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Wine Proteins and Peptides
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Wine Proteins and Peptides

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (15 July 2021) | Viewed by 19109

Special Issue Editors

Prof. Dr. Andrea Curioni

E-Mail Website
Guest Editor
Department of Agronomy, Universita degli Studi di Padova, Padua, Italy
Interests: wine; proteins; allergens
Prof. Dr. Simone Vincenzi

E-Mail Website
Guest Editor
Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Padua, Italy
Interests: wine proteins; wine stability; wine fining; plant proteins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Despite their irrelevance as nutrients, proteins play important roles in wines. They can affect wine stability, mouthfeel, aroma, the foaming of sparkling wines, and may also potentially be involved in allergic reactions.

Proteins in wine derive from the grapes and microorganisms, but can be also added as processing aids or additives. It is well known that grape pathogenesis-related (PR) proteins are responsible for haze formation in white wines. This phenomenon, however, is only partially understood and further research is needed to fully elucidate the mechanism. Moreover, only scarce information is available on the nature of the proteins present in red wines, and almost nothing is known regarding their role and behavior in terms of red-wine quality and stability.

On the other hand, proteins of microbial origin can also play a role in wine quality. With the exception of the mannoproteins released by yeast, which have been investigated to some extent, these compounds also deserve to be studied in more depth to better understand their effects during winemaking.

Finally, wine fining and treatments with exogenous proteins of different natures can impact upon wine quality, as they can interact with several components in wine, but can also affect its potential allergenicity.

In addition to proteins, wine contains a variety of peptides, and these components seem to deserve better characterization regarding their nature, origin, impact on wine quality, and their biological effects.  

Original and review papers are welcome for inclusion in this Special Issue, which will focus on wine proteins and peptides, whether of grape origin, microbial origin, or added, their analysis, and their effects in white, red, and sparkling wines.

Prof. Dr. Andrea Curioni
Prof. Dr. Simone Vincenzi
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • wine
  • grape
  • proteins
  • peptides
  • winemaking
  • wine quality
  • bioactivity

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Published Papers (5 papers)

