1
|
Reis SF, Messias S, Bastos R, Martins VJ, Correia VG, Pinheiro BA, Silva LM, Palma AS, Coimbra MA, Coelho E. Structural differences on cell wall polysaccharides of brewer's spent Saccharomyces and microarray binding profiles with immune receptors. Carbohydr Polym 2022; 301:120325. [DOI: 10.1016/j.carbpol.2022.120325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 11/05/2022] [Accepted: 11/06/2022] [Indexed: 11/12/2022]
|
2
|
Lei X, Wang S, Zhao P, Wang X. Mannoproteins, arabinogalactan protein, rhamnogalacturonan II and their pairwise combinations regulating wine astringency induced by the interaction of proanthocyanidins and proteins. Int J Biol Macromol 2022; 224:950-957. [DOI: 10.1016/j.ijbiomac.2022.10.180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 10/15/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
|
3
|
Apolinar-Valiente R, Salmon T, Williams P, Nigen M, Sanchez C, Doco T, Marchal R. Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability? Food Chem 2021; 354:129477. [PMID: 33756317 DOI: 10.1016/j.foodchem.2021.129477] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 01/24/2021] [Accepted: 02/22/2021] [Indexed: 11/30/2022]
Abstract
Foam is the first attribute observed when sparkling wine is served. Bentonite is essentially used to flocculate particles in sparkling base wines but can impair their foamability. Gums from Acacia senegal and Acacia seyal improved the foamability of different bentonite-treated base wines. Our main goal was to see how the supplementation with new fractions separated from Acacia gums by Ion Exchange Chromatography affected foamability of sparkling base wines, deepening the relation between foam behavior and characteristics of wine and gums. High molar mass fractions increased the maximal foam height and the foam height during the stability period in, respectively, 11 out and 8 out of 16 cases (69% and 50%, respectively). The properties of the supplementing gums fractions obtained by IEC and, although to a minor extent, the wine characteristics, affected positively and/or negatively the foam behavior. Wine foamability also depended on the relationship between wine and gums fractions properties.
Collapse
Affiliation(s)
- Rafael Apolinar-Valiente
- UMR-1208 Ingénierie des Agropolymères et Technologies Emergentes, INRAE-Montpellier SupAgro-CIRAD-Université Montpellier, 2 Place Viala, Montpellier, France.
| | - Thomas Salmon
- Laboratoire d'Œnologie, Université de Reims Champagne-Ardenne, Reims, France
| | - Pascale Williams
- UMR-1083 Sciences Pour l'Œnologie, INRAE-Montpellier SupAgro-Université Montpellier, 2 Place Viala, Montpellier, France
| | - Michaël Nigen
- UMR-1208 Ingénierie des Agropolymères et Technologies Emergentes, INRAE-Montpellier SupAgro-CIRAD-Université Montpellier, 2 Place Viala, Montpellier, France
| | - Christian Sanchez
- UMR-1208 Ingénierie des Agropolymères et Technologies Emergentes, INRAE-Montpellier SupAgro-CIRAD-Université Montpellier, 2 Place Viala, Montpellier, France
| | - Thierry Doco
- UMR-1083 Sciences Pour l'Œnologie, INRAE-Montpellier SupAgro-Université Montpellier, 2 Place Viala, Montpellier, France
| | - Richard Marchal
- Laboratoire d'Œnologie, Université de Reims Champagne-Ardenne, Reims, France; Laboratoire Vigne, Biotechnologies et Environnement, Université de Haute-Alsace, Colmar, France
| |
Collapse
|
4
|
Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines. Foods 2021; 10:foods10020390. [PMID: 33578939 PMCID: PMC7916653 DOI: 10.3390/foods10020390] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 01/26/2021] [Accepted: 02/03/2021] [Indexed: 12/28/2022] Open
Abstract
The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of the remaining dosage for each case). Results showed that the addition of 50% of the bentonite to the base wine (before the tirage) resulted in sparkling wines with the lowest quantity of volatile compounds, mainly esters and norisoprenoids. No significant differences were found among the sparkling wines after 9 months of aging in relation to foam properties measured by Mosalux, although higher foamability and crown’s persistence were perceived in the sparkling wines with the addition of 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested that the amount of bentonite added as a fining agent in the tirage had greater effects than during the addition of this agent in the base wine.
