1
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Seidel L, Albuquerque W, Happel K, Ghezellou P, Gand M, Spengler B, Zorn H, Will F, Schweiggert R. Composition, ζ Potential, and Molar Mass Distribution of 20 Must and Wine Colloids from Five Different Cultivars Obtained during Four Consecutive Vintages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1938-1948. [PMID: 36977334 DOI: 10.1021/acs.jafc.2c09048] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Colloids are responsible for undesirable haze formation in wine. Here, we characterized 20 colloid batches after isolation by ultrafiltration of musts and wines from five cultivars obtained from four consecutive vintages. Polysaccharide and protein concentrations of the colloids ranged from 0.10 to 0.65 and 0.03 to 0.40 mg/L, respectively. Protein profiling in must and wine colloids by fast protein liquid chromatography (FPLC) and liquid chromatography-high-resolution tandem mass spectrometry (LC-HR-MS/MS) analyses indicated a lower number of proteins in wine than in must colloids. Molar mass distribution analyses revealed all colloids to consist of two carbohydrate- (424-33,390 and 48-462 kg/mol) and one protein-rich (14-121 kg/mol) fractions. The observed barely negative ζ potentials (-3.1 to -1.1 mV) in unstable wines unraveled that colloid instability might be partly related to their poor electrostatic repulsion in the wine matrix. ζ potentials of the colloids from pH 1 to 10 are also presented. Our data support future developments to eliminate haze-forming colloids from wine.
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Affiliation(s)
- L Seidel
- Department of Beverage Research, Chair of Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, D-65366 Geisenheim, Germany
| | - W Albuquerque
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
| | - K Happel
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, D-35392 Giessen, Germany
| | - P Ghezellou
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
| | - M Gand
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
| | - B Spengler
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
| | - H Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, D-35392 Giessen, Germany
| | - F Will
- Department of Beverage Research, Chair of Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, D-65366 Geisenheim, Germany
| | - R Schweiggert
- Department of Beverage Research, Chair of Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, D-65366 Geisenheim, Germany
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2
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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]
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3
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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.
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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
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4
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Millet M, Poupard P, Guilois-Dubois S, Poiraud A, Fanuel M, Rogniaux H, Guyot S. Heat-unstable apple pathogenesis-related proteins alone or interacting with polyphenols contribute to haze formation in clear apple juice. Food Chem 2020; 309:125636. [DOI: 10.1016/j.foodchem.2019.125636] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 09/26/2019] [Accepted: 09/30/2019] [Indexed: 10/25/2022]
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5
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Ruzza P, Honisch C, Marangon M, Curioni A, Bakalinsky A, Vincenzi S. Influence of the reducing environment in the misfolding of wine proteins. ADVANCES IN PROTEIN CHEMISTRY AND STRUCTURAL BIOLOGY 2019; 118:413-436. [PMID: 31928733 DOI: 10.1016/bs.apcsb.2019.08.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
While proteins are present in wine at low concentration, and are largely associated with undesirable haze formation in white wines, certain types or fractions make direct and indirect contributions to sensory quality and physical stability. The proteins found in wine represent a small subclass of the total pool of grape proteins that remain soluble in the non-physiological conditions of the wine matrix which is characterised by the presence of alcohol, high acidity, and relatively high levels of phenolic compounds. Although initially stable in these conditions, during storage of white and rosé wines proteins undergo changes leading to haze formation which is considered one of the most relevant non-microbiological defects, and which makes the wine commercially unacceptable. This phenomenon involves the two most abundant proteins present in wines: thaumatin-like proteins and chitinases, both belonging to pathogenesis-related proteins of the grape berry. Haze formation is often triggered by thermal fluctuations occurring during storage of white wines, although the presence of other non-protein-related factors seems to be necessary. Here, we review the characteristics of these two protein families and the factors that influence their solubility with a focus on the disulfide bonds reduction as a possible trigger for the onset of their aggregation.
