Influence of Yeast Mannoproteins in the Aroma Improvement of White Wines

Abstract

: In the present work, 3 different yeast strains (1, 2, and 3) were used to elaborate white wines using Albariño must. The concentration of polymeric mannose was determined using a method based on the mannoprotein precipitation, hydrolysis and analysis of sylylated mannose derivatives by gas chromatography. Wines elaborated with the strain 1 (W1) presented a higher mannoprotein concentration than the other wines. The analysis of the volatile composition of wines showed significant differences (P < 0.05) among them, being W1 which presented the highest concentration of aroma compounds, mainly terpens and norisoprenoids. The sensorial analysis of wines also showed that W1 had the best quality. The results obtained from this work demonstrate that mannoproteins could be involved in the behavior observed. Some evidences were obtained using a model wine, where 2 major terpens in W1 were preferentially retained by the colloids rich in mannoproteins released by strain 1. Practical Application: White wines elaborated with yeast strains overproducing mannoproteins could have better quality than others. Mannoproteins could contribute to aroma enhancement of Albariño white wines

Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study

“…The mannoprotein concentration generally had a suppressive effect on aroma and flavor perception, with a significant main effect on the suppression of artificial fruit and fruity aroma and flavor. The retention of aroma compounds by mannoproteins has been previously documented (Comuzzo and others ; Juega and others ). Mannoproteins may delay or prevent tannin polymerization, thereby reducing astringency (Rodrigues and others ).…”

“…In model wines, earlier studies have demonstrated the retentive effect of mannoproteins on aroma compounds, such as ethyl hexanoate (Chalier and others ), linalool and geraniol (Juega and others ), β‐ionone, and 2‐phenylethanol (Comuzzo and others ). Mannoproteins influenced tannin aggregation by delaying tannin polymerization (Rodrigues and others ).…”

“…Mannoproteins from yeast constitute 35% of the total polysaccharide content and are the 2nd most abundant polysaccharide fraction in red wine (Vidal and others ). Wine sensory properties which are influenced by mannoproteins include an increased perception in the mouthfeel sensation of fullness in wines (Vidal and others ), delayed or prevention of tannin polymerization, leading to a reduction of astringency (Rodrigues and others ), retention of aroma compounds (Comuzzo and others ; Juega and others ), and prevention of protein hazes (Dupin and others ).…”

Effect of Short Ageing on Lees on the Mannoprotein Content, Aromatic Profile, and Sensorial Character of White Wines

“…A previous study has demonstrated the capacity of this locally yeast strain ( S. cerevisiae strain1) selected to carry out the alcoholic fermentation and aging on less, to influence the volatile profile of white wines produced with Albariño grape must when they are used as single inoculum, increasing the final concentration of terpenes and norisoprenoids in the final wine (Carrascosa and others ). Apparently, some mannoproteins correspond with this behavior at least for some compounds such as geraniol and linalool, which can be absorbed by specific mannoproteins released by this locally yeast strain (Juega and others ). In addition, the β‐glucosidases released during autolysis could contribute to increase the concentration of these compounds in early stages of autolysis.…”

“…Although in Airen wines most of the compounds increased its concentration, in contrast in Macabeo wines decreased (Bueno and others ). The reported capacity of lees to interact with aroma compounds and potentially modify their sensory properties has also been associated to mannoprotein fraction, considering that some of them can retain aroma compounds (Chalier and others ; Juega and others ).…”