Collapse
|
5
|
From the vineyard to the cellar: new insights of Starmerella bacillaris (synonym Candida zemplinina) technological properties and genomic perspective. Appl Microbiol Biotechnol 2021; 105:493-501. [PMID: 33394145 DOI: 10.1007/s00253-020-11041-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 11/25/2020] [Accepted: 12/01/2020] [Indexed: 12/16/2022]
Abstract
A large diversity of yeasts can be involved in alcoholic fermentation; however, Starmerella bacillaris strains have gained great attention due to their relevant and particular characteristics. S. bacillaris is commonly known as an osmotolerant, acidogenic, psychrotolerant, and fructophilic yeast. Most strains of this species are high producers of glycerol and show low ethanol production rates, being highlighted as promising alternatives to the manufacture of low-alcohol beverages. The increased production of high alcohols, such as benzyl alcohol that has antifungal and antibacterial properties, highlights S. bacillaris potential as a biocontrol agent. After harvest, antifungal yeasts become part of the must microbiota and may also improve the fermentation process. Moreover, during the fermentation, S. bacillaris releases important molecules with biotechnological properties, such as mannoproteins and glutathione. Considering the potential biotechnological properties of S. bacillaris strains, this review presents an overview of recent trends concerning the application of S. bacillaris in fermented beverages. KEY POINTS: •S. bacillaris as an alternative to the production of low-alcohol beverages. •S. bacillaris strains present biocontrol potential. •Molecules released by S. bacillaris may be of great biotechnological interest.
Collapse
|
6
|
Lopes GR, Passos CP, Petronilho S, Rodrigues C, Teixeira JA, Coimbra MA. Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach. Food Chem 2020; 344:128613. [PMID: 33243561 DOI: 10.1016/j.foodchem.2020.128613] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 10/19/2020] [Accepted: 11/08/2020] [Indexed: 02/07/2023]
Abstract
All coffee brews are prepared with roasted coffee and water, giving origin to espresso, instant, or filtered coffee, exhibiting distinct physicochemical properties, depending on the extraction conditions. The different relative content of compounds in the brews modulates coffee body, aroma, and colour. In this study it was hypothesized that a coffee infusion allows to obtain extracts that resemble espresso coffee (EC) physicochemical properties. Carbohydrates (content and composition) were the target compounds as they are organoleptically important for EC due to their association to foam stability and viscosity. The freeze-drying of the extracts allowed better dissolution properties than spray-drying. Instant coffee powders were obtained with chemical overall composition resembling espresso, although with lower lipids content. The extracts were able to produce the characteristic foam through CO2 injection or salts addition. Their redissolution at espresso concentration allowed a viscosity, foamability and volatile profile representative of an espresso coffee, opening new exploitation possibilities.
Collapse
Affiliation(s)
- Guido R Lopes
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Cláudia P Passos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Sílvia Petronilho
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; Chemistry Research Centre-Vila Real, Department of Chemistry, School of Life Sciences and Environment, UTAD, Quinta de Prados, Vila Real 5001 801, Portugal
| | - Carla Rodrigues
- Diverge, Grupo Nabeiro Innovation Center, Alameda dos Oceanos 65 1.1, 1990-208 Lisboa, Portugal
| | - José A Teixeira
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| |
Collapse
|
7
|
Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines. BEVERAGES 2019. [DOI: 10.3390/beverages5030054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The appearance of bubbles and foam can influence the likeability of a wine even before its consumption. Since foams are essential to visual and taste attributes of sparkling wines, it is of great importance to understand which compounds affect bubbles and foam characteristics. The aim of this work was to investigate the effect of interactions among proteins, amino acids, and phenols on the characteristics of foam in sparkling wines by using synchronous fluorescence spectroscopy techniques. Results have shown that several compounds present in sparkling wines influence foam quality differently, and importantly, highlighted how the interaction of those compounds might result in different effects on foam parameters. Amongst the results, mannoproteins were found to be most likely to promote foam and collar stability, while phenols were likely to increase the small bubbles and collar height in the foam matrix. In summary, this work contributes to a better understanding of the effect of wine compounds on foam quality as well as the effect of the interactions between those compounds.
