Characterization of mannoproteins during white wine (<em>Vitis vinifera</em> L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves
Aim: To compare the evolution of mannoproteins in a white wine submitted to two different stirring of lees processes: in French oak barrels (BA) and in a stainless steel tank equipped with French oak staves (IN). Methods and results: Total colloids were obtained by ultrafiltration and ethanol precip...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2012-12-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1527 |
| _version_ | 1818725689026674688 |
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| author | Ana Rodrigues Jorge Manuel Ricardo-da-Silva Carlos Lucas Olga Laureano |
| author_facet | Ana Rodrigues Jorge Manuel Ricardo-da-Silva Carlos Lucas Olga Laureano |
| author_sort | Ana Rodrigues |
| collection | DOAJ |
| description | Aim: To compare the evolution of mannoproteins in a white wine submitted to two different stirring of lees processes: in French oak barrels (BA) and in a stainless steel tank equipped with French oak staves (IN).
Methods and results: Total colloids were obtained by ultrafiltration and ethanol precipitation. Mannoproteins were isolated by adsorption on concanavalin-A and molecular weight separation. Sugar residues were characterized by GC analysis of their alditol acetates and protein content was determined according to Lowry method. Wines were submitted to sensory analysis.
Conclusion: Three polysaccharide fractions were isolated from both BA and IN wines. Regarding sensory attributes, the only significant difference between BA and IN wines was the round mouth-feel. The BA wine showed a higher final polysaccharide concentration, which can be related to the rounder mouth-feel.
Significance and impact of the study: This study is a technological approach of a process largely used by white wine producers who want to market a fresh wine produced with stirring of lees with a woody character. It reports the evolution of mannoproteins through four months of ageing on lees with two different stirring processes that can have a direct impact on the cost of the final product. |
| first_indexed | 2024-12-17T21:46:18Z |
| format | Article |
| id | doaj.art-eac0381e8cef44babab805a0e3159012 |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-12-17T21:46:18Z |
| publishDate | 2012-12-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-eac0381e8cef44babab805a0e31590122022-12-21T21:31:27ZengInternational Viticulture and Enology SocietyOENO One2494-12712012-12-0146432132910.20870/oeno-one.2012.46.4.15271527Characterization of mannoproteins during white wine (<em>Vitis vinifera</em> L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak stavesAna Rodrigues0Jorge Manuel Ricardo-da-Silva1Carlos Lucas2Olga Laureano3Technical University of Lisbon, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal; Dão Sul : Sociedade Vitivinícola, S.A., Quinta das Sarzedas, 3430-909 Carregal do Sal, PortugalUniversidade Tecnica de Lisboa, Instituto Superior de Agronomia, Laboratorio Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, PortugalDão Sul : Sociedade Vitivinícola, S.A., Quinta das Sarzedas, 3430-909 Carregal do Sal, PortugalUniversidade Tecnica de Lisboa, Instituto Superior de Agronomia, Laboratorio Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, PortugalAim: To compare the evolution of mannoproteins in a white wine submitted to two different stirring of lees processes: in French oak barrels (BA) and in a stainless steel tank equipped with French oak staves (IN). Methods and results: Total colloids were obtained by ultrafiltration and ethanol precipitation. Mannoproteins were isolated by adsorption on concanavalin-A and molecular weight separation. Sugar residues were characterized by GC analysis of their alditol acetates and protein content was determined according to Lowry method. Wines were submitted to sensory analysis. Conclusion: Three polysaccharide fractions were isolated from both BA and IN wines. Regarding sensory attributes, the only significant difference between BA and IN wines was the round mouth-feel. The BA wine showed a higher final polysaccharide concentration, which can be related to the rounder mouth-feel. Significance and impact of the study: This study is a technological approach of a process largely used by white wine producers who want to market a fresh wine produced with stirring of lees with a woody character. It reports the evolution of mannoproteins through four months of ageing on lees with two different stirring processes that can have a direct impact on the cost of the final product.https://oeno-one.eu/article/view/1527wineyeaststirringaging on leesmannoproteins |
| spellingShingle | Ana Rodrigues Jorge Manuel Ricardo-da-Silva Carlos Lucas Olga Laureano Characterization of mannoproteins during white wine (<em>Vitis vinifera</em> L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves OENO One wine yeast stirring aging on lees mannoproteins |
| title | Characterization of mannoproteins during white wine (<em>Vitis vinifera</em> L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves |
| title_full | Characterization of mannoproteins during white wine (<em>Vitis vinifera</em> L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves |
| title_fullStr | Characterization of mannoproteins during white wine (<em>Vitis vinifera</em> L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves |
| title_full_unstemmed | Characterization of mannoproteins during white wine (<em>Vitis vinifera</em> L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves |
| title_short | Characterization of mannoproteins during white wine (<em>Vitis vinifera</em> L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves |
| title_sort | characterization of mannoproteins during white wine em vitis vinifera em l cv encruzado ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves |
| topic | wine yeast stirring aging on lees mannoproteins |
| url | https://oeno-one.eu/article/view/1527 |
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