Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein

Abstract

Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocyanins, phenolic acids profiles, color characteristics, and antioxidant activities of wine. The results showed that the addition of MP before fermentation significantly increased the total phenolic content (TPC), total anthocyanin content, total tannin content (TTC), total flavonoid content, and total flavanol content in wine, whereas the addition of MP during storage had the opposite effect. The addition of MP before alcohol fermentation significantly increased the amount of individual anthocyanins and individual phenolic acids, maintained the color, and increased the antioxidant capacity of wine. In addition, the addition of 0.3 g/L MP during storage increased the content of individual phenolic acids and TPC of wine. However, the addition of 0.1 g/L MP during storage significantly reduced the TPC, TAC, TTC, and individual anthocyanin content (except for malvidin-3-glucoside and malvidin-3-acetly-glucoside); meanwhile, the treatment attenuated the color stability and antioxidant capacity of wine. The results demonstrated that the addition of MP before alcohol fermentation could increase the functional components and improve the color stability and antioxidant capacity of wine.

Integrated Transcriptomic and Metabolomic Analyses Reveal the Mechanisms Underlying Anthocyanin Coloration and Aroma Formation in Purple Fennel

“…Apparently, most of the structural genes of anthocyanin biosynthetic pathway were intensively upregulated in the purple leaves of “Bronze,” excepting a few very early biosynthetic genes (EBGs) of phenylpropanoid pathway including phenylalanine ammonia-lyase (PAL) and cinnamate 4-hydroxylase (C4H), in comparison with “Florence” ( Figure 4 and Supplementary Table S4 ). Similar to the findings reported previously, the high gene transcripts (such as CHS, F3H, F3′H, DFR, and ANS) accord well with the drastically reinforced production of cyanidin-based anthocyanins in purple fennel ( 22 , 28 , 39 ). Similarly, the evidently upregulated transcripts of other structural genes such as FLS (flavonol synthase) might contribute to the enhanced accumulation of flavonols ( Figure 4 and Supplementary Table S4 ).…”

Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking

“…Although most studies have focused on the quality of red wine in the aging phase, it has been reported that the addition of polysaccharides before alcoholic fermentation also has a positive effect ( Table 5 ), increasing the content of anthocyanins, phenolic acids, tannins, and antioxidant capacity in the produced red wine ( 171 ).…”

“…Although the content of anthocyanins may decrease during AOL ( 126 , 171 ) due to adsorption by the lees ( 126 ), the application of lees of species such as S’codes ludwigii and S. pombe ( 169 ) may reduce the loss of anthocyanins. However, the lees must come from yeasts with low or no β-glucosidase activity, which can generate hydrolysis, and, therefore, the loss of anthocyanins ( 146 ).…”

Discovering the Influence of Microorganisms on Wine Color

“…MPs are polysaccharides released by yeast cells during wine fermentation and during aging of wine on lees by endo-glucanases, exo-D-mannose, and α-D-mannosidase ( Arévalo Villena et al, 2005 ; Belda et al, 2016 ; Balmaseda et al, 2021 ). These proteins are mainly composed of mannose and glucose with a protein content ranging between 1 and 10% with a molecular weight ranging from 50 to 500 kDa ( Yue et al, 2021 ). MPs protect wine against protein precipitation and stabilize wine color intensity.…”

“…In fact, yeast MPs can combine with anthocyanins and tannins increasing color stability ( Escot et al, 2001 ). In fact, the addition of MPs before AF enhances the content of anthocyanins and phenolic acids improving the color stability ( Yue et al, 2021 ) and could protect the degradation of phenolic acids during the fermentation process playing a protective role ( Fernando et al, 2018 ; Rinaldi et al, 2019 ). However, Mekoue Nguela et al (2019) reported that polyphenol adsorption on yeast cell outer surface can have negative consequences on the cell wall metabolic activity interfering with cell signaling functions and nutrient transport.…”