Collapse
|
8
|
Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine. Int J Food Microbiol 2018; 289:134-144. [PMID: 30240984 DOI: 10.1016/j.ijfoodmicro.2018.09.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 09/11/2018] [Accepted: 09/13/2018] [Indexed: 11/23/2022]
Abstract
For still wines, killer strains of Torulaspora delbrueckii can be used instead of non-killer strains to improve this species' domination during must fermentation, with an ensured, reliable impact on the final wine quality. The present work analysed the usefulness of these killer yeasts for sparkling-wine making. After the first fermentation, the foaming capacity of T. delbrueckii base wines was very low compared to Saccharomyces cerevisiae base wines. Significant positive correlations of foaming parameters were found with the amounts of C4-C16 ethyl esters and proteins, and negative with some anti-foaming alcohols produced by each yeast species. There were, however, no evident positive effects of polysaccharides on those parameters. The organoleptic quality of the T. delbrueckii base wines was judged inappropriate for sparkling-wine making, so that the following second-fermentation experiments only used a single assemblage of S. cerevisiae base-wines. While second fermentation was completed with inoculation of S. cerevisiae (both alone and mixed with T. delbrueckii) to yield dry sparkling wines with high CO2 pressure, single inoculation with T. delbrueckii did not complete this fermentation, leaving sweet wines with poor CO2 pressure. Yeast death due to CO2 pressure was much greater in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae over T. delbrueckii irrelevant because no autolysed cells were found during the first days of mixed-inoculated second fermentation. Nonetheless, the organoleptic quality of the mixed-inoculated sparkling wines was better than that of wines single-inoculated with S. cerevisiae, and showed no deterioration in foam quality. This seemed mainly to be because T. delbrueckii increased the amounts of ethyl propanoate and some acids (e.g., isobutyric and butanoic), alcohols (e.g., 3‑ethoxy‑1‑propanol), and phenols (e.g., 4‑vinylguaiacol). For these sparkling wines, no significant correlations between foaming parameters and aroma compounds were found, probably because the differences in foaming parameter values among these wines were fairly small. This is unlike the case for the base wines for which there were large differences in these parameters, which facilitated the analysis of the influence of aroma compounds on base-wine foamability.
Collapse
|
9
|
Martínez JM, Delso C, Maza MA, Álvarez I, Raso J. Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine. Food Res Int 2018; 116:795-801. [PMID: 30717010 DOI: 10.1016/j.foodres.2018.09.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 09/05/2018] [Accepted: 09/08/2018] [Indexed: 10/28/2022]
Abstract
The potential of PEF for triggering autolysis of Saccharomyces cerevisiae and accelerating the release of mannoproteins during aging on the lees of Chardonnay wine was evaluated. Release of mannoproteins in Chardonnay wine increased drastically in samples containing PEF-treated (5 and 10 kV/cm, 75 μs) yeasts. No mannoprotein release was observed in the first seven days of aging on the lees in wine containing untreated yeast; however, after the same time interval, the concentration of those compounds increased by 40 and 60% in wines containing yeast treated by PEF at 5 and 10 kV/cm, respectively. After 30 days of incubation, the mannoprotein concentration in wines containing yeast treated under the most intense PEF conditions reached the maximum value. Control cells, on the other hand, required six months to reach that maximum level. Chromatic characteristics, total polyphenol index, total volatile acidity, pH, ethanol, and CIELAB parameters of the wine were not affected during aging on the lees with untreated and PEF-treated yeast. On the other hand, the capability of the mannoproteins released from yeast treated by PEF for decreasing wine turbidity, foaming, and interacting with tannins was similar to that of those released from untreated yeast; the differences observed were a consequence of the varying concentration of mannoproteins. The result obtained demonstrates that PEF permits the acceleration of the aging-on-lees step while avoiding or reducing the problems associated with it. To achieve this effect, intense treatment is not required. Therefore, wineries could process lees by using the most economical PEF devices on the market.
