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

Abstract

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.

A Review on Wine Flavour Profiles Altered by Bottle Aging

“…Thus, the formation of new aroma components can be suppressed [ 86 ]. It acts as a colloidal barrier or an adsorb-free ethanol molecule, reducing the release and prolonging the persistence of wine aroma components [ 87 ].…”

Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds

“…Hence, the reduction in some aromatic compounds could also be attributed to an indirect effect of PS. Higher alcohols would precipitate by the formation of haze and by interactions with wine proteins and phenolics, resulting in hydrophobic interactions, hydrogen bonds, and/or π-π stacking [ 33 , 34 ]; however, the indirect interactions are mainly theorical and need to be contrasted in future studies [ 35 ]. The higher decreasing effect of higher alcohols in Viura wines treated with WPP after twelve months could also be attributed to hydrophobic interactions, hydrogen bonds, and/or π-π stacking of the RG-II glycosidic groups, with the largest aromatic family being found in Viura wines.…”

“…Since WPP had no effect on C6 alcohols at T1, and was mainly composed of RG-II (74.7%) [ 23 ], the retention effect of DWRP and CM at T1 could be attributed to the protein part of the PRAG in DWRP extract and MP in CM. On the other hand, the loss of the retention effect after twelve months could be due to the fact that these interactions between these aromatic compounds and PS are reversible, which means that the aromatic compounds can be gradually released by the formation of colloidal barriers or absorbing free ethanol molecules to break up the Marangoni effect in wines with an ethanol degree >5% [ 15 , 31 , 35 ]. Higher MP (or proteic PS) contents could produce higher retention effects [ 31 , 36 ].…”

“…C 6 –C 10 fatty acids are usually related with unpleasant aromas ( Table 2 ); however, they can prevent the hydrolysis of esters [ 37 ]. Those wines treated with DWRP and CM extracts presented higher retention of these volatile compounds after one month of aging, which can be due to the higher hydrophobicity of fatty acids because of their carbonyl and hydroxyl groups that can react with some PS as MP [ 35 ] and RG-II, which also has been related to the increase in fatty acids in solution [ 15 ]. However, no significant differences were observed in the concentrations of the fatty acids between wines treated with PS extracts and control wines after twelve months of bottling.…”

“…Moreover, the RG-II molecule have also shown a stabilization effect of these colloids [ 32 ], avoiding the release of the aromatic compounds. The retention effect of volatile compounds with planar structures and saturated bonds, as volatile phenols and terpenes, could be due to interactions of the RG-II through hydrophobic interactions or by the proteic part of the PRAG content by H-bonds and π-π stacking [ 15 , 35 , 36 ] by forming stable colloids in solution.…”