Abstract
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.
Highlights
IntroductionFining agents are traditionally applied during wine production to obtain a brighter and clarified product as a result of the elimination of particles responsible for turbidity (Armada and Falqué, 2007)
The high competitiveness in the winemaking industry leads to a constant need to innovate and optimize products and techniques in order to produce wines with high-quality standards that satisfy the demands of an increasingly attentive and selective consumer (Siezen, 2008; Fernandes et al, 2015).Yeast Protein Extracts for WineFining agents are traditionally applied during wine production to obtain a brighter and clarified product as a result of the elimination of particles responsible for turbidity (Armada and Falqué, 2007)
The aim of this study is to evaluate the potential applicability of protein extracts, obtained from wine endogenous yeasts, as an effective substitute/alternative to the traditional fining agents in the enhancement of red wine clarification and stabilization
Summary
Fining agents are traditionally applied during wine production to obtain a brighter and clarified product as a result of the elimination of particles responsible for turbidity (Armada and Falqué, 2007) These agents are beneficial to soften tannic intensity, enhance mouthfeel perception and to improve wine filterability, and stabilization (Tschiersch et al, 2010; Mierczynska-Vasilev and Smith, 2015; Mekoue Nguela et al, 2016). This process reduces the protein instability, which is a great improvement (Cosme et al, 2012), because the presence of unstable proteins in wines is currently a great concern for winemakers (Batista et al, 2009). According to the type of wine and the desired effect, it is necessary to choose the suitable fining agent to be applied (Tschiersch et al, 2010)
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