Collapse
Affiliation(s)
- Juan M Martínez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Carlota Delso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Marcos A Maza
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain; Universidad Nacional de Cuyo, Facultad de Ciencias Agrarias, Departamento de Ciencias Enológicas y Agroalimentarias, Argentina
| | - Ignacio Álvarez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Javier Raso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain.
| |
Collapse
|
10
|
Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region. Molecules 2018; 23:molecules23061372. [PMID: 29882831 PMCID: PMC6100208 DOI: 10.3390/molecules23061372] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 05/28/2018] [Accepted: 06/01/2018] [Indexed: 11/16/2022] Open
Abstract
In sparkling wine cool-climate regions like Champagne, it is sometimes necessary to pick the healthy grape clusters that have a relatively low maturity level to avoid the deleterious effects of Botrytis cinerea. In such conditions, we know that classical oenological parameters (sugars, pH, total acidity) may change but there is little information concerning the impact of grape berry maturity on wine proteins and foaming properties. Therefore, healthy grapes (Chardonnay and Pinot meunier) in 2015 and 2016 were picked at different maturity levels within the range of common industrial maturity for potential alcohol content 8–11% v/v in the Champagne region. Base wine protein content and foamability, and oenological parameters in grape juice and their corresponding base wines, were investigated. The results showed that base wine protein contents (analyzed by the Bradford method and by electrophoresis) and foamability were higher when the grapes were riper. The Pearson’s correlation test found significant positive correlations (r = 0.890–0.997, p < 0.05) between Chardonnay grape berry maturity degree (MD) and base wine foamability in both vintages. Strong correlations between MD and most of the oenological parameters in grape juice and base wine were also found for the two cultivars. Under the premise of guaranteed grape health, delaying harvest date is an oenological decision capable of improving base wine protein content and foamability.
Collapse
|
11
|
Kemp B, Condé B, Jégou S, Howell K, Vasserot Y, Marchal R. Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines. Crit Rev Food Sci Nutr 2018; 59:2072-2094. [PMID: 29420057 DOI: 10.1080/10408398.2018.1437535] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques.
Collapse
Affiliation(s)
- Belinda Kemp
- a Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University , Sir Isaac Brock Way, St Catharines , Ontario , Canada.,b Adjunct Professor, Department of Biological Sciences, Faculty of Mathematics and Science , Brock University , Sir Isaac Brock Way, St. Catharines , Ontario , Canada
| | - Bruna Condé
- c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia
| | - Sandrine Jégou
- d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France
| | - Kate Howell
- c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia
| | - Yann Vasserot
- d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France
| | - Richard Marchal
- d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France
| |
Collapse
|
12
|
Gonçalves FJ, Fernandes PA, Wessel DF, Cardoso SM, Rocha SM, Coimbra MA. Interaction of wine mannoproteins and arabinogalactans with anthocyanins. Food Chem 2018; 243:1-10. [DOI: 10.1016/j.foodchem.2017.09.097] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 09/14/2017] [Accepted: 09/18/2017] [Indexed: 10/18/2022]
|
13
|
López de Lerma N, Peinado RA, Puig-Pujol A, Mauricio JC, Moreno J, García-Martínez T. Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines. Food Chem 2018; 250:22-29. [PMID: 29412914 DOI: 10.1016/j.foodchem.2018.01.036] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2017] [Revised: 12/18/2017] [Accepted: 01/03/2018] [Indexed: 10/18/2022]
Abstract
Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the resulting wines. Sparkling wines obtained with two yeast strains inoculated as free cells, immobilized in alginate bed and bioimmobilized as biocapsules, were aged during 32 months. Among the volatile compounds, high Odor Activity Values were obtained with isoamyl acetate, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl octanoate, hexanol, 2-methoxy-4-vinylphenol, decanal, octanoic acid, decanoic acid and TDN. Taken together these contribute more than 70% of the overall aromatic series value. Although some results rely more on the yeast strain than the inoculation format, specific aroma compounds were associated with the immobilization format, allowing the classification of sparkling wines by PCA. As a result the aroma quality of sparkling wines could be improved using immobilized yeasts.
