Effect of pulsed electric fields on mannoproteins release from Saccharomyces cerevisiae during the aging on lees of Caladoc red wine

MAZA, MARCOS A.; DELSO, CARLOTA; ÁLVAREZ, IGNACIO; RASO, JAVIER; MARTÍNEZ, JUAN M.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2020 vol. 118

0023-6438

The potential of PEF for accelerating the release of mannoproteins from Saccharomyces cerevisiae yeast during aging on lees of Caladoc red wine was evaluated. The release of mannoproteins increased rapidly in red wine samples containing PEF-treated yeasts in comparison to samples containing untreated yeast. While one month of aging on lees was required to obtain the highest mannoprotein concentration in wines containing PEF-treated yeast, the same amount of mannoproteins was obtained after three months in the wine-containing untreated yeast. It was demonstrated that PEF treatment promoted the liberation of enzymes involved in the release of mannoproteins from the cell wall of yeast during autolysis such as β-glucanase and protease. The functional properties of mannoproteins released from PEF-treated yeast were similar to that of those released from untreated yeast. Mannoproteins reduced wine astringency. Sensorial analysis confirmed that panelists did not find differences in astringency when wine aged on lees for 1 month with PEF-treated yeast was compared with wine aged on lees for 3 months with untreated yeast. Therefore, PEF represents a potential technique for reducing the duration of aging on lees in red winemaking.