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Effects of Yeast Cell-Wall Characteristics on 4-Ethylphenol Sorption Capacity in Model Wine
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Lallemand SAS.
, §Institut Universitaire de la Vigne et du Vin, Université de Bourgogne.
, #EA ReVV, Université de Bourgogne.
,
EA EMMA, Université de Bourgogne.
Section:Abstract
Saccharomyces cerevisiae is an efficient biosorbant, used in winemaking to reduce the concentration of undesirable molecules such as fatty acids. Volatile phenols such as 4-ethylphenol, which causes a horsy smell in wine, are particular targets of this type of curative process. This study demonstrates that the sorption capacity of 4-ethylphenol by yeasts is greatly influenced by strain nature, methods, and medium used for biomass production and drying after harvesting. S. cerevisiae mutant strains with deletion of genes encoding specific proteins involved in cell-wall structure and composition were studied, and a major role for mannoproteins in 4-ethylphenol sorption was identified. It was confirmed that 4-ethylphenol sorption occurs at the surface of the yeast wall and that not all mannoproteins are determinants of sorption: the sorption capacity of cells with deletion of the Gas1p-encoding gene was 75% lower than that of wild type. Physicochemical properties of yeast cell surface have been also studied.
Keywords:
Yeast cell wall; mannoproteins; sorption; 4-ethylphenolCiting Articles
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This article has been cited by 2 ACS Journal articles (2 most recent appear below).
Changes in the Sorption of Diverse Volatiles by Saccharomyces cerevisiae Lees during Sparkling Wine Aging
Joan J. Gallardo-Chacón, Stefania Vichi, Elvira López-Tamames, and Susana BuxaderasJournal of Agricultural and Food Chemistry2010 58 (23), 12426-12430Changes in the Sorption of Diverse Volatiles by Saccharomyces cerevisiae Lees during Sparkling Wine Aging
Joan J. Gallardo-Chacón, Stefania Vichi, Elvira López-Tamames, and Susana BuxaderasJournal of Agricultural and Food Chemistry2010 58 (23), 12426-12430The volatile profile of sparkling wine is influenced by the retention and release of volatile compounds by lees during the aging process. Here we attempted to identify the volatiles that are most retained by lees in aging conditions and to study how their ...
Analysis of Sparkling Wine Lees Surface Volatiles by Optimized Headspace Solid-Phase Microextraction
Joan Gallardo-Chacón, Stefania Vichi, Elvira López-Tamames and Susana BuxaderasJournal of Agricultural and Food Chemistry2009 57 (8), 3279-3285Analysis of Sparkling Wine Lees Surface Volatiles by Optimized Headspace Solid-Phase Microextraction
Joan Gallardo-Chacón, Stefania Vichi, Elvira López-Tamames and Susana BuxaderasJournal of Agricultural and Food Chemistry2009 57 (8), 3279-3285During sparkling wine aging, a narrow interaction is established between wine and lees of second fermentation, which remain in contact during long periods. In order to contribute to the knowledge on this interaction, volatile compounds retained by lees ...
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History
- Published In Issue December 24, 2008
- Article ASAPNovember 24, 2008
- Received: July 16, 2008
Accepted: November 4, 2008
Revised: October 28, 2008
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