Collapse
Affiliation(s)
- Nieves López de Lerma
- Agricultural Chemistry Department, University of Córdoba, Building Marie Curie, 3rd Floor, Campus de Rabanales, 14014 Córdoba, Spain
| | - Rafael A Peinado
- Agricultural Chemistry Department, University of Córdoba, Building Marie Curie, 3rd Floor, Campus de Rabanales, 14014 Córdoba, Spain.
| | - Anna Puig-Pujol
- Department of Enological Research, Institute of Agrifood Research and Technology-Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, Spain
| | - Juan C Mauricio
- Microbiology Department, University of Córdoba, Building Severo Ochoa, Ground Floor, Campus de Rabanales, 14014 Córdoba, Spain
| | - Juan Moreno
- Agricultural Chemistry Department, University of Córdoba, Building Marie Curie, 3rd Floor, Campus de Rabanales, 14014 Córdoba, Spain
| | - Teresa García-Martínez
- Microbiology Department, University of Córdoba, Building Severo Ochoa, Ground Floor, Campus de Rabanales, 14014 Córdoba, Spain
| |
Collapse
|
14
|
Levin M, Burrington K, Hartel R. Composition and functionality of whey protein phospholipid concentrate and delactosed permeate. J Dairy Sci 2016; 99:6937-6947. [DOI: 10.3168/jds.2016-10974] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Accepted: 05/31/2016] [Indexed: 11/19/2022]
|
15
|
Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine. Food Microbiol 2016; 59:150-60. [PMID: 27375256 DOI: 10.1016/j.fm.2016.06.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2016] [Revised: 05/20/2016] [Accepted: 06/07/2016] [Indexed: 12/30/2022]
Abstract
The quality of traditional sparkling-wine depends on the aging process in the presence of dead yeast cells. These cells undergo a slow autolysis process thereby releasing some compounds, mostly colloidal polymers such as polysaccharides and mannoproteins, which influence the wine's foam properties and mouthfeel. Saccharomyces cerevisiae killer yeasts were tested to increase cell death and autolysis during mixed-yeast-inoculated second fermentation and aging. These yeasts killed sensitive strains in killer plate assays done under conditions of low pH and temperature similar to those used in sparkling-wine making, although some strains showed a different killer behaviour during the second fermentation. The fast killer effect improved the foam quality and mouthfeel of the mixed-inoculated wines, while the slow killer effect gave small improvements over single-inoculated wines. The effect was faster under high-pressure than under low-pressure conditions. Wine quality improvement did not correlate with the polysaccharide, protein, mannan, or aromatic compound concentrations, suggesting that the mouthfeel and foaming quality of sparkling wine are very complex properties influenced by other wine compounds and their interactions, as well as probably by the specific chemical composition of a given wine.
Collapse
|
16
|
Fracassetti D, Gabrielli M, Costa C, Tomás-Barberán FA, Tirelli A. Characterization and suitability of polyphenols-based formulas to replace sulfur dioxide for storage of sparkling white wine. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
17
|
Influence of grain particle sizes on the structure of arabinoxylans from brewer's spent grain. Carbohydr Polym 2015; 130:222-6. [DOI: 10.1016/j.carbpol.2015.05.031] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2014] [Revised: 05/04/2015] [Accepted: 05/05/2015] [Indexed: 11/18/2022]
|
18
|
Lin LH, Liu HJ, Chu HC, Hwang MC, Chen KM, Tan EC. Alkenyl Succinic Anhydride Structure Influences the Surface Activities of Gelatin Derivatives. J SURFACTANTS DETERG 2015. [DOI: 10.1007/s11743-015-1721-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
19
|
Pérez-Magariño S, Martínez-Lapuente L, Bueno-Herrera M, Ortega-Heras M, Guadalupe Z, Ayestarán B. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5670-5681. [PMID: 26027899 DOI: 10.1021/acs.jafc.5b01336] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory properties of white and rosé sparkling wines aged on lees for 9 months during two consecutive vintages. The addition of these products in the tirage phase did not affect either the content of phenolic compounds, amino acids, and biogenic amines or the foam properties. The commercial product with the highest mannoprotein content and the highest purity caused significant changes in the volatile composition of the wines and enhanced the fruity aromas in both Verdejo and Godello sparkling wines.
Collapse
Affiliation(s)
- Silvia Pérez-Magariño
- †Instituto Tecnológico Agrario de Castilla y León, Consejerı́a de Agricultura y Ganaderı́a, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
| | - Leticia Martínez-Lapuente
- §Instituto de las Ciencias de la Vid y del Vino (Universidad de la Rioja, CSIC y Gobierno de la Rioja), C/Madre de Dios 51, 26006 Logroño, Spain
| | - Marta Bueno-Herrera
- †Instituto Tecnológico Agrario de Castilla y León, Consejerı́a de Agricultura y Ganaderı́a, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
| | - Miriam Ortega-Heras
- †Instituto Tecnológico Agrario de Castilla y León, Consejerı́a de Agricultura y Ganaderı́a, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
| | - Zenaida Guadalupe
- §Instituto de las Ciencias de la Vid y del Vino (Universidad de la Rioja, CSIC y Gobierno de la Rioja), C/Madre de Dios 51, 26006 Logroño, Spain
| | - Belén Ayestarán
- §Instituto de las Ciencias de la Vid y del Vino (Universidad de la Rioja, CSIC y Gobierno de la Rioja), C/Madre de Dios 51, 26006 Logroño, Spain
| |
Collapse
|
20
|
Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Pérez-Magariño S. Role of major wine constituents in the foam properties of white and rosé sparkling wines. Food Chem 2015; 174:330-8. [DOI: 10.1016/j.foodchem.2014.10.080] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2014] [Revised: 09/25/2014] [Accepted: 10/15/2014] [Indexed: 11/24/2022]
|
21
|
Reis SF, Coelho E, Coimbra MA, Abu-Ghannam N. Improved efficiency of brewer's spent grain arabinoxylans by ultrasound-assisted extraction. ULTRASONICS SONOCHEMISTRY 2015; 24:155-164. [PMID: 25434751 DOI: 10.1016/j.ultsonch.2014.10.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2014] [Revised: 10/02/2014] [Accepted: 10/09/2014] [Indexed: 06/04/2023]
Abstract
Arabinoxylan (AX) rich extracts from brewer's spent grain (BSG) were produced by the application of ultrasound-assisted extraction (UAE) and conventional alkaline extraction (AKE). UAE and AKE were optimised for the production of the highest yield of ethanol insoluble material using response surface methodology (RSM). The efficiency of UAE was established by the significant reduction of time (7h to 25 min) and energy when compared to AKE, to recover similar amounts of AX (60%) from BSG, leading to the production of starch-free AX-rich extracts.
Collapse
Affiliation(s)
- Sofia F Reis
- School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha St., Dublin 1, Ireland.
| | - Elisabete Coelho
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
| | - Manuel A Coimbra
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
| | - Nissreen Abu-Ghannam
- School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha St., Dublin 1, Ireland.
