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Civa V, Maioli F, Canuti V, Pietrini BM, Bosaro M, Mannazzu I, Domizio P. Impact of Thermally Inactivated Non- Saccharomyces Yeast Derivatives on White Wine. Foods 2024; 13:2640. [PMID: 39200568 PMCID: PMC11353631 DOI: 10.3390/foods13162640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2024] [Revised: 08/08/2024] [Accepted: 08/19/2024] [Indexed: 09/02/2024] Open
Abstract
While a recent characterization of non-Saccharomyces thermally inactivated yeasts (TIYs) in a wine-like solution highlighted the release of oenologically relevant compounds and different oxygen consumption rates and antioxidant activity, here the impact of TIYs derived from Saccharomycodes ludwigii (SL), Metschnikowia pulcherrima (MP), Torulaspora delbrueckii (TD), and Saccharomyces cerevisiae (SC), as the reference strain, was evaluated in white wine. Wine treatment with TIYs resulted in an increase in polysaccharide concentration compared to the untreated wine, with SL-TIY exhibiting the highest release. Additionally, all TIYs, particularly SL-TIY, improved protein stability by reducing heat-induced haze formation. The addition of TIYs also demonstrated an effect on color parameters through phenolic compound adsorption, preventing potential browning phenomena. All TIYs significantly impacted the wine's volatile profile. Overall, it was shown that an improvement in wine quality and stability may be obtained by using TIYs in the winemaking process.
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Affiliation(s)
- Valentina Civa
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (V.C.); (F.M.); (V.C.); (B.M.P.)
| | - Francesco Maioli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (V.C.); (F.M.); (V.C.); (B.M.P.)
| | - Valentina Canuti
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (V.C.); (F.M.); (V.C.); (B.M.P.)
| | - Bianca Maria Pietrini
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (V.C.); (F.M.); (V.C.); (B.M.P.)
| | - Matteo Bosaro
- Italiana Biotecnologie, Via Vigazzolo 112, 36054 Montebello Vicentino, Italy;
| | - Ilaria Mannazzu
- Department of Agricultural Sciences, University of Sassari, 07100 Sassari, Italy
| | - Paola Domizio
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (V.C.); (F.M.); (V.C.); (B.M.P.)
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Zhao X, Duan CQ, Li SY, Zhang XK, Zhai HY, He F, Zhao YP. Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review. Food Chem 2023; 425:136420. [PMID: 37269635 DOI: 10.1016/j.foodchem.2023.136420] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/03/2023] [Accepted: 05/17/2023] [Indexed: 06/05/2023]
Abstract
Non-enzymatic browning occurs widely in both white and red wines, and it has a huge impact on the color evolution and aging potential. Previous studies have proved that phenolic compounds, especially those with catechol groups, are the most important substrates involved in browning reactions of wine. This review focus on the current knowledge of non-enzymatic browning in wine resulting from monomeric flavan-3-ols. First, some relevant aspects of monomeric flavan-3-ols are introduced, including their structures, origins, chemical reactivities, as well as potential impacts on the organoleptic properties of wine. Second, the mechanism for non-enzymatic browning induced by monomeric flavan-3-ols is discussed, with an emphasis on the formation of yellow xanthylium derivatives, followed by their spectral properties and effects on the color change of wine. Finally, attentions are also be given to the factors that influence non-enzymatic browning, such as metal ions, light exposure, additives in winemaking, etc.
