effect, thus enhanced the copigmentation.
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Affiliation(s)
- Zhengbo Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Hanyue Dong
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Junxia Lin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongyuerun Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Dabing Ren
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Lunzhao Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
| | - Siyu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
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2
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Dong H, Guo Z, Ma Y, Lin J, Zhai H, Ren D, Li S, Yi L. Organoleptic modulation functions and physiochemical characteristics of mannoproteins: Possible correlations and precise applications in modulating color evolution and orthonasal perception of wines. Food Res Int 2024; 192:114803. [PMID: 39147502 DOI: 10.1016/j.foodres.2024.114803] [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: 04/28/2024] [Revised: 07/16/2024] [Accepted: 07/17/2024] [Indexed: 08/17/2024]
Abstract
Mannoproteins have traditionally been recognized as effective wine organoleptic modulators, however, ambiguous understanding of the relationship between their organoleptic functions and physiochemical characteristics often lead to inappropriate application in winemaking. To reveal the possible role the physiochemical characteristics of mannoproteins play in modulating wine color and aroma properties, three water-soluble mannoproteins (MP1, MP2, MP3) with different physiochemical characteristics have been prepared, and accelerated red wine aging, malvidin pigments formation experiments, accelerated aroma release experiments have been designed to observe their organoleptic modulating functions in this research. Results suggest that the phenolic/chromatic stability of red wines could be enhanced by MP3, probably due to its low steric hindrance potential, high reactivity, and good hydro-alcoholic stability conferred by its high Mannan/Glucan ratio (8.68), abundant hydrophobic/hydrophilic amino acids (65.29 % of total protein), and low/medium molecular weight level (30.71-57.77 kDa), respectively, which protected the phenolic compounds and promoted the formation of pyranoanthocyanins. Mannoproteins could modulate the volatility of aroma compounds by expelling or retention effects, which depended on the duration of mannoprotein application (the expelling effect was firstly observed possibly because of the significant adsorption of free H2O by MPs) and the types of mannoproteins. MP1 and MP2 were prone to retain and expel aroma compounds, respectively, probably due to their medium/high molecular weight levels (60.48-135.39 kDa) that conferred abundant interacting sites, and the high proportion of hydrophobic and hydrophilic components in MP1 (97.71 % polysaccharides of total mannoprotein, 34.58 % hydrophobic amino acids of total protein) and MP2 (97.96 % polysaccharides of total mannoprotein, 28.36 % hydrophobic amino acids of total protein) guaranteed a relatively higher interacting frequency with aroma compounds and free H2O molecules, respectively.
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Affiliation(s)
- Hanyue Dong
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Zhengbo Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yanhong Ma
- Kunming Institute for Food and Drug Control, Kunming 650032, China
| | - Junxia Lin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Hongyue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Dabing Ren
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Siyu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
| | - Lunzhao Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
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3
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Zhai H, Ling M, Li S, Chen B, Zhao X, Tong W, Cheng C, Li J, Shi Y, Duan C, Lan Y. The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques. Food Chem X 2024; 22:101283. [PMID: 38524777 PMCID: PMC10957457 DOI: 10.1016/j.fochx.2024.101283] [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: 09/05/2023] [Revised: 03/11/2024] [Accepted: 03/11/2024] [Indexed: 03/26/2024] Open
Abstract
In this work, the polysaccharide profile of different grapes and red wines in China was studied and the influences of two common winemaking techniques on the components of wine were analyzed. The soluble polysaccharide content in the skins of native grape species in China (non-Vitis vinifera grapes) was significantly higher than that of Vitis vinifera species, while the terroir effect on V. vinifera varieties was limited. The combination of the enzyme preparation and the addition of mannoproteins (MPs) at the beginning of alcoholic fermentation (MP1 + E) could increase the contents of MPs and acid polysaccharides (APS) compared to the control wines. Meanwhile, better color characteristics and higher level of anthocyanin derivatives were observed. However, MP1 + E treatment reduced the content of polysaccharides rich in arabinose and galactose (PRAGs) due to enzymatic hydrolysis. The study will provide useful information for winemakers to regulate the wine polysaccharide profile.
