Influence of Fining and Tartaric Stabilisation Procedures on White Wine Mannoprotein Content

Abstract

Limpidity is a major quality attribute in white wine appreciation. After alcoholic fermentation and ageing, white wines are normally subjected to protein and tartaric stabilisation, followed by filtration. The impact of bentonite and gelatine fining and cold static tartaric stabilisation on the mannoprotein content of two white wines was studied. All treatments promoted a decrease in the content of mannoproteins. Bentonite fining largely affected the mannoproteins with the highest molecular weight, as did cold static tartaric stabilisation and gelatine fining.

Improved Phenolic Compositions and Sensory Attributes of Red Wines by Saccharomyces cerevisiae Mutant CM8 Overproducing Cell-Wall Mannoproteins

“…Mannoproteins-tannins interactions seem to be noticeable in this study, agreeing with the binding abilities of baker's yeast mannoproteins that are stronger for tannins than the other phenolic compounds [26]. However, the potential interactions of mannoproteins with the other wine compositions, such as proanthocyanins [4,6], flavonols [7], tartaric acid [11], and aroma compounds [2], may not be neglected. These interactions facilitate the solubilization, rather than precipitation, of the related compositions in wine.…”

“…The presence or addition of mannoproteins in wines have been reported to endow diverse advantages, e.g., inhibiting tannin aggregation [4,6]; reducing astringency [7]; keeping phenolic components solubilized in red wines and improving color stabilization [4,[8][9][10]; preventing tartrate crystallization and precipitation in wines [11]; giving wines with rich flavor, body, and mouthfeels [2]; and reducing protein haze during wine aging [12,13]. Generally, different starters [14] and different commercial mannoproteins from baker's yeasts [4,7] result in wines with different color and tannins contents.…”

White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview

“…They originate from the outer layer of the yeast cell wall, specifically from Saccharomyces cerevisiae, since they make up 35-40% of the cell wall. These polysaccharides are glycoproteins, highly glycosylated and are covalently linked to an amorphous matrix of β-1,3-glucan [175] and containing 10-20% of protein and 80% of d-mannose, with lower amounts of d-glucose and N-acetyglucosamine [176,177]. Mannoproteins contain Nand O-linked carbohydrates bound to asparagine or serine or threonine residues, respectively.…”

Alternative Methods to SO2 for Microbiological Stabilization of Wine

“…In general, the effect of clarification of musts and wines (with or without the use of fining agents) in reducing the total microbial load, both yeasts and bacteria, has been reported (du Toit & Pretorius, 2002); however, due to the lack of specific studies, it should be regarded only as a palliative and complementary treatment. Moreover, the removal of colorant matter, macromolecules and volatile aroma compounds represents an unavoidable drawback (Lisanti, Gambuti, Genovese, Piombino, & Moio, 2014;Lisanti, Gambuti, Genovese, Piombino, & Moio, 2017;Rodrigues, Ricardo-da-Silva, Lucas, & Laureano, 2012), which should be kept in consideration to preserve wine sensory identity (Genovese, Lisanti, Gambuti, Piombino, & Moio, 2007) and varietal authenticity (Villano et al, 2017). SO 2 as an antimicrobial.…”