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Zhong L, Guo X, Xue H, Qiao Y, Mao D, Ye X, Cui Z, Li Z, Hu G, Huang Y. Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase. Foods 2023; 12:2486. [PMID: 37444224 DOI: 10.3390/foods12132486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/22/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023] Open
Abstract
Mannoproteins, as yeast polysaccharides, have been utilized in food the industry as dietary fibers, emulsifying agents or fat replacers. Mannoprotein MP112, produced from yeast by enzymatic hydrolysis of myxobacterial β-1,6-glucanase GluM, exhibits excellent emulsifying properties in emulsion preparation. In this study, we aimed to examine the application of stable emulsion with the addition of mannoprotein MP112 (MP112 emulsion) to reduce the fat content of sausages. The addition of MP112 emulsion in emulsified sausages significantly reduced the fat content and increased the moisture and protein contents of emulsified sausages without the expense of their good sensory quality. Moreover, the textural properties of sausages were markedly improved with the higher hardness, chewiness and cohesiveness, especially in the 50-75% replacement ratio of MP112 emulsion. On the other hand, MP112 emulsion replacement of animal fat markedly improved the nutritional composition of emulsified sausages; they displayed a higher PUFA/SFA ratio and lower n-6/n-3 ratio due to their saturated fatty acids being replaced by poly-unsaturated fatty acids. Meanwhile, the oxidative stability of sausages was improved linearly, corresponding to the increased replacement ratio of MP112 emulsion. Our results show that mannoprotein-based emulsions could be used as potential fat alternatives in developing reduced-fat meat products.
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Affiliation(s)
- Lingli Zhong
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiangrui Guo
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Huizhen Xue
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Yan Qiao
- West China School of Pharmacy, Sichuan University, Chengdu 610064, China
| | - Dongmei Mao
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhongli Cui
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhoukun Li
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Gang Hu
- Laboratory Center of Life Science, Nanjing Agricultural University, Nanjing 210095, China
| | - Yan Huang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
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Wan M, Lin S, Tan C, Wang M, Tong Y, Zhao Y, Kong Y, Deng H, Meng X, Ma Y. Effects of mannoprotein on the stability and in vitro digestion of cyanidin-3-glucoside. Food Chem 2023; 404:134602. [DOI: 10.1016/j.foodchem.2022.134602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/29/2022] [Accepted: 10/11/2022] [Indexed: 11/06/2022]
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3
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Ruipérez V, Rodríguez‐Nogales JM, Fernández‐Fernández E, Vila‐Crespo J. Impact of β-glucanases and yeast derivatives on chemical and sensory composition of long-aged sparkling wines. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104385] [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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Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine. BEVERAGES 2021. [DOI: 10.3390/beverages7030050] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-glucanase enzymes) were applied to disrupt the cell wall of Saccharomyces cerevisiae and added to the tirage liquor for the second fermentation of Chardonnay-Pinot Noir base wine cuvée and compared to a control, to assess effects on the release of phenolics, proteins, amino acids, and lipids at 6, 12 and 18 months post-tirage. General responses to wine ageing included a 60% increase in the total phenolic content of older sparkling wines relative to younger wines and an increase in protein concentration from 6 to 12 months bottle age. Microwave and β-glucanase enzyme treatments of yeast during tirage preparation were associated with a 10% increase in total free amino acid concentration and a 10% increase in proline concentration at 18 months bottle age, compared to control and ultrasound treatment. Furthermore, microwave treatment was associated with elevated asparagine content in wine at 18 months bottle age, relative to the control and the other wines. The β-glucanase enzyme and ultrasound treatments were associated with significant accumulation of total lipids, which were driven by 2-fold increases in the phospholipid and monoacylglycerol components in wine at 18 months bottle age and, furthermore, the microwave treatment was associated with elevated triacylglycerol at 18 months bottle age. This study demonstrates that the use of yeast treatments at the tirage stage of sparkling wine production presents an opportunity to manipulate wine composition.