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Affiliation(s)
- Hongyue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Mengqi Ling
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Siyu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Bainian Chen
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xu Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenzhe Tong
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chifang Cheng
- Xinjiang CITIC Guoan Wine Co. Ltd., Manasi, Changji 832200, China
| | - Jin Li
- Shandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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4
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Oyón-Ardoiz M, Manjón E, Escribano-Bailón MT, García-Estévez I. Potential Use of Torulaspora delbrueckii As a New Source of Mannoproteins of Oenological Interest. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11606-11616. [PMID: 38722802 PMCID: PMC11117404 DOI: 10.1021/acs.jafc.4c01001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 04/25/2024] [Accepted: 04/26/2024] [Indexed: 05/23/2024]
Abstract
In this work, three MP extracts obtained from Torulaspora delbrueckii were added to red wine, and the changes in phenolic composition, color, and astringency were evaluated by HPLC-DAD-ESI-MS, tristimulus colorimetry, and sensory analysis, respectively. The MP extracts modified wine phenolic composition differently depending on the type of MP. Moreover, two MP extracts were able to reduce wine astringency. The fact that the MP-treated wines showed an increased flavanol content suggests the formation of MP-flavanol aggregates that remain in solution. Furthermore, the formation of these aggregates may hinder the interaction of flavanols with salivary proteins in the mouth. The effect of these MPs might be associated with their larger size, which could influence their ability to bind flavanols and salivary proteins. However, one of the astringent-modulating MPs also produced a loss of color, highlighting the importance of assessing the overall impact of MPs on the organoleptic properties of wine.
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Affiliation(s)
- María Oyón-Ardoiz
- Department of Analytical
Chemistry, Nutrition and Food Science, Universidad
de Salamanca, Salamanca E37007, Spain
| | - Elvira Manjón
- Department of Analytical
Chemistry, Nutrition and Food Science, Universidad
de Salamanca, Salamanca E37007, Spain
| | | | - Ignacio García-Estévez
- Department of Analytical
Chemistry, Nutrition and Food Science, Universidad
de Salamanca, Salamanca E37007, Spain
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5
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Manjón E, Li S, Dueñas M, García-Estévez I, Escribano-Bailón MT. Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines. Food Chem 2023; 400:134110. [PMID: 36096051 DOI: 10.1016/j.foodchem.2022.134110] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 08/08/2022] [Accepted: 09/01/2022] [Indexed: 11/28/2022]
Abstract
Soluble polysaccharides from white (PSW) and red (PSR) grape skins were obtained to be evaluated as potential modulators of the unbalanced astringency of a Tempranillo red wine. The modulation of astringency was evaluated by a sensory panel and it seemed to be related to the changes in the polyphenolic profile. Isothermal Titration Calorimetry (ITC) studies, employed to characterize flavan-3-ol-polysaccharide interactions, showed that PSR decreased noticeably wine astringency causing a great flavan-3-ol loss (ca. 40 %), since they interacted more spontaneously with the flavan-3-ols (ca. ΔGtotal = -2.14 × 104 cal/mol) than PSW (ca. ΔGtotal = -1.32 × 104 cal/mol). The strength of these interactions seems to be related to the polysaccharide molecular size and to the presence of arabinogalactans in the structure. On the contrary, PSW showed no relevant effects on wine astringency. Furthermore, potential variations of color were also assessed and no deleterious effect was observed after the addition of any polysaccharide.
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Affiliation(s)
- Elvira Manjón
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain
| | - Siyu Li
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain; Institute for Horticultural Plants, College of Horticulture, China Agricultural University, Beijing 100083, China
| | - Montserrat Dueñas
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain.
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6
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Alcalde-Eon C, Ferreras-Charro R, García-Estévez I, Escribano-Bailón MT. In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines. Curr Res Food Sci 2023; 6:100467. [PMID: 36910918 PMCID: PMC9996384 DOI: 10.1016/j.crfs.2023.100467] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 02/10/2023] [Accepted: 02/18/2023] [Indexed: 02/26/2023] Open
Abstract
The better adaptation of autochthonous grape varieties to environmental changes is increasing the interest on them. Previous studies on Vitis vinifera L. cv Rufete, the flagship of DOP "Sierra de Salamanca", demonstrated its phenolic potential to produce quality wines. The present study aims at discovering flavonoid (HPLC-DAD-MSn) and colorimetric (CIELAB) varietal markers in commercial Rufete wines (RW) that could be employed to discriminate them from those made with other varieties or mixtures. Compared to Tempranillo wines (TW), RW showed lower phenolic contents, with lower proportions of anthocyanins and flavonols but greater of flavanols. Principal Component Analysis applied to flavonoid and chromatic variables allowed varietal separation of the samples along PC2, which was mostly driven by %total prodelphinidins, %oligomeric procyanidins and C ab * (greater in TW) and by %monomeric procyanindins and L* (greater in RW) and, additionally, by the proportions of A-type vitisins, acetaldehyde-related pigments, quercetin 3-O-glucuronide and Quercetin/Myricetin ratio (all greater in RW). The results of the present study show that the typicity of Rufete grapes is quite preserved in the wines made with up to 95% of Rufete and 5% of Tempranillo grapes or wines and independently of the enological practices of the different wineries.
