Bosch-Crespo Diana M, Manjón Elvira, Escribano-Bailón María Teresa, Dueñas Montserrat
Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca, Spain.
J Sci Food Agric. 2025 Aug 30;105(11):6044-6052. doi: 10.1002/jsfa.14311. Epub 2025 May 1.
Global climate change is noticeably influencing the phenolic maturity of grapes. As a consequence, certain sensory properties of wine, such as astringency, are being altered. Additionally, the warmer conditions are gradually increasing the pH of wine to values close to 4. The addition of mannoproteins (MPs) derived from enological yeast is one of the various strategies that are being implemented in winemaking to mitigate these changes and to enhance wine quality. In this study, a MP-rich extract from the cell wall of Saccharomyces cerevisiae was isolated through Zymolyase digestion, purified and characterized to assess the effect of different pH values (pH 3 and pH 4) on the interactions between the extracted MP and a mixture of wine flavanols.
The results obtained indicated that the capability of the different MP fractions to bind flavanols was pH dependent. At both pH values, the largest MP fractions were involved in the precipitation of galloylated dimers. However, in a climate change scenario, where wine pH is progressively increasing to values near 4, the addition of MPs with a medium molecular weight (ca 60 kDa) could play an important role in modulating astringency by enhancing the solubilization of non-galloylated flavanols.
The findings from this study provide valuable insights for optimizing the use of MPs to modulate wine astringency. If wine pH continues rising, wineries might consider adding medium-sized MPs derived from the cell wall of S. cerevisiae to counterbalance astringency and to reduce undesirable taste profiles. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
全球气候变化正显著影响葡萄的酚类成熟度。因此，葡萄酒的某些感官特性，如涩味，正在发生改变。此外，温暖的环境正逐渐将葡萄酒的pH值提高到接近4的值。添加源自酿酒酵母的甘露糖蛋白（MPs）是酿酒过程中为减轻这些变化并提高葡萄酒质量而实施的多种策略之一。在本研究中，通过溶菌酶消化从酿酒酵母细胞壁中分离出富含MP的提取物，进行纯化和表征，以评估不同pH值（pH 3和pH 4）对提取的MP与葡萄酒黄烷醇混合物之间相互作用的影响。
所得结果表明，不同MP组分结合黄烷醇的能力取决于pH值。在这两个pH值下，最大的MP组分都参与了没食子酰化二聚体的沉淀。然而，在气候变化的情况下，葡萄酒的pH值逐渐升高至接近4的值，添加中等分子量（约60 kDa）的MPs可能通过增强非没食子酰化黄烷醇的溶解在调节涩味方面发挥重要作用。
本研究结果为优化MPs的使用以调节葡萄酒涩味提供了有价值的见解。如果葡萄酒的pH值继续上升，酿酒厂可能会考虑添加源自酿酒酵母细胞壁的中等大小的MPs来平衡涩味并减少不良的口感特征。© 2025作者。《食品与农业科学杂志》由约翰·威利父子有限公司代表化学工业协会出版。
