Saccharomyces cerevisiae Mannoproteins That Protect Wine from Protein Haze: Their Release during Fermentation and Lees Contact and a Proposal for Their Mechanism of Action

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• 作者：Isabelle V. S. Dupin ; Brett M. McKinnon ; Corey Ryan ; Muryel Boulay ; Andrew J. Markides ; Graham P. Jones ; Patrick J. Williams ; and Elizabeth J. Waters
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2000
• 出版时间：August 2000
• 年：2000
• 卷：48
• 期：8
• 页码：3098 - 3105
• 全文大小：144K
• 年卷期：v.48,no.8(August 2000)
• ISSN：1520-5118

文摘

A fraction containing the mannoproteins released during fermentation from the winemaking strainof Saccharomyces cerevisiae, Maurivin PDM, was able to reduce the visible protein haze in whitewine. This fraction of haze protective mannoprotein material (HPM) could be recovered by eitherultrafiltration or ethanol precipitation. The kinetics of the release of both mannose- and glucose-containing polymers during the growth cycle of PDM were determined as a guide to the release ofHPM. Active HPM was first detected in the culture supernatant when the cells were exponentiallygrowing. HPM was also released into the medium under an environment simulating winemakingconditions by PDM cells during fermentation as well as during storage on yeast lees. Since theamounts of HPM released during fermentation are greater than those subsequently extracted fromthe cell wall, fermentation would be a more viable procedure than extraction from yeast cells forthe commercial production of HPM. Yeast invertase, a mannoprotein with haze protective activity,was used as a model substrate to investigate the mechanism of haze protection. Invertase was foundto reduce visible turbidity but not prevent protein precipitation. Invertase itself did not precipitatebut remained soluble in the wine. On the basis of these observations, we propose that the mechanismof haze protection may be one of competition between HPM and wine proteins for unknown winecomponent(s), the latter being required for the formation of large insoluble aggregates of denaturedprotein. As the available concentration of these components decreases, due to the presence of HPM,the particle size of the haze decreases and thus visible turbidity declines.Keywords: Yeast cell wall; mannoprotein release; wine protein haze; haze protective material;autolysis; fermentation