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Affiliation(s)
- Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
| | - María-Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
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7
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Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Zhai HY, Li SY, Zhao X, Lan YB, Zhang XK, Shi Y, Duan CQ. The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: a review. Food Chem 2022; 403:134467. [DOI: 10.1016/j.foodchem.2022.134467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 09/18/2022] [Accepted: 09/27/2022] [Indexed: 11/29/2022]
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9
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Rinaldi A, Gonzalez A, Moio L, Gambuti A. Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction. Molecules 2021; 26:molecules26144133. [PMID: 34299408 PMCID: PMC8303419 DOI: 10.3390/molecules26144133] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/28/2021] [Accepted: 07/03/2021] [Indexed: 11/16/2022] Open
Abstract
In the production of red wines, the pressing of marcs and extended maceration techniques can increase the extraction of phenolic compounds, often imparting high bitterness and astringency to finished wines. Among various oenological products, mannoproteins have been shown to improve the mouthfeel of red wines. In this work, extended maceration (E), marc-pressed (P), and free-run (F) Sangiovese wines were aged for six months in contact with three different commercial mannoprotein-rich yeast extracts (MP, MS, and MF) at a concentration of 20 g/hL. Phenolic compounds were measured in treated and control wines, and sensory characteristics related to the astringency, aroma, and colour of the wines were studied. A multivariate analysis revealed that mannoproteins had a different effect depending on the anthocyanin/tannin (A/T) ratio of the wine. When tannins are strongly present (extended maceration wines with A/T = 0.2), the MP conferred mouthcoating and soft and velvety sensations, as well as colour stability to the wine. At A/T = 0.3, as in marc-pressed wines, both MF and MP improved the mouthfeel and colour of Sangiovese. However, in free-run wine, where the A/T ratio is 0.5, the formation of polymeric pigments was allowed by all treatments and correlated with silk, velvet, and mouthcoat subqualities. A decrease in bitterness was also obtained. Commercial mannoproteins may represent a way to improve the mouthfeel and colour of very tannic wines.
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Affiliation(s)
- Alessandra Rinaldi
- Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy; (A.G.); (L.M.); (A.G.)
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
- Correspondence:
| | - Alliette Gonzalez
- Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy; (A.G.); (L.M.); (A.G.)
| | - Luigi Moio
- Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy; (A.G.); (L.M.); (A.G.)
| | - Angelita Gambuti
- Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy; (A.G.); (L.M.); (A.G.)
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10
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Yue XF, Jing SS, Ni XF, Zhang KK, Fang YL, Zhang ZW, Ju YL. Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein. Front Nutr 2021; 8:691784. [PMID: 34222310 PMCID: PMC8249586 DOI: 10.3389/fnut.2021.691784] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Accepted: 05/26/2021] [Indexed: 01/23/2023] Open
Abstract
Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocyanins, phenolic acids profiles, color characteristics, and antioxidant activities of wine. The results showed that the addition of MP before fermentation significantly increased the total phenolic content (TPC), total anthocyanin content, total tannin content (TTC), total flavonoid content, and total flavanol content in wine, whereas the addition of MP during storage had the opposite effect. The addition of MP before alcohol fermentation significantly increased the amount of individual anthocyanins and individual phenolic acids, maintained the color, and increased the antioxidant capacity of wine. In addition, the addition of 0.3 g/L MP during storage increased the content of individual phenolic acids and TPC of wine. However, the addition of 0.1 g/L MP during storage significantly reduced the TPC, TAC, TTC, and individual anthocyanin content (except for malvidin-3-glucoside and malvidin-3-acetly-glucoside); meanwhile, the treatment attenuated the color stability and antioxidant capacity of wine. The results demonstrated that the addition of MP before alcohol fermentation could increase the functional components and improve the color stability and antioxidant capacity of wine.
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Affiliation(s)
- Xiao-Feng Yue
- College of Enology, Northwest A&F University, Xianyang, China
| | - Si-Si Jing
- College of Enology, Northwest A&F University, Xianyang, China
| | - Xiao-Fan Ni
- College of Enology, Northwest A&F University, Xianyang, China
| | - Ke-Kun Zhang
- College of Enology, Northwest A&F University, Xianyang, China
| | - Yu-Lin Fang
- College of Enology, Northwest A&F University, Xianyang, China.,Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang, China.,Heyang Viti-Viniculture Station, Northwest A&F University, Xianyang, China
| | - Zhen-Wen Zhang
- College of Enology, Northwest A&F University, Xianyang, China.,Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang, China.,Heyang Viti-Viniculture Station, Northwest A&F University, Xianyang, China
| | - Yan-Lun Ju
- College of Enology, Northwest A&F University, Xianyang, China
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11
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García-Martínez MM, Campayo A, Moratalla-López N, de la Hoz KS, Alonso GL, Salinas MR. Ozonated water applied in grapevines is a new agronomic practice that affects the chemical quality of wines. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03753-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Garrido-Bañuelos G, Buica A, du Toit W. Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review. Crit Rev Food Sci Nutr 2021; 62:7743-7759. [PMID: 33951953 DOI: 10.1080/10408398.2021.1918056] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Numerous research studies have evaluated factors influencing the nature and levels of phenolics and polysaccharides in food matrices. However, in grape and wines most of these works have approach these classes of compounds individually. In recent years, the number of publications interconnecting classes have increased dramatically. The present review relates the last decade's findings on the relationship between phenolics and polysaccharides from grapes, throughout the entire winemaking process up to evaluating the impact of their relationship on the red wine sensory perception. The combination and interconnection of the most recent research studies, from single interactions in model wines to the investigation of the formation of complex macromolecules, brings the perfect story line to relate the relationship between phenolics and polysaccharides from the vineyard to the glass. Grape pectin is highly reactive toward grape and grape derived phenolics. Differences between grape cultivars or changes during grape ripeness will affect the extractability of these compounds into the wines. Therefore, the nature of the grape components will be crucial to understand the subsequent reactions occurring between phenolics and polysaccharide of the corresponding wines. It has been demonstrated that they can form very complex macromolecules which affect wine color, stability and sensory properties.
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Affiliation(s)
- Gonzalo Garrido-Bañuelos
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa.,Product Design - Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa
| | - Wessel du Toit
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa
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13
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Alcalde-Eon C, Ferreras-Charro R, Ferrer-Gallego R, Rivero FJ, Heredia FJ, Escribano-Bailón MT. Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins. Food Res Int 2019; 126:108650. [PMID: 31732037 DOI: 10.1016/j.foodres.2019.108650] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 08/24/2019] [Accepted: 08/25/2019] [Indexed: 12/28/2022]
Abstract
One of the main consequences of the advancement of harvest date associated to global climate change is that the phenolic maturity of grapes can be delayed in relation to their technological maturity. As a consequence, wines made from these grapes can be poor in phenolic compounds or possess an unbalanced phenolic composition, affecting their global quality. The combined post-fermentative addition of seeds and an astringency-modulator mannoprotein (MP) might be a potential strategy to solve this problem, since seeds might supply flavanols and improve wine chemical stability and the mannoprotein might modulate the changes induced in astringency by the addition of seeds and improve wine colloidal stability. The present study aimed at monitoring at different moments of winemaking and ageing the effects and side-effects of this combined strategy on the detailed flavanol, flavonol and anthocyanin compositions and on colour of wines made from Syrah grapes. Seeds were obtained from Pedro Ximénez overripe grapes. Flavanol composition and flavonol and anthocyanin compositions were determined by HPLC-MSn-MRM and HPLC-DAD-MSn analyses, respectively. Colour changes caused by these additions were studied from CIELAB parameters as well as the ability of these techniques to protect colour from bleaching agents, such as SO2. In general, the addition of seeds initially increased the levels of flavanols and anthocyanins. However, during bottle ageing a reduction in the levels of flavanols, flavonols and anthocyanins could be observed in seed treated wines, which might be related to the greater formation of flavanol aggregates associated with greater levels of flavanols. This effect was partially solved for most of the flavonoids studied with the additional MP treatment. Treated and control wines showed colour differences that were visible to human eye, although they were reduced over time. At the end of the study, treated wines showed colour parameters corresponding to younger wines than those observed in control wines. A greater resistance against SO2 bleaching was also observed in treated wines, which can be mainly associated to the greater percentages of polymeric pigments caused by seed treatment and to the improvement of the colloidal stability of SO2-resistant pigments caused by the addition of the MP.
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Affiliation(s)
- Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, University of Salamanca, Salamanca, Spain.
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, University of Salamanca, Salamanca, Spain.
| | | | - Francisco J Rivero
- Food Color and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.
| | - Francisco J Heredia
- Food Color and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.
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Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains. FERMENTATION 2019. [DOI: 10.3390/fermentation5030066] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
: The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of Saccharomyces cerevisiae and 1 of Saccharomyces bayanus for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release.
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15
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Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation. FERMENTATION 2019. [DOI: 10.3390/fermentation5030058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors.
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