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Journal Articles Food Chemistry Year : 2023

Exploring the influence of S. cerevisiae mannoproteins on wine astringency and color: Impact of their polysaccharide part

Céline Poncet-Legrand
Stéphanie Roi
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Julie Mekoue
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Thierry Doco
Aude Vernhet

Abstract

The impact of the polysaccharide moiety of mannoproteins (MPs) on the color and astringency of red wines was studied respectively through spectrophotometry and their impact on tannin interactions with BSA. To this end, MPs with conserved native structures from four different Saccharomyces cerevisiae strains were used: a Wild-Type strain (BY4742, WT) taken as reference, mutants ΔMnn4 (with no mannosyl-phosphorylation) and ΔMnn2 (linear N-glycosylation backbone), and a commercial enological strain. MPs affected tannin-BSA interactions by delaying aggregation kinetics. To achieve it, a well-balanced density/compactness of the polysaccharide moiety of MPs was a key factor. MP-WT and MP-Mnn2 acted as weak copigments and induced a slight increase in the absorbance of Malvidin-3-O-Glucoside. The same MPs also promoted a synergistic effect during the copigmentation of Quercetin-3-O-Glucoside with Malvidin-3-O-Glucoside. The intensity of these hyperchromic effects was related to the accessibility of anthocyanins to negatively charged mannosyl-phosphate groups within the polysaccharide moiety.
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Dates and versions

hal-04189126 , version 1 (28-08-2023)

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Saul Assunção Bicca, Céline Poncet-Legrand, Stéphanie Roi, Julie Mekoue, Thierry Doco, et al.. Exploring the influence of S. cerevisiae mannoproteins on wine astringency and color: Impact of their polysaccharide part. Food Chemistry, 2023, 422, pp.136160. ⟨10.1016/j.foodchem.2023.136160⟩. ⟨hal-04189126⟩
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