Properties of Wine Polysaccharides

Martínez‐Lapuente, Leticia; Guadalupe, Zenaida; Ayestarán, Belén

doi:10.5772/intechopen.85629

Cited by 23 publications

(28 citation statements)

References 124 publications

(174 reference statements)

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“…Polysaccharides increase the density and body of the wine, modulating the astringency perception. In addition, polysaccharides are able to interact with volatile compounds [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety

Fresno

Escott

Loira

et al. 2021

IJMS

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Hanseniaspora vineae is a non-Saccharomyces yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (Vitis vinifera, L), during vinification is a useful biotechnology to improve sensory complexity. Fermentation in steel barrels using Hanseniaspora vineae and sequential inoculation with Saccharomyces cerevisiae have been used to study the formation of terpenes and cell lysis in the production of Albillo white wines. The GC-MS analysis profile shows a significant effect of H. vineae fermentation on the contents of terpenes (≈×3), mainly in linalool (>×3), β-citronellol (>×4), geraniol (>×2) and α-terpineol (≈×2). The contents of several polyoxygenated terpenes and some volatile phenols with a spicy aroma were increased during fermentation. In summary, Hanseniaspora vineae releases a large number of cell wall polysaccharides during fermentation that affect wine palatability and structure. Hanseniaspora vineae is a powerful bio-tool to enhance the fruitiness, floral notes and freshness in non-aromatic white varieties.

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“…Polysaccharides increase the density and body of the wine, modulating the astringency perception. In addition, polysaccharides are able to interact with volatile compounds [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety

Fresno

Escott

Loira

et al. 2021

IJMS

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“…In fact, MP enrichment of wines have been proven to modify wine astringency and sucrosity [ 105 , 106 ]. MPs have also been mentioned to play an important role in tartrate salt crystallization, although the MP concentration needs to be adjusted depending on the wine considered [ 107 , 108 , 109 ]. Additionally, recent studies have shown that MPs can interact with all anthocyanin families and modulate the bioaccessibility of polyphenolic compounds during digestion in the gastrointestinal tract [ 110 ].…”

Section: What Could Be the Consequences For The Winemaker Or The Wine Lover?mentioning

confidence: 99%

Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?

Dimopoulou

Dols‐Lafargue

2021

Foods

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Lactic acid bacteria (LAB) from fermented beverages such as wine, cider and beer produce a wide range of exopolysaccharides (EPS) through multiple biosynthetic pathways. These extracellular polysaccharides constitute key elements for bacterial species adaptation to such anthropic processes. In the food industry, LAB polysaccharides have been widely studied for their rheological, functional and nutritional properties; however, these have been poorly studied in wine, beer and cider until recently. In this review, we have gathered the information available on these specific polysaccharide structure and, biosynthetic pathways, as well as the physiology of their production. The genes associated with EPS synthesis are also presented and compared. Finally, the possible role of EPS for bacterial survival and spread, as well as the risks or possible benefits for the winemaker and the wine lover, are discussed.

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“…They constitute a group of glycoproteins which, along with β-linked glucans and chitin, form the major components of the yeast cell wall [ 1 ]. In the well-studied genus Saccharomyces , the glycan moiety of mannoproteins consists mostly of mannose (>90%) and glucose, as well as N-acetyl-glucosamine and mannosylphosphate (0.1–1%), with a protein content ranging between 1% and 10% [ 2 , 3 ]. Their molecular weight may vary between 5 and 800 kDa, although the typical reported range is 50–500 kDa [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts

Snyman

Nguela

Sieczkowski

et al. 2021

Foods

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The exogenous application of yeast-derived mannoproteins presents many opportunities for the improvement of wine technological and oenological properties. Their isolation from the cell wall of Saccharomycescerevisiae has been well studied. However, investigations into the efficiency of extraction methods from non-Saccharomyces yeasts are necessary to explore the heterogeneity in structure and composition that varies between yeast species, which may influence wine properties such as clarity and mouthfeel. In this study, nine yeast strains were screened for cell wall mannoprotein content using fluorescence microscopy techniques. Four species were subsequently exposed to a combination of mechanical and enzymatic extraction methods to optimize mannoprotein yield. Yeast cells subjected to 4 min of ultrasound treatment applied at 80% of the maximum possible amplitude with a 50% duty cycle, followed by an enzymatic treatment of 4000 U lyticase per g dry cells weight, showed the highest mannoprotein-rich yield from all species. Furthermore, preliminary evaluation of the obtained extracts revealed differences in carbohydrate/protein ratios between species and with increased enzyme incubation time. The results obtained in this study form an important step towards further characterization of extraction treatment impact and yeast species effect on the isolated mannoproteins, and their subsequent influence on wine properties.

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Properties of Wine Polysaccharides

Cited by 23 publications

References 124 publications

The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety

The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety

Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?

Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts

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