Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization
Recently, new technologies have been combined to improve quality and sensorial diversity of wine. Several fining agents were developed to induce flocculation and sedimentation of particulate matter in wine, enhancing its clarification, and stabilization. The fining agents most commonly used are anim...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2019-10-01
|
| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/article/10.3389/fmicb.2019.02310/full |
| _version_ | 1811337146537082880 |
|---|---|
| author | Leonor M. Gaspar Amadeu Machado Rute Coutinho Susana Sousa Raquel Santos Adriana Xavier Manuel Figueiredo Maria de Fátima Teixeira Filipe Centeno João Simões |
| author_facet | Leonor M. Gaspar Amadeu Machado Rute Coutinho Susana Sousa Raquel Santos Adriana Xavier Manuel Figueiredo Maria de Fátima Teixeira Filipe Centeno João Simões |
| author_sort | Leonor M. Gaspar |
| collection | DOAJ |
| description | Recently, new technologies have been combined to improve quality and sensorial diversity of wine. Several fining agents were developed to induce flocculation and sedimentation of particulate matter in wine, enhancing its clarification, and stabilization. The fining agents most commonly used are animal proteins, such as milk casein or egg albumin. However, its use is being related to food intolerance. To overcome this issue, alternative sources should be explored for use in industrial processes. In previous studies performed by our consortium, the potential of yeast protein extracts (YPE) in white wine clarification, stabilization, and curative processes was identified. Thus, the main objective of the present work is to select YPE with the potential to develop fining agents for red wine, without health risk to consumers. Therefore, five yeast strains were selected from a diversified collection of oenological yeasts, in order to produce protein extracts. Along with the fining trials, a vinification assay was performed to evaluate the maceration effect of the obtained YPE. The previously selected yeast strains were also screened for the production of the usual enzymatic activities found in commercial maceration preparations, namely polygalacturonase, cellulase, protease, and ß-glucosidase activities, in order to evaluate its potential effect on wine. Our results indicate that YPE, particularly BCVII 1, BCVII 2, and BCVII 5 were able to promote a significant brilliance increase, along with a turbidity reduction and final color improvement. In the vinification assay, BCVII 2 stands out with better results for color intensity and phenolic compounds content improvement. In what refers to enzymatic activities, BCVII 2 shows advantage over the other YPEs, due to its protease and β-glucosidase activity. We demonstrate that the selected YPEs, with emphasis on BCVII 2, may represent an efficient alternative to the commonly used fining products. |
| first_indexed | 2024-04-13T17:50:39Z |
| format | Article |
| id | doaj.art-8d7750814a594181a2eccbab4c9714c1 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-13T17:50:39Z |
| publishDate | 2019-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-8d7750814a594181a2eccbab4c9714c12022-12-22T02:36:44ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2019-10-011010.3389/fmicb.2019.02310478115Development of Potential Yeast Protein Extracts for Red Wine Clarification and StabilizationLeonor M. Gaspar0Amadeu Machado1Rute Coutinho2Susana Sousa3Raquel Santos4Adriana Xavier5Manuel Figueiredo6Maria de Fátima Teixeira7Filipe Centeno8João Simões9Genomics Unit, Biocant, Cantanhede, PortugalGenomics Unit, Biocant, Cantanhede, PortugalGenomics Unit, Biocant, Cantanhede, PortugalGenomics Unit, Biocant, Cantanhede, PortugalGenomics Unit, Biocant, Cantanhede, PortugalPROENOL – Indústria Biotecnológica, Lda., Canelas, PortugalPROENOL – Indústria Biotecnológica, Lda., Canelas, PortugalPROENOL – Indústria Biotecnológica, Lda., Canelas, PortugalPROENOL – Indústria Biotecnológica, Lda., Canelas, PortugalGenomics Unit, Biocant, Cantanhede, PortugalRecently, new technologies have been combined to improve quality and sensorial diversity of wine. Several fining agents were developed to induce flocculation and sedimentation of particulate matter in wine, enhancing its clarification, and stabilization. The fining agents most commonly used are animal proteins, such as milk casein or egg albumin. However, its use is being related to food intolerance. To overcome this issue, alternative sources should be explored for use in industrial processes. In previous studies performed by our consortium, the potential of yeast protein extracts (YPE) in white wine clarification, stabilization, and curative processes was identified. Thus, the main objective of the present work is to select YPE with the potential to develop fining agents for red wine, without health risk to consumers. Therefore, five yeast strains were selected from a diversified collection of oenological yeasts, in order to produce protein extracts. Along with the fining trials, a vinification assay was performed to evaluate the maceration effect of the obtained YPE. The previously selected yeast strains were also screened for the production of the usual enzymatic activities found in commercial maceration preparations, namely polygalacturonase, cellulase, protease, and ß-glucosidase activities, in order to evaluate its potential effect on wine. Our results indicate that YPE, particularly BCVII 1, BCVII 2, and BCVII 5 were able to promote a significant brilliance increase, along with a turbidity reduction and final color improvement. In the vinification assay, BCVII 2 stands out with better results for color intensity and phenolic compounds content improvement. In what refers to enzymatic activities, BCVII 2 shows advantage over the other YPEs, due to its protease and β-glucosidase activity. We demonstrate that the selected YPEs, with emphasis on BCVII 2, may represent an efficient alternative to the commonly used fining products.https://www.frontiersin.org/article/10.3389/fmicb.2019.02310/fullfining agentsvinificationturbiditycolorwine |
| spellingShingle | Leonor M. Gaspar Amadeu Machado Rute Coutinho Susana Sousa Raquel Santos Adriana Xavier Manuel Figueiredo Maria de Fátima Teixeira Filipe Centeno João Simões Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization Frontiers in Microbiology fining agents vinification turbidity color wine |
| title | Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization |
| title_full | Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization |
| title_fullStr | Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization |
| title_full_unstemmed | Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization |
| title_short | Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization |
| title_sort | development of potential yeast protein extracts for red wine clarification and stabilization |
| topic | fining agents vinification turbidity color wine |
| url | https://www.frontiersin.org/article/10.3389/fmicb.2019.02310/full |
| work_keys_str_mv | AT leonormgaspar developmentofpotentialyeastproteinextractsforredwineclarificationandstabilization AT amadeumachado developmentofpotentialyeastproteinextractsforredwineclarificationandstabilization AT rutecoutinho developmentofpotentialyeastproteinextractsforredwineclarificationandstabilization AT susanasousa developmentofpotentialyeastproteinextractsforredwineclarificationandstabilization AT raquelsantos developmentofpotentialyeastproteinextractsforredwineclarificationandstabilization AT adrianaxavier developmentofpotentialyeastproteinextractsforredwineclarificationandstabilization AT manuelfigueiredo developmentofpotentialyeastproteinextractsforredwineclarificationandstabilization AT mariadefatimateixeira developmentofpotentialyeastproteinextractsforredwineclarificationandstabilization AT filipecenteno developmentofpotentialyeastproteinextractsforredwineclarificationandstabilization AT joaosimoes developmentofpotentialyeastproteinextractsforredwineclarificationandstabilization |