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Affiliation(s)
- Paolo Ruzza
- Institute of Biomolecular Chemistry of CNR, Padua Unit, Padova, Italy
| | - Claudia Honisch
- Institute of Biomolecular Chemistry of CNR, Padua Unit, Padova, Italy; Department of Chemical Sciences, University of Padua, Padova, Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, Legnaro (PD), Italy; Centre for Research in Viticulture and Enology (CIRVE), Conegliano (TV), Italy
| | - Andrea Curioni
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, Legnaro (PD), Italy; Centre for Research in Viticulture and Enology (CIRVE), Conegliano (TV), Italy
| | - Alan Bakalinsky
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, United States
| | - Simone Vincenzi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, Legnaro (PD), Italy; Centre for Research in Viticulture and Enology (CIRVE), Conegliano (TV), Italy
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6
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Feng W, Wang R, Chen Z, Wang T. Inhibition of aggregation of physically modified rice proteins by isoconcentration of l-Arg and l-Glu. Int J Biol Macromol 2019; 127:693-700. [DOI: 10.1016/j.ijbiomac.2018.09.112] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 09/17/2018] [Accepted: 09/19/2018] [Indexed: 10/28/2022]
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7
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Perutka Z, Šufeisl M, Strnad M, Šebela M. High-proline proteins in experimental hazy white wine produced from partially botrytized grapes. Biotechnol Appl Biochem 2019; 66:398-411. [PMID: 30715757 DOI: 10.1002/bab.1736] [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: 09/04/2018] [Accepted: 02/01/2019] [Indexed: 11/07/2022]
Abstract
Undesirable effects of the pathogen Botrytis cinerea include reduced quality and quantity of wine grapes. Winemaking is also complicated by the formation of a protein haze in white wines and oxidative browning of red wines. We analyzed proteins in experimental Moravian white wines characterized by their instability and haze formation in bottles during storage despite prior bentonite treatment. To study the relationship of wine proteins and haze, we carried out proteomics on hazy and clear white wines produced with partly or largely botrytized grapes and standard reference wines. Wine proteins were identified after their extraction, electrophoresis, and tryptic digestion by reversed-phase liquid chromatography of peptides, coupled with tandem mass spectrometry. Plant defense proteins, yeast glycoproteins, and various enzymes from Botrytis, particularly hydrolases, were found. As the content of the known haze-active thaumatin-like proteins and chitinases was visually low on stained gels (missing bands) compared to previous studies with unfined wines, other proteins are discussed in terms of the haze formation. As the main novelty, this work reveals the role of high proline-containing proteins in the propensity of white wines to turbidity following prior Botrytis damage of grapes.
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Affiliation(s)
- Zdeněk Perutka
- Department of Protein Biochemistry and Proteomics, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University, Olomouc, Czech Republic
| | | | - Miroslav Strnad
- Laboratory of Growth Regulators, Palacký University and Institute of Experimental Botany AS CR, Olomouc, Czech Republic
| | - Marek Šebela
- Department of Protein Biochemistry and Proteomics, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University, Olomouc, Czech Republic
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8
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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.
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9
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Chagas R, Laia CA, Ferreira RB, Ferreira LM. Sulfur dioxide induced aggregation of wine thaumatin-like proteins: Role of disulfide bonds. Food Chem 2018; 259:166-174. [DOI: 10.1016/j.foodchem.2018.03.115] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 03/06/2018] [Accepted: 03/26/2018] [Indexed: 01/26/2023]
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10
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Muhlack RA, Colby CB. Reduced product loss associated with inline bentonite treatment of white wine by simultaneous centrifugation with yeast lees. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2017.12.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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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]
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12
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Millet M, Poupard P, Le Quéré JM, Bauduin R, Guyot S. Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6404-6414. [PMID: 28355065 DOI: 10.1021/acs.jafc.6b05819] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Producers of apple-based beverages are confronted with colloidal instability. Haze is caused by interactions between molecules that lead to the formation of aggregates. Haze composition in three apple-based beverages, namely, French sparkling cider, apple juice, and pommeau, was studied. Phenolic compounds, proteins, polysaccharides, and minerals were analyzed using global and detailed analytical methods. The results explained <75% (w/w) of haze dry mass. Polyphenols, represented mainly by procyanidins, were the main compounds identified and accounted for 10-31% of haze. However, oxidized phenolic compounds were probably underestimated and may represent a high proportion of haze. Proteins were present in all of the samples in proportions of <6% of haze except in two apple juice hazes, where they were the main constituents (18 and 24%). Polysaccharides accounted for 0-30% of haze. Potassium and calcium were the main minerals.