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Research

14 pages, 1564 KiB  
Article
Potential Contribution of Climate Change to the Protein Haze of White Wines from the French Southwest Region
by Grégory Pasquier, Carole Feilhes, Thierry Dufourcq and Olivier Geffroy
Foods 2021, 10(6), 1355; https://doi.org/10.3390/foods10061355 - 11 Jun 2021
Cited by 7 | Viewed by 2850
Abstract
The aim of this study was to evaluate the role played by climatic conditions during grape ripening in the protein instability of white wines produced in the French southwest region. For this purpose, basic wine analyses were carried out on 268 musts and [...] Read more.
The aim of this study was to evaluate the role played by climatic conditions during grape ripening in the protein instability of white wines produced in the French southwest region. For this purpose, basic wine analyses were carried out on 268 musts and the corresponding wines, all produced during the 2016, 2017, 2018, and 2019 vintages, with distinctive climatic conditions. Qualitative and quantitative variables were correlated with levels of protein haze determined by heat test (80 °C/2 h) in the wines using analysis of covariance (ANCOVA), principal component analysis (PCA), and classification and regression trees (CART). Our results show that the climatic change, with the increase in temperatures, and the decrease in precipitation during the grape ripening phase, tends to enhance the risk of protein instability in wines. Indeed, the values of pH, titratable acidity, and malic acid concentrations of the musts, which are good indicators of the conditions in which the grapes ripened and of the level of ripeness of the grapes, were also the variables that correlated best with the protein haze. By measuring these parameters at harvest before alcoholic fermentation, it may be possible to predict the risk of protein haze, and thus early and precisely adapt the stabilization treatment to be applied. Full article
(This article belongs to the Special Issue Wine Proteins and Peptides)
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17 pages, 3533 KiB  
Article
Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts
by Carla Snyman, Julie Mekoue Nguela, Nathalie Sieczkowski, Matteo Marangon and Benoit Divol
Foods 2021, 10(5), 924; https://doi.org/10.3390/foods10050924 - 22 Apr 2021
Cited by 26 | Viewed by 4427
Abstract
The exogenous application of yeast-derived mannoproteins presents many opportunities for the improvement of wine technological and oenological properties. Their isolation from the cell wall of Saccharomycescerevisiae has been well studied. However, investigations into the efficiency of extraction methods from non-Saccharomyces yeasts [...] Read more.
The exogenous application of yeast-derived mannoproteins presents many opportunities for the improvement of wine technological and oenological properties. Their isolation from the cell wall of Saccharomycescerevisiae has been well studied. However, investigations into the efficiency of extraction methods from non-Saccharomyces yeasts are necessary to explore the heterogeneity in structure and composition that varies between yeast species, which may influence wine properties such as clarity and mouthfeel. In this study, nine yeast strains were screened for cell wall mannoprotein content using fluorescence microscopy techniques. Four species were subsequently exposed to a combination of mechanical and enzymatic extraction methods to optimize mannoprotein yield. Yeast cells subjected to 4 min of ultrasound treatment applied at 80% of the maximum possible amplitude with a 50% duty cycle, followed by an enzymatic treatment of 4000 U lyticase per g dry cells weight, showed the highest mannoprotein-rich yield from all species. Furthermore, preliminary evaluation of the obtained extracts revealed differences in carbohydrate/protein ratios between species and with increased enzyme incubation time. The results obtained in this study form an important step towards further characterization of extraction treatment impact and yeast species effect on the isolated mannoproteins, and their subsequent influence on wine properties. Full article
(This article belongs to the Special Issue Wine Proteins and Peptides)
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24 pages, 2112 KiB  
Article
Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers
by Inma Arenas, Miguel Ribeiro, Luís Filipe-Ribeiro, Rafael Vilamarim, Elisa Costa, João Siopa, Fernanda Cosme and Fernando M. Nunes
Foods 2021, 10(3), 608; https://doi.org/10.3390/foods10030608 - 12 Mar 2021
Cited by 17 | Viewed by 3728
Abstract
In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and [...] Read more.
In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (−PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition. Full article
(This article belongs to the Special Issue Wine Proteins and Peptides)
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19 pages, 1670 KiB  
Article
Moment of Bentonite Addition, Co-Addition of Tannins, and Bentonite Type Affect the Differential Affinity of Pathogenesis-Related Grape Proteins towards Bentonite during Fermentation
by Igor Lukić and Ivana Horvat
Foods 2020, 9(11), 1534; https://doi.org/10.3390/foods9111534 - 25 Oct 2020
Cited by 7 | Viewed by 2931
Abstract
To test the effect of the moment of bentonite addition, co-addition of tannins, and bentonite type on the differential affinity of pathogenesis-related (PR) proteins towards bentonite during grape must fermentation, three separate experiments were set up. PR proteins in the obtained wines were [...] Read more.
To test the effect of the moment of bentonite addition, co-addition of tannins, and bentonite type on the differential affinity of pathogenesis-related (PR) proteins towards bentonite during grape must fermentation, three separate experiments were set up. PR proteins in the obtained wines were analyzed by reverse phase and size exclusion high-performance liquid chromatography (HPLC). The most significant reduction of bentonite dose and PR protein concentration was achieved by applying bentonite in the last third of fermentation. Particular thaumatin-like proteins (TLP) and proteins with lower molecular mass in general were more affected than others, while TLPs were more affected than chitinases. Exogenous enological tannins interacted with particular PR proteins, mostly TLPs, and lowered the total bentonite dose required. The combined application of tannins and bentonite in fermentation removed more PR proteins than bentonite alone, but did not achieve a synergistic effect in reducing the bentonite dose. Various bentonite types, including two Na-activated bentonites, an activated Na bentonite with specifically adsorbed silica, and an active Na-Ca bentonite, exhibited differential affinity towards different PR proteins. The results obtained could be used in developing wine fining protocols which combine treatments with complementary affinity for adsorption and removal of PR proteins, and in this way achieve greater efficiency of bentonite fining by reducing its total dose, which is of significant interest to the wine industry. Full article
(This article belongs to the Special Issue Wine Proteins and Peptides)
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14 pages, 2096 KiB  
Article
Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides
by Valentina Millarini, Simone Ignesti, Sara Cappelli, Giovanni Ferraro, Alessandra Adessi, Bruno Zanoni, Emiliano Fratini and Paola Domizio
Foods 2020, 9(10), 1407; https://doi.org/10.3390/foods9101407 - 3 Oct 2020
Cited by 13 | Viewed by 3374
Abstract
Nowadays commercial preparations of yeast polysaccharides (PSs), in particular mannoproteins, are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed different processes for the isolation and purification of PSs from the cell wall of Saccharomyces cerevisiae [...] Read more.
Nowadays commercial preparations of yeast polysaccharides (PSs), in particular mannoproteins, are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed different processes for the isolation and purification of PSs from the cell wall of Saccharomyces cerevisiae. This yeast releases limited amounts of mannoproteins in the growth medium, thus making their direct isolation from the culture broth not economically feasible. On the contrary, Schizosaccharomyces japonicus, a non-Saccharomyces yeast isolated from wine, releases significant amounts of PSs during the alcoholic fermentation. In the present work, PSs released by Sch. japonicus were recovered from the growth medium by ultrafiltration and their impact on the wine colloidal stability was evaluated. Interestingly, these PSs contribute positively to the wine protein stability. The visible haziness of the heat-treated wine decreases as the concentration of added PSs increases. Gel electrophoresis results of the haze and of the supernatant after the heat stability test are consistent with the turbidity measurements. Moreover, particle size distributions of the heat-treated wines, as obtained by Dynamic Light Scattering (DLS), show a reduction in the average dimension of the protein aggregates as the concentration of added PSs increases. Full article
(This article belongs to the Special Issue Wine Proteins and Peptides)
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