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Gnoinski GB, Schmidt SA, Close DC, Goemann K, Pinfold TL, Kerslake FL. Novel Methods to Manipulate Autolysis in Sparkling Wine: Effects on Yeast. Molecules 2021; 26:E387. [PMID: 33450966 PMCID: PMC7828459 DOI: 10.3390/molecules26020387] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 12/21/2020] [Accepted: 12/22/2020] [Indexed: 12/02/2022] Open
Abstract
Sparkling wine made by the traditional method (Méthode Traditionelle) develops a distinct and desirable flavour and aroma profile attributed to proteolytic processes during prolonged ageing on lees. Microwave, ultrasound and addition of β-glucanase enzymes were applied to accelerate the disruption of Saccharomyces cerevisiae, and added to the tirage solution for secondary fermentation in traditional sparkling winemaking. Scanning electron microscopy and flow cytometry analyses were used to observe and describe yeast whole-cell anatomy, and cell integrity and structure via propidium iodide (PI) permeability after 6-, 12- and 18-months post-tirage. Treatments applied produced features on lees that were distinct from that of the untreated control yeast. Whilst control yeast displayed budding cells (growth features) with smooth, cavitated and flat external cell appearances; microwave treated yeast cells exhibited modifications like 'doughnut' shapes immediately after treatment (time 0). Similar 'doughnut'-shaped and 'pitted/porous' cell features were observed on progressively older lees from the control. Flow cytometry was used to discriminate yeast populations; features consistent with cell disruption were observed in the microwave, ultrasound and enzyme treatments, as evidenced by up to 4-fold increase in PI signal in the microwave treatment. Forward and side scatter signals reflected changes in size and structure of yeast cells, in all treatments applied. When flow cytometry was interpreted alongside the scanning electron microscopy images, bimodal populations of yeast cells with low and high PI intensities were revealed and distinctive 'doughnut'-shaped cell features observed in association with the microwave treatment only at tirage, that were not observed until 12 months wine ageing in older lees from the control. This work offers both a rapid approach to visualise alterations to yeast cell surfaces and a better understanding of the mechanisms of yeast lysis. Microwave, ultrasound or β-glucanase enzymes are tools that could potentially initiate the release of yeast cell compounds into wine. Further investigation into the impact of such treatments on the flavour and aroma profiles of the wines through sensory evaluation is warranted.
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Affiliation(s)
- Gail B. Gnoinski
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Sandy Bay, Tasmania 7005, Australia; (D.C.C.); (F.L.K.)
| | - Simon A. Schmidt
- The Australian Wine Research Institute, Glen Osmond, South Australia 5064, Australia;
| | - Dugald C. Close
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Sandy Bay, Tasmania 7005, Australia; (D.C.C.); (F.L.K.)
| | - Karsten Goemann
- Central Science Laboratory, University of Tasmania, Sandy Bay, Tasmania 7005, Australia;
| | - Terry L. Pinfold
- Tasmanian School of Medicine, University of Tasmania, Hobart, Tasmania 7000, Australia;
| | - Fiona L. Kerslake
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Sandy Bay, Tasmania 7005, Australia; (D.C.C.); (F.L.K.)
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Yang H, Cai G, Lu J, Gómez Plaza E. The production and application of enzymes related to the quality of fruit wine. Crit Rev Food Sci Nutr 2020; 61:1605-1615. [PMID: 32423236 DOI: 10.1080/10408398.2020.1763251] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Grape wine is the most widely consumed fruit wine in the world. With the increasing diversification of consumers' needs, the variety of fruit wines in the market is becoming more and more abundant. Whether it is the production of grape wine or other fruit wines these processes are inseparable from the participation of enzymes. The quality of these wines is closely related to the application of enzymes in the winemaking process. Enzymes are involved in pretreatment, fermentation, filtration, flavoring, aging and storage of fruit wines. This review systematically illustrated the role of pectinase, β-glucanase, β-glucosidase, glucose oxidase, lysozyme, protease, tannase and urease in the production of wines and their current production status and also provided a theoretical basis for better application of various enzymes in the production of various fruit wines. This knowledge could be great significance to improve the quality of fruit wines and reduce the production costs in the fruit wine industry.
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Affiliation(s)
- Hua Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China.,School of Food Science and Technology, University of Murcia, Murcia, Spain
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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7
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Gonçalves ACDS, Rezende RP, Marques EDLS, Soares MR, Dias JCT, Romano CC, Costa MS, Dotivo NC, de Moura SR, de Oliveira IS, Pirovani CP. Biotechnological potential of mangrove sediments: Identification and functional attributes of thermostable and salinity-tolerant β-glucanase. Int J Biol Macromol 2020; 147:521-526. [DOI: 10.1016/j.ijbiomac.2020.01.078] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 12/14/2019] [Accepted: 01/07/2020] [Indexed: 11/25/2022]
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8
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Grieco F, Carluccio MA, Giovinazzo G. Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines. Foods 2019; 8:foods8100453. [PMID: 31590278 PMCID: PMC6836090 DOI: 10.3390/foods8100453] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 09/23/2019] [Accepted: 09/30/2019] [Indexed: 12/03/2022] Open
Abstract
Several biotic and abiotic factors can influence the amount of polyphenols in grape tissues. During vinification, the temperature, presence of grape seeds and peel, and use of enzymes, can influence the extraction of polyphenols. However, little information is available on the effects of yeast strains used in the polyphenolic composition of wine. With this aim, two selected Saccharomyces cerevisiae strains, ITEM 14093 and ITEM 14077 were used to produce wine from two Italian grape cultivars, Primitivo and Negroamaro. At the end of the alcoholic fermentation, the content of total polyphenols and of particular classes of polyphenols (stilbenes, phenolic acids, flavonols, and flavanols) and the antioxidant activity were evaluated and compared in the obtained wines. We also examined the effects of red wine extracts in a culture model of vascular inflammation. The results obtained comparing wine extracts obtained by utilizing commercial or autochthonous yeast showed that wines obtained with selected yeast significantly inhibited vascular inflammation. The results are positively directed towards the healthy properties of wine drinking.