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Affiliation(s)
- Melanie Millet
- INRA UR1268 BIA - Polyphenols, Reactivity, Processes , F-35653 Le Rheu, France
- UMT Nova2Cidre , F-35653 Le Rheu, France
| | - Pascal Poupard
- IFPC (French Institute for Cider Production) , F-35653 Le Rheu, France
- UMT Nova2Cidre , F-35653 Le Rheu, France
| | - Jean-Michel Le Quéré
- INRA UR1268 BIA - Polyphenols, Reactivity, Processes , F-35653 Le Rheu, France
- UMT Nova2Cidre , F-35653 Le Rheu, France
| | - Remi Bauduin
- IFPC (French Institute for Cider Production) , F-35653 Le Rheu, France
- UMT Nova2Cidre , F-35653 Le Rheu, France
| | - Sylvain Guyot
- INRA UR1268 BIA - Polyphenols, Reactivity, Processes , F-35653 Le Rheu, France
- UMT Nova2Cidre , F-35653 Le Rheu, France
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13
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The challenging SO2-mediated chemical build-up of protein aggregates in wines. Food Chem 2016; 192:460-9. [DOI: 10.1016/j.foodchem.2015.07.052] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2015] [Revised: 07/07/2015] [Accepted: 07/10/2015] [Indexed: 11/23/2022]
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14
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Van Sluyter SC, McRae JM, Falconer RJ, Smith PA, Bacic A, Waters EJ, Marangon M. Wine protein haze: mechanisms of formation and advances in prevention. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4020-4030. [PMID: 25847216 DOI: 10.1021/acs.jafc.5b00047] [Citation(s) in RCA: 96] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Protein haze is an aesthetic problem in white wines that can be prevented by removing the grape proteins that have survived the winemaking process. The haze-forming proteins are grape pathogenesis-related proteins that are highly stable during winemaking, but some of them precipitate over time and with elevated temperatures. Protein removal is currently achieved by bentonite addition, an inefficient process that can lead to higher costs and quality losses in winemaking. The development of more efficient processes for protein removal and haze prevention requires understanding the mechanisms such as the main drivers of protein instability and the impacts of various wine matrix components on haze formation. This review covers recent developments in wine protein instability and removal and proposes a revised mechanism of protein haze formation.
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Affiliation(s)
- Steven C Van Sluyter
- †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia
- §School of BioSciences and the Bio21 Molecular Sciences and Biotechnology Institute, University of Melbourne, Melbourne, Victoria 3010, Australia
- #Department of Biological Sciences, Macquarie University, Sydney, New South Wales 2109, Australia
| | - Jacqui M McRae
- †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia
| | - Robert J Falconer
- ΔDepartment of Chemical and Biological Engineering, ChELSI Institute, University of Sheffield, Sheffield S1 3JD, England
| | - Paul A Smith
- †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia
| | - Antony Bacic
- §School of BioSciences and the Bio21 Molecular Sciences and Biotechnology Institute, University of Melbourne, Melbourne, Victoria 3010, Australia
| | - Elizabeth J Waters
- †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia
- ⊥Australian Grape and Wine Authority, P.O. Box 2733, Adelaide, South Australia 5000, Australia
| | - Matteo Marangon
- †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia
- ΠPlumpton College, Ditchling Road, Nr Lewes, East Sussex BN7 3AE, England
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15
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Microbial aspartic proteases: current and potential applications in industry. Appl Microbiol Biotechnol 2014; 98:8853-68. [PMID: 25269600 DOI: 10.1007/s00253-014-6035-6] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Revised: 08/15/2014] [Accepted: 08/16/2014] [Indexed: 01/18/2023]
Abstract
Aspartic proteases are a relatively small group of proteolytic enzymes that are active in acidic environments and are found across all forms of life. Certain microorganisms secrete such proteases as virulence agents and/or in order to break down proteins thereby liberating assimilable sources of nitrogen. Some of the earlier applications of these proteolytic enzymes are found in the manufacturing of cheese where they are used as milk-clotting agents. Over the last decade, they have received tremendous research interest because of their involvement in human diseases. Furthermore, there has also been a growing interest on these enzymes for their applications in several other industries. Recent research suggests in particular that they could be used in the wine industry to prevent the formation of protein haze while preserving the wines' organoleptic properties. In this mini-review, the properties and mechanisms of action of aspartic proteases are summarized. Thereafter, a brief overview of the industrial applications of this specific class of proteases is provided. The use of aspartic proteases as alternatives to clarifying agents in various beverage industries is mentioned, and the potential applications in the wine industry are thoroughly discussed.