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Affiliation(s)
- Xu Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
| | - Chang-Qing 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
| | - Si-Yu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Xin-Ke Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China; "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Hong-Yue 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
| | - Fei He
- 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
| | - Yu-Ping Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
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Mekoue Nguela J, Vernhet A, Julien-Ortiz A, Sieczkowski N, Mouret JR. Effect of grape must polyphenols on yeast metabolism during alcoholic fermentation. Food Res Int 2019; 121:161-175. [DOI: 10.1016/j.foodres.2019.03.038] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 03/14/2019] [Accepted: 03/17/2019] [Indexed: 10/27/2022]
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SILVA KMD, ZIELINSKI AAF, BENVENUTTI L, BORTOLINI DG, ZARDO DM, BELTRAME FL, NOGUEIRA A, ALBERTI A. Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.25317] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging. Toxins (Basel) 2015; 7:4350-65. [PMID: 26516913 PMCID: PMC4626738 DOI: 10.3390/toxins7104350] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Revised: 10/10/2015] [Accepted: 10/19/2015] [Indexed: 11/21/2022] Open
Abstract
The adsorption of ochratoxin A (OTA) by yeasts is a promising approach for the decontamination of musts and wines, but some potential competitive or interactive phenomena between mycotoxin, yeast cells, and anthocyanins might modify the intensity of the phenomenon. The aim of this study was to examine OTA adsorption by two strains of Saccharomyces cerevisiae (the wild strain W13, and the commercial isolate BM45), previously inactivated by heat, and a yeast cell wall preparation. Experiments were conducted using Nero di Troia red wine contaminated with 2 μg/L OTA and supplemented with yeast biomass (20 g/L). The samples were analyzed periodically to assess mycotoxin concentration, chromatic characteristics, and total anthocyanins over 84 days of aging. Yeast cell walls revealed the highest OTA-adsorption in comparison to thermally-inactivated cells (50% vs. 43% toxin reduction), whilst no significant differences were found for the amount of adsorbed anthocyanins in OTA-contaminated and control wines. OTA and anthocyanins adsorption were not competitive phenomena. Unfortunately, the addition of yeast cells to wine could cause color loss; therefore, yeast selection should also focus on this trait to select the best strain.
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Mekoue Nguela J, Sieczkowski N, Roi S, Vernhet A. Sorption of grape proanthocyanidins and wine polyphenols by yeasts, inactivated yeasts, and yeast cell walls. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:660-670. [PMID: 25575250 DOI: 10.1021/jf504494m] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Inactivated yeast fractions (IYFs) can be used in enology to improve the stability and mouthfeel of red wines. However, information concerning the mechanisms involved and the impact of the IYF characteristics is scarce. Adsorption isotherms were used to investigate interactions between grape proanthocyanidin fractions (PAs) or wine polyphenols (WP) and a commercial yeast strain (Y), the inactivated yeast (IY), the yeast submitted to autolyzis and inactivation (A-IY), and the cell walls obtained by mechanical disruption (CW). High affinity isotherms and high adsorption capacities were observed for grape PAs and whole cells (Y, IY, and A-IY). Affinity and adsorbed amount were lower with wine PAs, due to chemical changes occurring during winemaking. By contrast to whole cells, grape PAs and WP adsorption on CW remained very low. This raises the issue of the part played by cell walls in the interactions between yeast and proanthocyanidins and suggests the passage of the latter through the wall pores and their interaction with the plasma membrane.
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Improvement of very-high-gravity ethanol fermentation from sweet sorghum juice by controlling fermentation redox potential. J Taiwan Inst Chem Eng 2014. [DOI: 10.1016/j.jtice.2013.07.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Optimization of Agitation and Aeration for Very High Gravity Ethanol Fermentation from Sweet Sorghum Juice by Saccharomyces cerevisiae Using an Orthogonal Array Design. ENERGIES 2012. [DOI: 10.3390/en5030561] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Curiel JA, Muñoz R, López de Felipe F. Delaying effect of a wine Lactobacillus plantarum strain on the coloration and xanthylium pigment formation occurring in (+)-catechin and (-)-epicatechin wine model solutions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:11318-11324. [PMID: 20925383 DOI: 10.1021/jf101931j] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
This article reports for the first time on the capacity of a wine Lactobacillus plantarum strain to alter the oxidative coloration of (+)-catechin and (-)-epicatechin hydroethanolic wine model solutions in the presence of Fe(2+) as catalyst. The time course of color development and pigment formation in the solutions was tracked over 42 days. The pigments formed were characterized as xanthylium structures regardless of the flavanol isomer present in the solution. The solutions supplied with Lactobacillus plantarum RM71 were oxidized at a slower rate, and consequently, its final color was less than that in the controls. The formation of both (+)-catechin and (-)-epicatechin-derived xanthylium pigments was also delayed over time in the presence of the bacterium compared to their respective cell-free controls. The delaying effects provided by L. plantarum on the oxidative coloration and the generation of xanthylium-derived pigments were more pronounced for the (-)-epicatechin than for the (+)-catechin model solutions. In view of these results and given that L. plantarum is naturally present in winemaking and generally recognized as a safe microorganism, the potential application of this bacterium as an antibrowning agent for wine is now opened.
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Affiliation(s)
- José Antonio Curiel
- Grupo en Biotecnología de Bacterias Lácticas de Productos Fermentados, Instituto del Frío, CSIC, Jose Antonio de Novaís 10, 28040 Madrid, Spain
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Current awareness on yeast. Yeast 2010. [DOI: 10.1002/yea.1713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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