Original research articles

Characterization of mannoproteins during white wine (Vitis vinifera L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves

Abstract

Aim: To compare the evolution of mannoproteins in a white wine submitted to two different stirring of lees processes: in French oak barrels (BA) and in a stainless steel tank equipped with French oak staves (IN).

Methods and results: Total colloids were obtained by ultrafiltration and ethanol precipitation. Mannoproteins were isolated by adsorption on concanavalin-A and molecular weight separation. Sugar residues were characterized by GC analysis of their alditol acetates and protein content was determined according to Lowry method. Wines were submitted to sensory analysis.

Conclusion: Three polysaccharide fractions were isolated from both BA and IN wines. