Volatile Profile of Sparkling Wines Produced with the Addition of Mannoproteins or Lees before Second Fermentation Performed with Free and Immobilized Yeasts

Costa, Gustavo Pires; Nicolli, Karine Primieri; Welke, Juliane Elisa; Manfroi, Vítor; Zini, Cláudia Alcaraz

doi:10.21577/0103-5053.20180062

Cited by 8 publications

(11 citation statements)

References 29 publications

(63 reference statements)

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“…The experimental data have underlined that the strains 951 and 12233x6167 produced the highest amounts of mannoproteins while the strains velo 5+ and 6075 released the lowest amount. On the other hand, the quantity of mannoproteins released can vary extremely in relation to the strain and to the chemical-physical and compositional conditions of the system [33,40,41]. Their presence can also affect the release of volatile compounds, affecting the final perception of the wine [33].…”

Section: Discussionmentioning

confidence: 99%

“…On the other hand, the quantity of mannoproteins released can vary extremely in relation to the strain and to the chemical-physical and compositional conditions of the system [33,40,41]. Their presence can also affect the release of volatile compounds, affecting the final perception of the wine [33]. In winemaking, the addition of commercial products rich in mannoproteins can be performed, but the challenge to find mannoprotein producing yeast can represent a great advantage also from an economical point of view.…”

Section: Discussionmentioning

confidence: 99%

“…As showed from different Authors, the presence of these polysaccharides can also stimulate the growth of different lactic acid bacteria including Oneococcus oeni [23,24] and positively interact with flor yeasts [25,26]. Moreover, MPs also promote the wine palatability and mouth feel [27] by increasing the sweetness [28], [29][30][31] and improving the aroma persistence and complexity [32,33]. Yeasts can release mannoproteins, thanks to a controlled hydrolysis [9], even during the fermentation and the aging process.In this context, the selection of new Saccharomyces cerevisiae strains or hybrids or S. bayanus strains able to release a significant concentration of mannoproteins represents one of the emerging challenges in the oenological sector.…”

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Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains

et al. 2019

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: The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of Saccharomyces cerevisiae and 1 of Saccharomyces bayanus for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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confidence: 99%

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Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains

et al. 2019

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“…However, Chalier et al [12] have shown that both the glycosidic and peptidic parts of the MP may interact with the aroma compounds. Different authors have reported the role of yeast derivatives as a source of MP on wine aroma [97,98,[100][101][102]. Dosage appears to be fundamental since low amounts of MP increased the volatility of some esters, giving more flowery and fruity notes to the wine; while higher amounts increased fatty acid content, producing yeasty, herbaceous and cheese-like smells [97].…”

Section: Yeast Polysaccharides: Origin Structure and Functionsmentioning

confidence: 99%

“…In still wines, the use of free yeast strains with higher concentrations of MP resulted in higher concentration of positive aroma compounds, such as terpenes and C13-norisoprenoids associated with the fresh, fruity, and floral notes [103]. On the other hand, the addition of commercial products rich in MP in sparkling wines resulted in higher content of some fruity esters [102], and improved the perception of fruity [100,101] Properties of Wine Polysaccharides DOI: http://dx.doi.org /10.5772/intechopen.85629 and flowery characters [100]. It has been proposed that MP can be used to remove or reduce the occurrence of wine off-flavors as ethyl phenols (4-ethylguaiacol and 4-ethylphenol).…”

Section: Yeast Polysaccharides: Origin Structure and Functionsmentioning

confidence: 99%

Properties of Wine Polysaccharides

Martínez‐Lapuente¹,

Guadalupe²,

Ayestarán³

2020

Pectins - Extraction, Purification, Characterization and Applications

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Polysaccharides are the main macromolecules of colloidal nature in wines, and play a fundamental role in the technological properties and organoleptic characteristics of the wines. The role of the different wine polysaccharides will depend on their quantity but also on their chemical composition, molecular structure and origin. Wine polysaccharides originate from grapes and yeast acting during the winemaking. The main polysaccharides present in wines can be grouped into three major families: (i) polysaccharides rich in arabinose and galactose (PRAG), (ii) polysaccharides rich in rhamnogalacturonans (RG-I and RG-II), which both come from the pectocellulosic cell walls of grape berries, and (iii) mannoproteins (MP) released by yeasts. This paper describes the origin, structure and role of the different wine polysaccharide families through a bibliographic revision of their origin and extraction into the wines, as well as their technological and sensory properties.

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Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brasil

Oliveira¹,

Cardoso²,

Santiago³

et al. 2020

RSD

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Cachaça is produced and marketed throughout Brazil to an extent that it has become a symbol of the country. To ensure the safety to consumers, the quality of the beverage must meet the legal standards set by Brazilian law. Nevertheless, reports of inadequacies are still common, and the complexity of its composition requires more detailed studies. This study sought to evaluate the chemical composition of cachaça produced in the state of Paraiba, determine the conformity with the parameters required by legislation, and identify volatile compounds present in these beverages. The cachaça samples were collected from the local commerce in their original packaging and sent to the Laboratório de Análise de Qualidade de Aguardente of the Universidade Federal de Lavras, in Lavras, Minas Gerais, Brazil. The parameters analyzed were those established by Brazilian legislation as indicators of quality. Volatile compounds were identified by mass spectrometry coupled to gas chromatography (GC-MS). Among the 20 samples analyzed, 17 were irregular with respect to at least one of the parameters established by the legislation. The complexity of the volatile composition has been proven by the fact that 57 compounds represented mainly by esters (ethyl decanoate and ethyl dodecanoate) and alcohols (3-methyl-1-butanol) were found.

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Volatile Profile of Sparkling Wines Produced with the Addition of Mannoproteins or Lees before Second Fermentation Performed with Free and Immobilized Yeasts

Cited by 8 publications

References 29 publications

Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains

Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains

Properties of Wine Polysaccharides

Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brasil

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