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Influence of Yeast Macromolecules on Sweetness in Dry Wines: Role of the Saccharomyces cerevisiae Protein Hsp12

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAL, Axel
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARULLO, Philippe
dc.contributor.authorMOINE, Virginie
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDUBOURDIEU, Denis
dc.date.accessioned2024-01-29T09:57:01Z
dc.date.available2024-01-29T09:57:01Z
dc.date.issued2011-03-09
dc.identifier.issn0021-8561en_US
dc.identifier.urihttps://www.researchgate.net/publication/49767054_Influence_of_Yeast_Macromolecules_on_Sweetness_in_Dry_Wines_Role_of_the_Saccharomyces_cerevisiae_Protein_Hsp12
dc.identifier.urioai:crossref.org:10.1021/jf103710x
dc.identifier.urioai:researchgate.net:49767054
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/187575
dc.description.abstractEnYeast autolysis during lees contact influences the organoleptic properties of wines especially by increasing their sweet taste. Although observed by winemakers, this phenomenon is poorly explained in enology. Moreover, the compounds responsible for sweetness in wine remain unidentified. This work provides new insights in this way by combining sensorial, biochemical and genetic approaches. First, we verified by sensory analysis that yeast autolysis in red wine has a significant effect on sweetness. Moderate additions of ethanol or glycerol did not have the same effect. Second, a sapid fraction was isolated from lees extracts by successive ultrafiltrations and HPLC purifications. Using nano-LC-MS/MS, peptides released by the yeast heat shock protein Hsp12p were distinctly identified in this sample. Third, we confirmed the sweet contribution of this protein by sensorial comparison of red wines incubated with two kinds of yeast strains: a wild-type strain containing the native Hsp12p and a deletion mutant strain that lacks the Hsp12p protein (Δ°HSP12 strain). Red wines incubated with wild-type strain showed a significantly higher sweetness than control wines incubated with Δ°HSP12 strains. These results demonstrated the contribution of protein Hsp12p in the sweet perception consecutive to yeast autolysis in wine.
dc.language.isoENen_US
dc.sourcecrossref
dc.sourceresearchgate
dc.subject.enWine
dc.subject.enSweetness
dc.subject.enYeast lees
dc.subject.enAutolysis
dc.subject.enEthanol
dc.subject.enGlycerol
dc.subject.enPeptide
dc.subject.enHSP12
dc.title.enInfluence of Yeast Macromolecules on Sweetness in Dry Wines: Role of the Saccharomyces cerevisiae Protein Hsp12
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/jf103710xen_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page2004-2010en_US
bordeaux.volume59en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.issue5en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
workflow.import.sourcedissemin
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Agricultural%20and%20Food%20Chemistry&rft.date=2011-03-09&rft.volume=59&rft.issue=5&rft.spage=2004-2010&rft.epage=2004-2010&rft.eissn=0021-8561&rft.issn=0021-8561&rft.au=MARCHAL,%20Axel&MARULLO,%20Philippe&MOINE,%20Virginie&DUBOURDIEU,%20Denis&rft.genre=article


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