Abstract
Botrytis cinerea is a fungal pathogen responsible for the decrease in foamability of sparkling wines. The proteolysis of must proteins originating from botrytized grapes is well known, but far less information is available concerning the effect of grape juice contamination by Botrytis. The impact from Botrytis on the biochemical and physico-chemical characteristics of proteins released from Saccharomyces during alcoholic fermentation remains elusive. To address this lack of knowledge, a model grape juice was inoculated with three enological yeasts with or without the Botrytis culture supernatant. Size exclusion chromatography coupled to multi-angle light scattering (SEC-MALLS) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) techniques (AgNO3 and periodic acid Schiff staining) was used in the study. When Botrytis enzymes were present, a significant degradation of the higher and medium MW molecules released by Saccharomyces was observed during alcoholic fermentation whilst the lower MW fraction increased. For the three yeast strains studied, the results clearly showed a strong decrease in the wine foamability when synthetic musts were inoculated with 5% (v/v) of Botrytis culture due to fungus proteases.
Highlights
Sparkling wine consumption in many cultures is associated with ‘celebrations’ or special occasions, and the visual properties of sparkling wines are of utmost importance for quality [1].Nowadays, due to this great interest in sparkling wines, sparkling wines are produced in more than thirty countries, with more than 2.5 billion bottles sold in 2015, out of the total world wine production of 36.8 billion bottles (i.e., 6.8% of the world production) [2]
The film acts as an elastic barrier formed by proteins, glycoproteins, and polysaccharides, which give the film its viscous-elastic property [7]. Despite their low concentration in sparkling wines, for more than 25 years, studies in Spain and France, and to a lesser/smaller extent in Italy and Portugal have demonstrated the contribution of proteins and polysaccharides (PS) to sparkling wine foam properties [7,8,9,10]
We have very little information concerning the effect of grape juice contamination by Botrytis on the biochemical and physico-chemical characteristics of macromolecules released by Saccharomyces during the alcoholic fermentation (AF)
Summary
Sparkling wine consumption in many cultures is associated with ‘celebrations’ or special occasions, and the visual properties of sparkling wines are of utmost importance for quality [1]. 2-dimensional electrophoresis [15] combined with immunoblotting using rabbit anti-must polyclonal antibodies found that some grape berry proteins present in the healthy wine were absent, or degraded, in the contaminated wine This is probably because some proteins secreted by B. cinerea possess proteasic activity [17]. Aside from proteins and glycoproteins, several studies have identified polysaccharides (PSs) as molecules involved in wine foamability [10] As for proteins, these wine PSs originate from the grape berry and from the yeast (glucans and mannans or mannoproteins {MPs}). Their composition is largely impacted by the sparkling wine production methods (traditional, transfer, Charmat, carbonation) with consequences for the foamability of the wine [19]. We have very little information concerning the effect of grape juice contamination by Botrytis on the biochemical and physico-chemical characteristics of macromolecules released by Saccharomyces during the alcoholic fermentation (AF)
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