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Affiliation(s)
- Francesco Grieco
- National Research Council-Institute of Sciences of Food Production (ISPA), via Prov. Lecce-Monteroni, 73100 Lecce, Italy.
| | - Maria Annunziata Carluccio
- National Research Council-Institute of Clinic Physiology (IFC), via Prov. Lecce-Monteroni, 73100 Lecce, Italy.
| | - Giovanna Giovinazzo
- National Research Council-Institute of Sciences of Food Production (ISPA), via Prov. Lecce-Monteroni, 73100 Lecce, Italy.
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9
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Guo W, Gu X, Tong Y, Wang X, Wu J, Chang C. Protective effects of mannan/β-glucans from yeast cell wall on the deoxyniyalenol-induced oxidative stress and autophagy in IPEC-J2 cells. Int J Biol Macromol 2019; 135:619-629. [PMID: 31132443 DOI: 10.1016/j.ijbiomac.2019.05.180] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 05/23/2019] [Accepted: 05/24/2019] [Indexed: 02/06/2023]
Abstract
The aim of this study was to investigate the effects of biomacromolecules mannan/β-glucans from yeast cell wall (BYCW) to alleviate Deoxynivalenol(DON)-induced injury. Considering that DON has strong oxidizing effect and stimulates autophagy and apoptosis, we examined the effects of BYCW on consequent oxidative stress damage indicators, cells autophagy and apoptosis induced by DON using the porcine jejunum epithelial cell lines (IPEC-J2) as a cell culture model. The results showed that application of BYCW could reverse the decrease of cell viability by DON significantly, and suppress the levels of tumor necrosis factor-α (TNF-α) and interleukin-8 and -6 (IL-8 and IL-6), except IL-1β. Further experiments revealed that BYCW treatment counteracted the DON-induced down-regulation of intracellular glutathione (GSH) and up-regulation of reactive oxygen species (ROS) and malondialdehyde (MDA). Through western blot analysis, we observed that BYCW treatment was able to down-regulate the expression of autophagy protein LC3-II and up-regulate the expression of P62 protein against DON, which suggested that autophagy induced by DON may be suppressed. Altogether, these results indicated a potential ability of supplementation of BYCW to improve cell growth and metabolism as well as the preventive properties of BYCW against the DON-induced cell damage by activating antioxidant system.
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Affiliation(s)
- Wenyan Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaolian Gu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yaqi Tong
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xu Wang
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan 430070, China
| | - Jine Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory of Intensive Processing of Staple Grain and Oil, Ministry of Education, Key Laboratory for Processing and Transformation of Agricultural Products, Hubei, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Chao Chang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory of Intensive Processing of Staple Grain and Oil, Ministry of Education, Key Laboratory for Processing and Transformation of Agricultural Products, Hubei, Wuhan Polytechnic University, Wuhan 430023, China.
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11
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Benucci I, Liburdi K, Cerreti M, Esti M. Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production. J Food Sci 2016; 81:M2015-20. [PMID: 27376497 DOI: 10.1111/1750-3841.13379] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 05/18/2016] [Accepted: 06/02/2016] [Indexed: 11/26/2022]
Abstract
The preparation of yeast starter culture (Pied de Cuve) for producing sparkling wine with the traditional method is a key factor for manufacturing a good Prise de mousse. In this paper, the evolution of total yeast population, its viability during Pied de Cuve preparation, and the pressure profile during the 2nd fermentation in 2 different base wines made from Bombino bianco and Chardonnay grapes were investigated using 4 different commercial active dried yeasts. The study proves that despite the initial differences observed throughout the acclimatization phase, all the tested strains showed similar results on either the total population (from 8.2 × 10(7) cells/mL to 1.3 × 10(8) cells/mL) or cellular viability (from 70% to 84%). Independently from the base wine tested, the kinetic of sugar consumption was faster during the gradual acclimatization to the alcoholic medium (phase II) and slower during the preparation of starter culture in active growth phase (phase III). During both of these phases Saccharomyces cerevisiae bayanus Vitilevure DV10(®) (Station œnotechnique de Champagne) proved to have a higher sugar consumption rate than the other strains. During the Prise de mousse, S. cerevisiae bayanus Lalvin EC-1118(®) (Lallemand) reached the maximum pressure increase within time in both base wines.
