ESPUMABILIDAD DEL VINO PROSECCO: EFECTO COMBINADO DE LOS GLICOCOMPUESTOS DE ALTO PESO MOLECULAR Y LAS PROTEÍNAS PR DEL VINO
Fuente: www.infowine.com
Simone Vincenzi, Antonella Crapisi, Andrea Curioni; Food Hydrocolloids, Volume 34, January 2014, Pages 202–207 (21/1/2014)
Cinco fracciones macromoleculares con diferentes pesos moleculares (M.W.) y composición se separaron de un vino proseco por ultrafiltración y cromatografía de exclusión por tamaños (SEC) antes y después (1 y 18 meses después) de la crianza del vino sobre lías. Las fracciones SEC, combinadas o por si solas, fueron adicionadas de nuevo al vino ultrafiltrado con el fin de evaluar su contribución a la espumabilidad del vino.
Los resultados mostraron que la fracción con M.W. más altos, que contenían los glicocompuestos y que comprende las manoproteínas de levadura fueron las que dieron lugar a una mayor espumabilidad, mientras que las proteínas que derivaban de las uvas no formaron espuma.
Sin embargo, la combinación de todos los factores dio lugar a una mayor espumabilidad que la proporcionada por los glicocompuestos, lo que indica un efecto combinado entre estos últimos y las proteínas provenientes de la uva.
Estos resultados se pueden explicar considerando la hipótesis de la existencia de una interacción molecular que conduce a la formación de complejos macromoleculares capaces de interaccionar con la interfaz gas-vino.
FOAMABILITY OF PROSECCO WINE: COOPERATIVE EFFECTS OF HIGH MOLECULAR WEIGHT GLYCOCOMPOUNDS AND WINE PR-PROTEINS
Source: www.sciencedirect.com
Simone Vincenzi, Antonella Crapisi, Andrea Curioni; Food Hydrocolloids, Volume 34, January 2014, Pages 202–207 (21/1/2014)
Abstract:
Five Macromolecular fractions differing in molecular weight (M.W.) and composition were separated from a Prosecco wine by ultrafiltration and Size Exclusion Chromatography (SEC) before and after 1 and 18 months of wine ageing on yeast lees.
The SEC fractions, combined or alone, were back added to the ultrafiltered wine in order to assess their contribution to wine foamability.
The results indicated that the highest M.W. fraction, containing the wine glycocompounds and comprising the yeast mannoproteins was that giving the highest foamability, whereas the wine proteins deriving from the grape berry did not foam.
However, the combination of all the fractions gave a foamability higher than that provided by the glycocompounds, indicating a cooperative effects between these latter and the proteins of grape origin.
This result can be explained by hypothesizing a molecular interaction leading to the formation of macromolecular complexes able to interact with the gas–wine interface.
Highlights:
- Macromolecules fractionated from a sparkling wine are tested for their foaming ability.
- Foam in sparkling wines is mainly due to the presence of glycocompounds.
- Wine proteins of grape origin alone do not foam.
- Foam is enhanced by the cooperation of glycocompounds and proteins of grape origin.
Keywords
Wine; Foam; Proteins; Glycoproteins; Yeast; Grape