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Accelerate and enhance the release of haze-protective polysaccharides after alcoholic fermentation in winemaking
- Moriwaki, Cristiane, Matioli, Graciette, Arévalo-Villena, María, Barbosa, Aneli Melo, Briones, Ana
- European food research & technology 2015 v.240 no.3 pp. 499-507
- alcoholic fermentation, autolysis, beta-glucanase, cell walls, food research, polysaccharides, sugars, white wines, wine yeasts, winemaking, Brazil, Spain
- The autolysis of certain yeasts following alcoholic fermentation can help to stabilize wines, especially white wines, due to the action of specific cell-wall components. This process can be speeded up using glucanases, which prompt the release of macromolecules into the medium. This study evaluated the effects of mannoproteins thus released on protein stabilization in white wines. Extracts of three wild wine-yeasts were tested with three different beta-glucanases, one commercial (Lallzyme MMX®) and two obtained from wild yeast strains, one isolated in Brazil (1WA1) and the other in Spain (SR). Analysis of sugar consumption and protein stability identified one yeast strain as a candidate for the optimization of beta-glucanase action. The three enzymes were tested at a range of concentrations and over different time intervals; in all cases, protein stability remained around 38 %, a value close to that recorded in the absence of enzymes, and somewhat lower than that achieved with a commercial mannoprotein preparation. This suggests that the action of beta-glucanases on yeast cell walls and subsequent mannoprotein and polysaccharides release does not always ensure the expected improvement in protein stability; evaluation of this action in winemaking is always important to avoid enzyme wastage.