Year-end Sale % OFF 
Abstract
The objective of this study was to improve the quality attributes of red wines by Saccharomyces cerevisiae (BCRC 21685) mutant CM8 with overexpression of high-mannose mannoproteins, with respective to phenolic compositions, colorimetric parameters, and consumer sensory attributes. The CM8 was mutated by ethyl methane sulfonate and showed the ability of overproducing cell wall mannoproteins selected by killer-9 toxin-containing YPD plates. Kyoho grapes were used as raw materials. It is interesting to find that the cell wall mannoproteins isolated from CM8 mutant possessed a significantly higher mannose content in the polysaccharide fraction (81% w/w) than that did from parent strain (66% w/w). The red wines made of winter grapes and CM8 (CM8-WIN) showed significantly greater total tannins, flavonols, and anthocyanins levels, as well as higher color, higher flavor, and higher consumer preference than those by its SC counterpart (SC-WIN). The characteristics of the red wines studied were further elucidated by principal component analysis. Conclusively, using CM8 starter could effectively endow the red wine with high-quality attributes via the interactions of high-mannose mannoproteins with wine compounds.
Highlights
Yeasts are the critical microorganisms for winemaking, especially the strains of high ethanol productivities, such as Saccharomyces cerevisiae, S. ellipsoideus, and S. pastorianus [1]
Cerevisiae Bioresource Collection and Research Center (BCRC) 21685 (SC), and its mutant strains grown on k9-overlayered agar plate, where mutants M1 and M7 were induced by UV light; and CM3, CM5 and CM8 were by Ethyl methane sulfonate (EMS) mutagenesis
This study has discovered a new S. cerevisiae mutant CM8 with overexpressed high-M
Summary
Yeasts are the critical microorganisms for winemaking, especially the strains of high ethanol productivities, such as Saccharomyces cerevisiae, S. ellipsoideus, and S. pastorianus [1]. The protein content, mannose compositions, and molecular weights of yeast mannoproteins in wines depend on yeast strains, viticultural practices, and aging conditions [5]. There are two mannoproteins-involved practices to improve wine quality: adding S. cerevisiae mannoproteins extracts to wine mashes [4,7,9,10,15] and adding enzymatic preparations to enhance the release of yeast mannoproteins on aging [16]. These practices are easy to induce wine off-flavors and spoilage due to uncareful managements [17].
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
