Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties

Ribeiro, Tânia Isabel Monteiro; Fernandes, Conceição; Nunes, Fernando M.; Filipe-Ribeiro, Luı́s; Cosme, Fernanda

doi:10.1016/j.foodchem.2014.02.149

Cited by 35 publications

(46 citation statements)

References 22 publications

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“…Considering the MPs released by the S. bacillaris strains when cultured alone, the protective activity (obtained considering the mean value of all the single-strain S. bacillaris) was always significantly higher than the MPs produced by the EC1118 strain (p<0.001). This is in disagreement with the data reported by Ribeiro et al (2014), which showed a higher stabilisation effect for MPs with higher mannose to glucose ratio. These data suggest that mannose content is not the only factor affecting the stabilising effect of MPs, and that other factors such as the nature of glycosyl linkages among sugars or the aminoacidic composition of the peptidic fraction could have an important effect on the chemical-physical behaviour of these macromolecules.…”

Section: Protein Stabilisationcontrasting

confidence: 99%

“…Conversely, the mean content of mannose in MPs isolated from single-strain AFs of S. bacillaris is 82.23±1.43%, according to the data from Domizio et al (2014). These data confirm the existence of a chemical difference between the MPs released by the two microorganisms, which can influence their technological properties, such as the ability to decrease the protein instability in white wines (Ribeiro et al, 2014). Finally, in sequential AFs the mannose percentage of MPs was intermediate (with the exception of sequential AF of FRI728 strain), but still significantly lower (from 85.28 to 87.43%) when compared to single-strain AF of EC1118 (Figure 2).…”

Section: Polysaccharides Characterisationsupporting

confidence: 64%

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Influence of the mannoproteins of different strains of <em>Starmerella bacillaris</em> used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines

et al. 2020

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Aim: In this work, seven strains of Starmerella bacillaris were analysed for their ability to release polysaccharides during alcoholic fermentation (AF), both in single-strain and in sequential AF together with Saccharomyces cerevisiae.Methods and Results: A synthetic polysaccharide-free must was used to characterise the mannoproteins (MPs) released. The MPs were quantified, characterised in terms of carbohydrate composition, and tested to assess their ability to reduce protein and tartrate instabilities and their ability to affect the foaming properties of wine.Conclusions: All the tested strains in sequential AF increased the total MPs production. Moreover, the strains affected the MPs properties in different ways regarding tartaric and protein stabilities. The MPs released in sequential AF by some S. bacillaris strains showed a significant effect on protein stabilisation and tartaric stability. An effect on the foamability was found for MPs obtained in single-strain AFs of S. bacillaris.Significance and impact of the study: An improvement in wine stability can be achieved using the sequential AF.

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Section: Protein Stabilisationcontrasting

confidence: 99%

Section: Polysaccharides Characterisationsupporting

confidence: 64%

Influence of the mannoproteins of different strains of <em>Starmerella bacillaris</em> used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines

et al. 2020

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“…Many non‐protein factors have been shown to influence protein‐haze formation in real wines, including EC, sulfate and iron concentration (Mesquita et al , de Bruijn et al ), wine pH (Dufrechou et al ), polysaccharides (Ribeiro et al ) and phenolic substances (Pocock et al ). The extent to which wine components influenced haze formation in the selected wines was determined using PLS analysis and MLR.…”

Section: Resultsmentioning

confidence: 99%

Effect of white wine composition on protein haze potential

McRae

Schulkin

Dambergs

et al. 2018

Australian Journal of Grape and Wine Research

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Background and Aims Haze formation in white wine is caused by protein aggregation and can be influenced by many other wine components. This study investigated the impact of wine matrix composition on haze formation in 60 white wines to assess the feasibility of predicting haze by measuring selected wine components. Methods and Results Sixteen wine matrix components previously shown to influence wine haze in model and reconstitution studies were analysed in a range of white wines and compared to the amount of haze formed in a heat test. Protein concentration and electrical conductivity were the only components that significantly (P < 0.05) correlated with haze formation (positive and negative correlations, respectively). Partial least squares and multiple linear regression analyses, however, indicated that this correlation (R2 = 0.54, standard error in cross validation = 9.00, residual predictive deviation (RPD) = 1.44) was not sufficient to use as a model for predicting haze formation. Conclusions Protein concentration and electrical conductivity are the key influencing factors of haze formation in white wines, although multiple other components are likely to also contribute to the amount of haze produced. Significance of the Study Predicting haze potential in wine is achieved more effectively by inducing a haze than by measuring individual wine components.

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“…In the tasting sheet, it ranges from "dry" to "jammy". The best-known jammy wines are whites that are fermented in casks and subjected to long periods of contact with the fermentation yeasts (bâtonnage sur lies), so that the high molecular weight compounds, including proteins and polysaccharides, that are released from the cells to the wine, increase the wine viscosity and produce the jamminess [42]. Viscous mouth-feel may also be an equivalent descriptor and Runnebaum et al [43] discarded its relation with ethanol and glycerol in white wines, and associated it with spice, oak, and caramel of barrique-aged wines.…”

Section: Creaminessmentioning

confidence: 99%

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

2016

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Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines. We hypothesize that this is due to the tasting methodology that fails to recognize this wine style. Therefore, the purpose of this work was to show the implementation of a new wine tasting approach to overcome this drawback. The proposed training technique is based on the emotional responses of the taster after smelling two wines of clearly opposite styles. The first wine is characterized by high aromatic intensity but low in-mouth intensity, perceived as disappointing to the taster, here defined as an "easy" wine. The second wine is characterized as a wine with low aromatic intensity but that provides an unexpectedly positive in-mouth experience, here defined as a "difficult" wine. These emotions are explained by the wine sensorial characteristics. The "easy" wine has an intense, simple smell with short persistence while the "difficult" wine has a low intensity, complex aroma, and long persistence. The first style corresponds to the international commercial wines most prized in international wine challenges. The second, frequently rejected by untrained tasters, is consistent with the "so called" classic European wines, and is characterized by light red or yellow straw colors, weak smell intensity, and aggressive mouth-feel. After no more than four training sessions and using the OIV tasting sheet, inexperienced tasters were able to score "difficult" wines equally as "easy" wines and understand their different attributes. In conclusion, this new tasting approach may be used by wine professionals to explain the characteristics of high quality wines that are not easily recognized by untrained consumers.

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Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties

Cited by 35 publications

References 22 publications

Influence of the mannoproteins of different strains of <em>Starmerella bacillaris</em> used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines

Influence of the mannoproteins of different strains of <em>Starmerella bacillaris</em> used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines

Effect of white wine composition on protein haze potential

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

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