A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

Iseppi, Alberto De; Marangon, Matteo; Vincenzi, Simone; Lomolino, Giovanna; Curioni, Andrea; Divol, Benoit

doi:10.1016/j.lwt.2020.110274

Cited by 31 publications

(37 citation statements)

References 58 publications

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“…This provides additional evidence for the presence of carbohydrates. Mannoproteins and glucans are the major cell-wall carbohydrates, but given the nature of the analytical technique used, bands in Figure 6 b most likely correspond to yeast mannoproteins, as their protein domain allows for their ability to enter at least partially the SDS-PAGE gels [ 17 , 60 , 61 ]. Additionally, the β-glucanase treatment aims at releasing fractions rich in mannoproteins, although possibly still bearing some small fragments of the glucan to which it was covalently bound in the yeast cell wall.…”

Section: Discussionmentioning

confidence: 99%

“…These desirable attributes have led to the adoption of winemaking practices such as the inoculation of high mannoprotein-producing yeast strains and aging on the lees for the promotion of yeast autolysis and enhanced mannoprotein release [ 15 , 16 ]. Furthermore, it has recently been proposed that, although traditionally considered as waste by-products, yeast lees originating from wine fermentation can also be collected and recycled within the wine industry for their above-listed properties [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…Covalently bound mannoproteins, on the other hand, are typically released either through various acidic and alkaline washes which is likely to cause degradation of, or alterations to, the obtained glycocompounds, or through enzymatic treatment using β-glucanases [ 4 , 35 ]. In fact, the use of different treatments has shown to influence the techno-functional properties of the obtained extract and its impact on wine quality parameters [ 6 , 17 ]. Therefore, a combination of physical and enzymatic extraction methods is likely to yield the most representative pool of mannoproteins contained by the yeast cell wall.…”

Section: Introductionmentioning

confidence: 99%

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Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts

Snyman

Nguela

Sieczkowski

et al. 2021

Foods

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The exogenous application of yeast-derived mannoproteins presents many opportunities for the improvement of wine technological and oenological properties. Their isolation from the cell wall of Saccharomycescerevisiae has been well studied. However, investigations into the efficiency of extraction methods from non-Saccharomyces yeasts are necessary to explore the heterogeneity in structure and composition that varies between yeast species, which may influence wine properties such as clarity and mouthfeel. In this study, nine yeast strains were screened for cell wall mannoprotein content using fluorescence microscopy techniques. Four species were subsequently exposed to a combination of mechanical and enzymatic extraction methods to optimize mannoprotein yield. Yeast cells subjected to 4 min of ultrasound treatment applied at 80% of the maximum possible amplitude with a 50% duty cycle, followed by an enzymatic treatment of 4000 U lyticase per g dry cells weight, showed the highest mannoprotein-rich yield from all species. Furthermore, preliminary evaluation of the obtained extracts revealed differences in carbohydrate/protein ratios between species and with increased enzyme incubation time. The results obtained in this study form an important step towards further characterization of extraction treatment impact and yeast species effect on the isolated mannoproteins, and their subsequent influence on wine properties.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts

Snyman

Nguela

Sieczkowski

et al. 2021

Foods

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“…In this regard, the presence of phenolic compounds in the solid fraction, bound to yeast cell walls, has been reported [ 32 ]. Enzymatic-assisted extraction using Glucanex ® and Mannaway ® (β-1, 3 glucanase and β-1,4-mannanase activities, respectively) has been efficiently used in WL as treatment previous to a solid–liquid extraction to release anthocyanins or glycocompounds from the non-soluble fraction [ 33 , 34 ]. Considering this evidence, the aim of this study was to increase the release of WL phenolic compounds by protein hydrolysis of WL to maximize the phenolic yield, improving the valorization of this by-product.…”

Section: Introductionmentioning

confidence: 99%

Enzyme-Assisted Extraction to Obtain Phenolic-Enriched Wine Lees with Enhanced Bioactivity in Hypertensive Rats

López‐Fernández‐Sobrino

Margalef

Torres‐Fuentes

et al. 2021

Antioxidants

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The antihypertensive effect of the soluble fraction of wine lees (WL) from Cabernet variety grapes was recently reported by our group. This blood pressure (BP)-lowering effect was attributed to the presence of flavanols and anthocyanins. In this context, phenolic-enriched wine lees (PWL) could potentially exhibit a stronger bioactivity. Therefore, the aim of this study was to obtain a soluble fraction of WL with increased phenolic content and evaluate its functionality. The PWL were obtained using an enzyme-assisted extraction based on the hydrolysis of WL proteins with Flavourzyme®. They contained 57.20% more total phenolic compounds than WL, with anthocyanins and flavanols being the largest families present. In addition, PWL also showed greater angiotensin-converting enzyme inhibitory and antioxidant activities. Finally, the antihypertensive activity of the PWL was evaluated in spontaneously hypertensive rats. A single dose of 5 mL/kg body weight of PWL showed a greater BP-lowering effect than the one shown by WL. Moreover, this antihypertensive effect was more prolonged than the one produced by the antihypertensive drug Captopril. These results demonstrate that enzymatic protein hydrolysis is a useful method to maximize the extraction of phenolic compounds from WL and to obtain extracts with enhanced functionalities.

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“…As regards the recovery of phenolic compounds, enzymes and ultrasound treatments have been used before for the recovery of anthocyanins or glycoproteins from red wine lees, considering the lees as a winemaking byproduct. However, in these studies, the solvents used to perform the extraction were mixtures of ethanol or methanol in water at high concentrations, which have a more efficient extraction capacity than the wine (a hydroalcoholic solution with 12–15% of ethanol), and thus, far from the conditions of real winemaking [ 36 , 37 ].…”

Section: Introductionmentioning

confidence: 99%

The Application of Ultrasound and Enzymes Could Be Promising Tools for Recovering Polyphenols during the Aging on Lees Process in Red Winemaking

Osete-Alcaraz

Bautista‐Ortín

Pérez-Porras

et al. 2021

Foods

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The final concentration of phenolic compounds in wines is usually lower than what might be expected, given their concentration in grapes. This is in part due to the interactions between cell walls from grapes and yeast with phenolics during red winemaking. Most of these aggregates are insoluble and end up precipitating, forming part of the lees. The objective of this study is to determine the capacity of ultrasounds and/or enzymes treatments (β-glucanase and a pectolytic enzyme) to release the anthocyanins and tannins adsorbed in the lees. The ultrasound (US) applied for 120 min slightly favored the extraction of anthocyanins and doubled tannin extraction. Shorter sonication times did not show any positive effect. The combination of β-glucanase and pectolytic enzyme was always more effective in the liberation of anthocyanins (both no-acylated and acylated anthocyanins) and tannins than the enzymes acting separately. The combination of US (120 min), β-glucanase and pectolytic enzyme showed an additive effect, increasing the extraction of phenolic compounds with respect to the individual treatments and also releasing a large quantity of low molecular weight polysaccharides, compounds of enological importance. These results of this study could be of enological interest, facilitating and accelerating the aging on lees process, through the liberation of polysaccharides and the recovery of the phenolic compounds lost during vinification.

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A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

Cited by 31 publications

References 58 publications

Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts

Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts

Enzyme-Assisted Extraction to Obtain Phenolic-Enriched Wine Lees with Enhanced Bioactivity in Hypertensive Rats

The Application of Ultrasound and Enzymes Could Be Promising Tools for Recovering Polyphenols during the Aging on Lees Process in Red Winemaking

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