Polysaccharides and Oligosaccharides Produced on Malvar Wines Elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 Native Yeasts from D.O. “Vinos de Madrid”

Abstract

Polysaccharides and oligosaccharides released into Malvar white wines elaborated through pure, mixed, and sequential cultures with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. "Vinos de Madrid" were studied. Both fractions from different white wines were separated by high-resolution size-exclusion chromatography. Glycosyl composition and wine polysaccharide linkages were determined by GC-EI-MS chromatography. Molar-mass distributions were determined by SEC-MALLS, and intrinsic viscosity was determined by differential viscometer. Yeast species and type of inoculation have a significant impact on wine carbohydrate composition and structure. Mannose residues from mannoproteins were significantly predominant in those cultures where T. delbrueckii was present in the fermentation process in comparison with when pure cultures of S. cerevisiae were present in the fermenation process. Galactose residues from polysaccharides rich in arabinose and galactose presented greater values in pure cultures of S. cerevisiae, indicating that S. cerevisiae released fewer mannoproteins than T. delbrueckii. Moreover, we reported structural differences between mannoproteins released by T. delbrueckii CLI 918 and those released by S. cerevisiae CLI 889. These findings help to provide important information about the polysaccharides and oligosaccharides released from the cell walls of Malvar grapes and the carbohydrates released from each yeast species.

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

“…Mannoproteins represent the second most abundant group; however, these polysaccharides are formed during alcoholic fermentation or ageing during lees processes [26,47]. Although the first microbiological applications for increasing the content of mannoproteins in wines were based on the use of S. cerevisiae strains, later studies showed that some non-Saccharomyces species release higher concentrations of mannoproteins than S. cerevisiae [47][48][49][50]. Other polysaccharides of a different nature than mannoproteins are also reported for some non-Saccharomyces species [26,[51][52][53].…”

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

“…T. delbrueckii was demonstrated to produce lower amounts of acetaldehyde and acetic acid in comparison with S. cerevisiae, confirming its high potential for application in wine production [9,22]. Regarding the production of glycerol, results from the literature are contradictory, showing sometimes higher [9,17,23] and sometimes lower production of glycerol than S. cerevisiae [24]. With respect to organic acids, and apart from acetic acid production, T. delbrueckii also demonstrated a certain activity of malic acid degradation, higher than the usual levels reported for S. cerevisiae [21,22,25,26].…”

Advances in the Study of Candida stellata

“…L.) must, produced the highest quantity of pectinases (polygalacturonases) in comparison with other non-Saccharomyces. This pectinase activity of C. stellata CLI 920 could be correlated with the higher galacturonic acid content observed into the oligosaccharides fraction of the wine produced with this strain alone [104]. Also, polygalactosidases enzymes produced by C. stellata together with exo and endoglucosidases are important in the degradation of the β-glucans by Botrytis cinerea [2].…”

“…Numerous investigations have clearly confirmed that these macromolecules are related to technological and sensorial properties in wines, such as prevention of protein haze in white wines [132], protection against crystallization of tartrate salts [133], interaction with aroma compounds [134], improvement of foam stability and flocculation in sparkling wines [135], reduction of astringency and increased body and mouthfeel [136], and increase of the growth of malolactic bacteria [137]. Moreover, it has been noted that the utilization of Saccharomyces/non-Saccharomyces co-fermentations results in increased release of polysaccharides into the wine, since the high capacity of non-Saccharomyces wine yeasts to release polysaccharides (including mannoproteins) has been verified [104,[138][139][140]. Giovani et al [139] characterized the monosaccharide composition of mannoproteins produced by S. bombicola 3827; they noted that the polysaccharides produced by S. bombicola were essentially mannoproteins with 73-74% of mannose residues.…”