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Lambri M, Dordoni R, Giribaldi M, Riva Violetta M, Giuffrida MG. Effect of pH on the protein profile and heat stability of an Italian white wine. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.038] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Dufrechou M, Vernhet A, Roblin P, Sauvage FX, Poncet-Legrand C. White wine proteins: how does the pH affect their conformation at room temperature? LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2013; 29:10475-10482. [PMID: 23869753 DOI: 10.1021/la401524w] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Our studies focused on the determination of aggregation mechanisms of proteins occurring in wine at room temperature. Even if the wine pH range is narrow (2.8 to 3.7), some proteins are affected by this parameter. At low pH, the formation of aggregates and the development of a haze due to proteins sometimes occur. The objective of this work was to determine if the pH impacted the conformational stability of wine proteins. Different techniques were used: circular dichroism and fluorescence spectroscopy to investigate the modification of their secondary and tertiary structure and also SAXS to determine their global shape. Four pure proteins were used, two considered to be stable (invertase and thaumatin-like proteins) and two considered to be unstable (two chitinase isoforms). Two pH values were tested to emphasize their behavior (pH 2.5 and 4.0). The present work highlighted the fact that the conformational stability of some wine proteins (chitinases) was impacted by partial modifications, related to the exposure of some hydrophobic sites. These modifications were enough to destabilize the native state of the protein. These modifications were not observed on wine proteins determined to be stable (invertase and thaumatin-like proteins).
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18
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Marangon M, Stockdale VJ, Munro P, Trethewey T, Schulkin A, Holt HE, Smith PA. Addition of carrageenan at different stages of winemaking for white wine protein stabilization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:6516-6524. [PMID: 23756713 DOI: 10.1021/jf401712d] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Carrageenan added at different stages of winemaking was assessed for its protein removal and impact on wine heat stability and on the chemical and sensorial profile of the wines. Carrageenan was added to a Semillon during fermentation and after fermentation and to finished wines, and the effect of each addition was compared to that of bentonite fining at the same time point. Data on protein concentration, heat stability, and bentonite requirement indicate that when added at the correct dosage carrageenan was very effective in stabilizing wines at dosages at least three times lower than those of bentonite. In addition, carrageenan treatment did not cause an increase in lees volume relative to bentonite and resulted in very similar chemical parameters to the unfined and bentonite-treated wine. Sensorially, although carrageenan-treated wine was significantly different from the unfined wine, the magnitude of difference did not vary significantly when compared to bentonite treatment. The feasibility of carrageenan use in a winery production setting will need to be determined by individual wineries, as technical issues including frothing, slower filterability, and risk of overfining will need to be considered relative to the benefits, particularly when carrageenan is used before or during fermentation.
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Affiliation(s)
- Matteo Marangon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia.
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Gazzola D, Van Sluyter SC, Curioni A, Waters EJ, Marangon M. Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10666-10673. [PMID: 22998638 DOI: 10.1021/jf302916n] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Residual proteins in finished wines can aggregate to form haze. To obtain insights into the mechanism of protein haze formation, a reconstitution approach was used to study the heat-induced aggregation behavior of purified wine proteins. A chitinase, four thaumatin-like protein (TLP) isoforms, phenolics, and polysaccharides were isolated from a Chardonnay wine. The same wine was stripped of these compounds and used as a base to reconstitute each of the proteins alone or in combination with the isolated phenolics and/or polysaccharides. After a heating and cooling cycle (70 °C for 1 h and 25 °C for 15 h), the size and concentration of the aggregates formed were measured by scanning ion occlusion sensing (SIOS), a technique to detect and quantify nanoparticles. The chitinase was the protein most prone to aggregate and the one that formed the largest particles; phenolics and polysaccharides did not have a significant impact on its aggregation behavior. TLP isoforms varied in susceptibility to haze formation and in interactions with polysaccharides and phenolics. The work establishes SIOS as a useful method for studying wine haze.