| |
Collapse
|
22
|
Pinto M, Coelho E, Nunes A, Brandão T, Coimbra MA. Valuation of brewers spent yeast polysaccharides: a structural characterization approach. Carbohydr Polym 2014; 116:215-22. [PMID: 25458292 DOI: 10.1016/j.carbpol.2014.03.010] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Revised: 02/14/2014] [Accepted: 03/04/2014] [Indexed: 11/30/2022]
Abstract
Brewers spent yeast (BSY) is a by-product from beer industry that can be exploited as source of glucans and mannoproteins, with potential biological activities. In order to solubilize these carbohydrate-rich polymeric materials, a sequential extraction with hot water and alkaline solutions (0.1-8 M KOH) was performed. Mannoproteins were mainly (85%) extracted with 4 M KOH whereas glucans were extracted with 8 M KOH and in an amount that accounted only for 34% of total glucose. Final residue still accounted for 34% of the initial glucans and contained 98% of glucose. Cellulase and α-amylase treatments showed the presence of both α- and β-(1→4)-Glc linkages. To promote total solubilization of these insoluble glucans, the final residue was submitted to a partial acid hydrolysis. This work is the first report showing that the most abundant polysaccharides in BSY are polymers that contain structural features similar to cellulose, thus justifying their resistance to alkaline extractions, acid hydrolysis, and insolubility in water.
Collapse
Affiliation(s)
- Mariana Pinto
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - Elisabete Coelho
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
| | - Alexandra Nunes
- Centro de Biologia Celular, Departamento de Biologia, Secção Autónoma de Ciências da Saúde, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - Tiago Brandão
- Unicer Bebidas, SA, Leça do Balio, 4466-955 S. Mamede de Infesta, Portugal
| | - Manuel A Coimbra
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| |
Collapse
|
23
|
Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2012.09.016] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
24
|
Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Ortega-Heras M, Pérez-Magariño S. Changes in polysaccharide composition during sparkling wine making and aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:12362-12373. [PMID: 24308669 DOI: 10.1021/jf403059p] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The evolution in polysaccharide composition and molecular weights during sparkling wine making and aging was studied for the first time in this work. Different autochthonous grape varieties from Spain (Verdejo, Viura, Malvası́a, Albarı́n, Godello, Garnacha and Prieto Picudo) were used to elaborate sparkling wines following the champenoise method. Principal component analysis showed differentiation of wines according to polysaccharide families. This differentiation was due to the process of aging on yeast lees, but not to the variety employed. The content of mannoproteins during aging was positively correlated (r = 0.792) with total polysaccharides from grapes. After six months of aging the highest content of mannoproteins and polysaccharides rich in arabinose and galactose was obtained. Also a shift to lower molecular weights was observed. The combination of these two characteristics could imply a better foam stability and thus sensory quality of sparkling wines.
Collapse
Affiliation(s)
- Leticia Martínez-Lapuente
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC) , C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain
| | | | | | | | | |
Collapse
|
25
|
Coelho E, Rocha MAM, Saraiva JA, Coimbra MA. Microwave superheated water and dilute alkali extraction of brewers' spent grain arabinoxylans and arabinoxylo-oligosaccharides. Carbohydr Polym 2013; 99:415-22. [PMID: 24274525 DOI: 10.1016/j.carbpol.2013.09.003] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Revised: 08/30/2013] [Accepted: 09/03/2013] [Indexed: 11/19/2022]
Abstract
Microwave superheated water extractions (MWE) were performed to evaluate the feasibility of this technology for quantitative recovery of the arabinoxylans (AX) or arabinoxylo-oligosaccharides (AXOS) from brewers' spent grain (BSG). The AX+AXOS yield increased with the increase of the temperature in the range from 140 to 210 °C during 2 min. The higher temperatures promoted depolymerisation, debranching, and deesterification of the polysaccharides, with formation of brown products. The conditions that promote a compromise between the yield and the structure obtained, minimizing the thermal degradation of the fractions extracted by MWE are the following: (1) 140 °C, to remove the residual starch mixed with β-glucans; (2) Suspension of the residue left in water and treated at 180 °C; (3) suspension of the residue in 0.1 M KOH and treated at 180 °C. Using this sequential procedure, it was possible to extract 62% of BSG AX+AXOS, presenting degrees of polymerization ranging between 7 and 24 xylose residues, and a degree of phenolic acids esterification between 5 and 21%. The structural variability obtained by MWE allows defining specific types of compounds for different applications and uses depending on the extraction conditions used.
Collapse
Affiliation(s)
- Elisabete Coelho
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
| | | | | | | |
Collapse
|