Yeast Mannoproteins in Red Winemaking: Effect on Polysaccharide, Polyphenolic, and Color Composition

Guadalupe, Zenaida; Martínez, L.; Ayestarán, Belén

doi:10.5344/ajev.2010.61.2.191

Cited by 64 publications

(17 citation statements)

References 14 publications

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“…During winemaking, the selection of MP-overproducing yeasts are nowadays considered by many winemakers, and the AOL accompanied with the batonnage technique (stirring the lees at the bottom of the wine aging vessels periodically) to accelerate the degradation of lees (mainly consist of dead yeast cells and grape tissues) and to promote the release of MPs has been traditionally adopted, because MPs had been found effective in preventing the formation of tartaric crystals and protein hazes, and improving wine mouth-feel sensation (Belda et al, 2015(Belda et al, , 2016Benito et al, 2019;Braschi et al, 2019;Caridi, 2006;Charpentier et al, 2004;Domizio et al, 2014Domizio et al, , 2017Dupin et al, 2000;Escot et al, 2001;Fornairon-Bonnefond et al, 2002;Lankhorst et al, 2017;Leãoe et al, 2020;Moreira et al, 2022;Pérez-Serradilla & De Castro, 2008;Waters et al, 1994). In recent decades, many researchers have reported that MPs can also interact with wine pigments and volatile compounds, which indicate a multifunctional role of MPs in modulating wine organoleptic properties (Alcalde-Eon et al, 2014, 2019a, 2019bEscot et al, 2001;Ghanem et al, 2017;Guadalupe & Ayestarán, 2008;Guadalupe et al, , 2010Rinaldi et al, 2012Rinaldi et al, , 2019Rodrigues et al, 2012a;Zhang et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Zhai

et al. 2023

Food Frontiers

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Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining wine stability and modulating wine organoleptic properties. Due to their natural presence in wines, MP products are allowed to be used as enological additives in wine industry. To guarantee an appropriate application of these products during winemaking, it is necessary for both researchers and winemakers to understand the mechanisms of MPs as multifunctional organoleptic modulators. This review has introduced the current state of knowledge of the researches focus on the application of different MP products in red wines and also the interactions between MPs and wine sensory active components (polyphenols, aroma compounds) in model wine solutions. We have summarized the possible mechanisms of MPs that affect the color, astringency, and aroma of red wines and the relationship between the physicochemical characteristics and functionalities of MPs. Besides, development trends of MP products are also discussed. It seems that yeast biomass, especially those from non‐Saccharomyces yeasts show good potential in producing large quantities of MPs, an appropriate combination of yeast cultivation and preservation methods with extraction and purification techniques may obtain MPs of ideal production, purity, and functionality in an industrial scale, which should be put more efforts by both scientists and manufacturers in the future.

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Section: Introductionmentioning

confidence: 99%

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Zhai

et al. 2023

Food Frontiers

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“…Peŕez-Magarinõ et al 15 also observed an increase in white wines treated with these same extracts, mainly in the wines treated with WM extract rich in high-molecular-weight and mediummolecular-weight polysaccharides. Del Barrio-Galań et al 12,46 and Guadalupe et al 45 found an increase of the content of total polysaccharides,e specially the LMWP by the addition of yeast derived polysaccharides in red wines. However, Guadalupe and Ayestarań 44 observed that yeast polysaccharides did not solubilize in wine and can precipitate or react with other compounds.…”

Section: ■ Results and Discussionmentioning

confidence: 96%

“…These results agree with those found by some authors that used other types of polysaccharides, but all the studies did not show the same results. Some authors reported an increase of the color intensity due to the interactions between polysaccharides and anthocyanins , while others observed a decrease. , Therefore, the effect of yeast polysaccharides on the color stability in red wines is not clear.…”

Section: Resultsmentioning

confidence: 99%

Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines

Curiel-Fernández,

Cano-Mozo,

Ayestarán

et al. 2023

J. Agric. Food Chem.

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Polysaccharides have an important role in the technological and sensory characteristics of wines. The aim of this work was to study the effects of the addition of four polysaccharide extracts obtained from grape products and byproducts to red wines during storage for 2 months on their phenolic composition and color. The four extracts rich in polysaccharides were obtained from grape must, white grape pomace, red grape marc, and red wine, and they were compared with a commercial inactivated yeast. These products were studied in three wines selected for their highest astringency and acidity characteristics. The highest differences were found in the red wines with high initial phenolic concentrations, which reduced their values. The addition of polysaccharide extracts from grape pomace or marc, must, or yeast can mainly be interesting in wines with high phenolic content since they may be useful to modulate the astringency of red wines. This is the first work that studies the effect of polysaccharide extracts obtained from grape byproducts in red wines, showing great possibilities of these products.

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“…The composition of berry and yeast cell walls is the main variable influencing the initial amount and nature of wine polysaccharides; however, due to their propensity to interact with other macromolecules, like proanthocyanidins (Riou et al, 2002), with volatile molecules (Chalier et al, 2007), colour and foam (Guadalupe et al, 2010;Martínez-Lapuente et al, 2013;Martínez-Lapuente et al, 2019), polysaccharides continuously change and evolve over time during fermentation and ageing (Guadalupe and Ayestarán, 2007).…”

Section: Introductionmentioning

confidence: 99%

Foliar applications to vines of methyl jasmonate and nanoparticles doped with methyl jasmonate: impact on grape and wine polysaccharide composition

et al. 2023

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Polysaccharides in wine play important roles in the stabilization and in the sensory properties of wines. Elicitor application constitutes an interesting field of research since it is indirectly involved in the accumulation in grape cell walls of molecules like callose, lignin, phenolic compounds and glycoproteins. Currently, biomimetic calcium phosphate (ACP) nanoparticles are successfully used in viticulture for the controlled delivery of bioactive molecules, such as elicitors. The aim of this study was to compare the effect of the application of two different elicitors on both grape and wine of Tempranillo polysaccharide composition. Methyl jasmonate (MeJ) and nanoparticles doped with MeJ were applied to the canopy at veraison and one week later in two vintages. In the grape extracts, the foliar treatments did not increase the content of monosaccharides or that of the main pectin families; therefore, the elicitors did not reinforce the cell walls of the Tempranillo grape. The extractability and solubility of the pectic families of the grape cell walls into the wine depended on the type of family and the climate of the vintages.

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Yeast Mannoproteins in Red Winemaking: Effect on Polysaccharide, Polyphenolic, and Color Composition

Cited by 64 publications

References 14 publications

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines

Foliar applications to vines of methyl jasmonate and nanoparticles doped with methyl jasmonate: impact on grape and wine polysaccharide composition

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