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Affiliation(s)
- Diana Gazzola
- Department of Agronomy Food Natural Resources Animals and Environment, Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE), University of Padua, via dell'Università 16, 35020 Legnaro (PD), Italy
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20
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Dufrechou M, Poncet-Legrand C, Sauvage FX, Vernhet A. Stability of white wine proteins: combined effect of pH, ionic strength, and temperature on their aggregation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1308-1319. [PMID: 22224874 DOI: 10.1021/jf204048j] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Protein haze development in white wines is an unacceptable visual defect attributed to slow protein unfolding and aggregation. It is favored by wine exposure to excessive temperatures but can also develop in properly stored wines. In this study, the combined impact of pH (2.5-4.0), ionic strength (0.02-0.15 M), and temperature (25, 40, and 70 °C) on wine protein stability was investigated. The results showed three classes of proteins with low conformational stability involved in aggregation at room temperature: β-glucanases, chitinases, and some thaumatin-like protein isoforms (22-24 kDa). Unexpectedly, at 25 °C, maximum instability was observed at the lower pH, far from the protein isoelectric point. Increasing temperatures led to a shift of the maximum haze at higher pH. These different behaviors could be explained by the opposite impact of pH on intramolecular (conformational stability) and intermolecular (colloidal stability) electrostatic interactions. The present results highlight that wine pH and ionic strength play a determinant part in aggregation mechanisms, aggregate characteristics, and final haze.
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Marangon M, Sauvage FX, Waters EJ, Vernhet A. Effects of ionic strength and sulfate upon thermal aggregation of grape chitinases and thaumatin-like proteins in a model system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:2652-2662. [PMID: 21361294 DOI: 10.1021/jf104334v] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Consumers expect white wines to be clear. During the storage of wines, grape proteins can aggregate to form haze. These proteins, particularly chitinases and thaumatin-like proteins (TL-proteins), need to be removed, and this is done through adsorption by bentonite, an effective but inefficient wine-processing step. Alternative processes are sought, but, for them to be successful, an in-depth understanding of the causes of protein hazing is required. This study investigated the role played by ionic strength (I) and sulfate toward the aggregation of TL-proteins and chitinases upon heating. Purified proteins were dissolved in model wine and analyzed by dynamic light scattering (DLS). The effect of I on protein aggregation was investigated within the range from 2 to 500 mM/L. For chitinases, aggregation occurred during heating with I values of 100 and 500 mM/L, depending on the isoform. This aggregation immediately led to the formation of large particles (3 μm, visible haze after cooling). TL-protein aggregation was observed only with I of 500 mM/L; it mainly developed during cooling and led to the formation of finite aggregates (400 nm) that remained invisible. With sulfate in the medium chitinases formed visible haze immediately when heat was applied, whereas TL-proteins aggregated during cooling but not into particles large enough to be visible to the naked eye. The data show that the aggregation mechanisms of TL-proteins and chitinases are different and are influenced by the ionic strength and ionic content of the model wine. Under the conditions used in this study, chitinases were more prone to precipitate and form haze than TL-proteins.
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Affiliation(s)
- Matteo Marangon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, SA 5064, Australia
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Marangon M, Van Sluyter SC, Neilson KA, Chan C, Haynes PA, Waters EJ, Falconer RJ. Roles of grape thaumatin-like protein and chitinase in white wine haze formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:733-740. [PMID: 21189017 DOI: 10.1021/jf1038234] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Grape chitinase was found to be the primary cause of heat-induced haze formation in white wines. Chitinase was the dominant protein in a haze induced by treating Sauvignon blanc wine at 30 °C for 22 h. In artificial wines and real wines, chitinase concentration was directly correlated to the turbidity of heat-induced haze formation (50 °C for 3 h). Sulfate was confirmed to have a role in haze formation, likely by converting soluble aggregates into larger visible haze particles. Thaumatin-like protein was detected in the insoluble fraction by SDS-PAGE analysis but had no measurable impact on turbidity. Differential scanning calorimetry demonstrated that the complex mixture of molecules in wine plays a role in thermal instability of wine proteins and contributes additional complexity to the wine haze phenomenon.
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Affiliation(s)
- Matteo Marangon
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia
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Esteruelas M, Kontoudakis N, Gil M, Fort MF, Canals JM, Zamora F. Phenolic compounds present in natural haze protein of Sauvignon white wine. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.11.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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