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Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides

Nowadays commercial preparations of yeast polysaccharides (PSs), in particular mannoproteins, are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed different processes for the isolation and purification of PSs from the cell wall of Saccharomy...

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Autores principales: Millarini, Valentina, Ignesti, Simone, Cappelli, Sara, Ferraro, Giovanni, Adessi, Alessandra, Zanoni, Bruno, Fratini, Emiliano, Domizio, Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601295/
https://www.ncbi.nlm.nih.gov/pubmed/33022982
http://dx.doi.org/10.3390/foods9101407
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author Millarini, Valentina
Ignesti, Simone
Cappelli, Sara
Ferraro, Giovanni
Adessi, Alessandra
Zanoni, Bruno
Fratini, Emiliano
Domizio, Paola
author_facet Millarini, Valentina
Ignesti, Simone
Cappelli, Sara
Ferraro, Giovanni
Adessi, Alessandra
Zanoni, Bruno
Fratini, Emiliano
Domizio, Paola
author_sort Millarini, Valentina
collection PubMed
description Nowadays commercial preparations of yeast polysaccharides (PSs), in particular mannoproteins, are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed different processes for the isolation and purification of PSs from the cell wall of Saccharomyces cerevisiae. This yeast releases limited amounts of mannoproteins in the growth medium, thus making their direct isolation from the culture broth not economically feasible. On the contrary, Schizosaccharomyces japonicus, a non-Saccharomyces yeast isolated from wine, releases significant amounts of PSs during the alcoholic fermentation. In the present work, PSs released by Sch. japonicus were recovered from the growth medium by ultrafiltration and their impact on the wine colloidal stability was evaluated. Interestingly, these PSs contribute positively to the wine protein stability. The visible haziness of the heat-treated wine decreases as the concentration of added PSs increases. Gel electrophoresis results of the haze and of the supernatant after the heat stability test are consistent with the turbidity measurements. Moreover, particle size distributions of the heat-treated wines, as obtained by Dynamic Light Scattering (DLS), show a reduction in the average dimension of the protein aggregates as the concentration of added PSs increases.
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spelling pubmed-76012952020-11-01 Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides Millarini, Valentina Ignesti, Simone Cappelli, Sara Ferraro, Giovanni Adessi, Alessandra Zanoni, Bruno Fratini, Emiliano Domizio, Paola Foods Article Nowadays commercial preparations of yeast polysaccharides (PSs), in particular mannoproteins, are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed different processes for the isolation and purification of PSs from the cell wall of Saccharomyces cerevisiae. This yeast releases limited amounts of mannoproteins in the growth medium, thus making their direct isolation from the culture broth not economically feasible. On the contrary, Schizosaccharomyces japonicus, a non-Saccharomyces yeast isolated from wine, releases significant amounts of PSs during the alcoholic fermentation. In the present work, PSs released by Sch. japonicus were recovered from the growth medium by ultrafiltration and their impact on the wine colloidal stability was evaluated. Interestingly, these PSs contribute positively to the wine protein stability. The visible haziness of the heat-treated wine decreases as the concentration of added PSs increases. Gel electrophoresis results of the haze and of the supernatant after the heat stability test are consistent with the turbidity measurements. Moreover, particle size distributions of the heat-treated wines, as obtained by Dynamic Light Scattering (DLS), show a reduction in the average dimension of the protein aggregates as the concentration of added PSs increases. MDPI 2020-10-03 /pmc/articles/PMC7601295/ /pubmed/33022982 http://dx.doi.org/10.3390/foods9101407 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Millarini, Valentina
Ignesti, Simone
Cappelli, Sara
Ferraro, Giovanni
Adessi, Alessandra
Zanoni, Bruno
Fratini, Emiliano
Domizio, Paola
Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides
title Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides
title_full Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides
title_fullStr Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides
title_full_unstemmed Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides
title_short Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides
title_sort protection of wine from protein haze using schizosaccharomyces japonicus polysaccharides
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601295/
https://www.ncbi.nlm.nih.gov/pubmed/33022982
http://dx.doi.org/10.3390/foods9101407
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