Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine

• Published in: Food science & technology 2022-12, Vol.172, p.114219, Article 114219
• Main Authors: Oyón-Ardoiz, María, Manjón, Elvira, Escribano-Bailón, María Teresa, García-Estévez, Ignacio
• Format: Article
• Language: English
• Subjects: ambient temperature; anthocyanins; cold treatment; Color; Mannoproteins; Non-Saccharomyces yeasts; Pigment stability; red wines; Saccharomyces; sonication; species; Torulaspora delbrueckii; Wine; yeasts
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2022.114219

In this work, MP-rich extracts from Saccharomyces and non-Saccharomyces yeasts were obtained by cell sonication and were characterized. The extracts were added to a red wine and color and pigment composition modifications were evaluated by CIELAB parameters and HPLC-DAD-MS, respectively, after cold treatment (to provoke colloidal instability) and storage at room temperature (to accelerate wine aging). Results indicate that the MP-rich extracts showed differences in their composition and in the structure of the MPs depending on the yeast species. They also had different effects on the stability of wine pigments, being the extract obtained from Torulaspora delbrueckii the one that provided the best results, by contributing to the colloidal and chemical stability of the coloring matter. Wines added with this extract showed concentrations of p-coumaroylated and caffeoylated anthocyanins 33.40% higher than the control wine after 4 days of storage at 4 °C. [Display omitted] •MP-rich extracts were obtained by sonication of different oenological yeast.•Addition of the extracts to a red wine led to a greater pigment colloidal stability.•The formation of derivative pigments also seemed to be favored.•The effect of the extracts depended on their characteristics and the yeast species.•Addition of T. delbrueckii extract had the highest impact on pigment composition.