Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions
Thaumatin-like proteins (TLPs) and chitinases are the two main groups of pathogenesis-related (PR) proteins found in wine that cause protein haze formation. Previous studies have found that phenolics are also involved in protein haze formation. In this study, Sauvignon Blanc grapes were harvested an...
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MDPI AG
2017-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/22/7/1164 |
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| author | Bin Tian Roland Harrison James Morton Marlene Jaspers Simon Hodge Claire Grose Mike Trought |
| author_facet | Bin Tian Roland Harrison James Morton Marlene Jaspers Simon Hodge Claire Grose Mike Trought |
| author_sort | Bin Tian |
| collection | DOAJ |
| description | Thaumatin-like proteins (TLPs) and chitinases are the two main groups of pathogenesis-related (PR) proteins found in wine that cause protein haze formation. Previous studies have found that phenolics are also involved in protein haze formation. In this study, Sauvignon Blanc grapes were harvested and processed in two vintages (2011 and 2012) by three different treatments: (1) hand harvesting with whole bunch press (H-WB); (2) hand harvesting with destem/crush and 3 h skin contact (H-DC-3); and (3) machine harvesting with destem/crush and 3 h skin contact (M-DC-3). The juices were collected at three pressure levels (0.4 MPa, 0.8 MPa and 1.6 MPa), some juices were fermented in 750 mL of wine bottles to determine the bentonite requirement for the resulting wines. Results showed juices of M-DC-3 had significantly lower concentration of proteins, including PR proteins, compared to those of H-DC-3, likely due to the greater juice yield of M-DC-3 and interactions between proteins and phenolics. Juices from the 0.8–1.6 MPa pressure and resultant wines had the highest concentration of phenolics but the lowest concentration of TLPs. This supported the view that TLPs are released at low pressure as they are mainly present in grape pulp but additional extraction of phenolics largely present in skin occurs at higher pressing pressure. Wine protein stability tests showed a positive linear correlation between bentonite requirement and the concentration of chitinases, indicating the possibility of predicting bentonite requirement by quantification of chitinases. This study contributes to an improved understanding of extraction of haze-forming PR proteins and phenolics that can influence bentonite requirement for protein stabilization. |
| first_indexed | 2024-12-20T04:40:53Z |
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| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-20T04:40:53Z |
| publishDate | 2017-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-a85f8f9d55d34011bcfc442b7342f7af2022-12-21T19:53:08ZengMDPI AGMolecules1420-30492017-07-01227116410.3390/molecules22071164molecules22071164Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing ConditionsBin Tian0Roland Harrison1James Morton2Marlene Jaspers3Simon Hodge4Claire Grose5Mike Trought6Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New ZealandFaculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New ZealandFaculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New ZealandFaculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New ZealandFaculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New ZealandMarlborough Research Centre, New Zealand Institute for Plant and Food Research Ltd., Blenheim 7240, New ZealandMarlborough Research Centre, New Zealand Institute for Plant and Food Research Ltd., Blenheim 7240, New ZealandThaumatin-like proteins (TLPs) and chitinases are the two main groups of pathogenesis-related (PR) proteins found in wine that cause protein haze formation. Previous studies have found that phenolics are also involved in protein haze formation. In this study, Sauvignon Blanc grapes were harvested and processed in two vintages (2011 and 2012) by three different treatments: (1) hand harvesting with whole bunch press (H-WB); (2) hand harvesting with destem/crush and 3 h skin contact (H-DC-3); and (3) machine harvesting with destem/crush and 3 h skin contact (M-DC-3). The juices were collected at three pressure levels (0.4 MPa, 0.8 MPa and 1.6 MPa), some juices were fermented in 750 mL of wine bottles to determine the bentonite requirement for the resulting wines. Results showed juices of M-DC-3 had significantly lower concentration of proteins, including PR proteins, compared to those of H-DC-3, likely due to the greater juice yield of M-DC-3 and interactions between proteins and phenolics. Juices from the 0.8–1.6 MPa pressure and resultant wines had the highest concentration of phenolics but the lowest concentration of TLPs. This supported the view that TLPs are released at low pressure as they are mainly present in grape pulp but additional extraction of phenolics largely present in skin occurs at higher pressing pressure. Wine protein stability tests showed a positive linear correlation between bentonite requirement and the concentration of chitinases, indicating the possibility of predicting bentonite requirement by quantification of chitinases. This study contributes to an improved understanding of extraction of haze-forming PR proteins and phenolics that can influence bentonite requirement for protein stabilization.https://www.mdpi.com/1420-3049/22/7/1164bentoniteharvestingpathogenesis-related (PR) proteinsphenolicsprocessing |
| spellingShingle | Bin Tian Roland Harrison James Morton Marlene Jaspers Simon Hodge Claire Grose Mike Trought Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions Molecules bentonite harvesting pathogenesis-related (PR) proteins phenolics processing |
| title | Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions |
| title_full | Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions |
| title_fullStr | Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions |
| title_full_unstemmed | Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions |
| title_short | Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions |
| title_sort | extraction of pathogenesis related proteins and phenolics in sauvignon blanc as affected by grape harvesting and processing conditions |
| topic | bentonite harvesting pathogenesis-related (PR) proteins phenolics processing |
| url | https://www.mdpi.com/1420-3049/22/7/1164 |
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