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Affiliation(s)
- Ilaria Benucci
- Dept. for Innovation in Biological, Agro-food and Forest Systems, Univ. of Tuscia, via S. Camillo de Lellis, 01100, Viterbo, Italy
| | - Katia Liburdi
- Dept. for Innovation in Biological, Agro-food and Forest Systems, Univ. of Tuscia, via S. Camillo de Lellis, 01100, Viterbo, Italy
| | - Martina Cerreti
- Dept. for Innovation in Biological, Agro-food and Forest Systems, Univ. of Tuscia, via S. Camillo de Lellis, 01100, Viterbo, Italy
| | - Marco Esti
- Dept. for Innovation in Biological, Agro-food and Forest Systems, Univ. of Tuscia, via S. Camillo de Lellis, 01100, Viterbo, Italy
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Bleve G, Tufariello M, Vetrano C, Mita G, Grieco F. Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate Beads. Front Microbiol 2016; 7:943. [PMID: 27379072 PMCID: PMC4906054 DOI: 10.3389/fmicb.2016.00943] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Accepted: 06/01/2016] [Indexed: 11/13/2022] Open
Abstract
Malolactic fermentation (MLF) usually takes place after the end of alcoholic fermentation (AF). However, the inoculation of lactic acid bacteria together with yeast starter cultures is a promising system to enhance the quality and safety of wine. In recent years, the use of immobilized cell systems has been investigated, with interesting results, for the production of different fermented foods and beverages. In this study we have carried out the simultaneous immobilization of Saccharomyces cerevisiae and Oenococcus oeni in alginate beads and used them in microvinifications tests to produce Negroamaro wine. The process was monitored by chemical and sensorial analyses and dominance of starters and cell leaking from beads were also checked. Co-immobilization of S. cerevisiae and O. oeni allowed to perform an efficient fermentation process, producing low volatile acidity levels and ethanol and glycerol concentrations comparable with those obtained by cell sequential inoculum and co-inoculum of yeast and bacteria cells in free form. More importantly, co-immobilization strategy produced a significant decrease of the time requested to complete AF and MLF. The immobilized cells could be efficiently reused for the wine fermentation at least three times without any apparent loss of cell metabolic activities. This integrated biocatalytic system is able to perform simultaneously AF and MLF, producing wines similar in organoleptic traits in comparison with wines fermented following traditional sequential AF and MLF with free cell starters. The immobilized-cell system, that we here describe for the first time in our knowledge, offers many advantages over conventional free cell fermentations, including: (i) elimination of non-productive cell growth phases; (ii) feasibility of continuous processing; (iii) re-use of the biocatalyst.
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Affiliation(s)
- Gianluca Bleve
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Maria Tufariello
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Cosimo Vetrano
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Giovanni Mita
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Francesco Grieco
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
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la Gatta B, Picariello G, Rutigliano M, Lopriore G, Petrella G, Rusco G, Tremonte P, Di Luccia A. Addition of lees from base wine in the production of Bombino sparkling wine. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2634-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Giovinazzo G, Grieco F. Functional Properties of Grape and Wine Polyphenols. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:454-462. [PMID: 26547323 DOI: 10.1007/s11130-015-0518-1] [Citation(s) in RCA: 90] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Grape berries polyphenols are mainly synthesized in the skin tissues and seeds and they are extracted during the winemaking process. These substances have a potentially positive effect, on human health, thus giving to grape and red wine "functional properties" that can contribute to prevent a number of human illness. Nevertheless, the research community is showing that the real effect is a result of a combination of different factors, notably daily intake, bioavailability, or in vivo antioxidant activity that are yet to be resolved. Viticulture and winemaking practices, determine the concentration of polyphenols in grape and wine. To date, reduced knowledge is existing on the effects of different yeast strains on the final concentration of polyphenols in red wine. We summarize the recent findings concerning the effects of polyphenols on human chronic disease and the future directions for research to increase the amount of these compounds in wine.
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Affiliation(s)
- Giovanna Giovinazzo
- Istituto di Scienze delle Produzioni Alimentari-CNR, Unit of Lecce, via Monteroni, 73100, Lecce, Italy.
| | - Francesco Grieco
- Istituto di Scienze delle Produzioni Alimentari-CNR, Unit of Lecce, via Monteroni, 73100, Lecce, Italy
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15
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Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2566-z] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kemp B, Alexandre H, Robillard B, Marchal R. Effect of production phase on bottle-fermented sparkling wine quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:19-38. [PMID: 25494838 DOI: 10.1021/jf504268u] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.
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Caliari V, Burin VM, Rosier JP, BordignonLuiz MT. Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.013] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Effects of a β-glucanase enzymatic preparation on yeast lysis during aging of traditional sparkling wines. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.10.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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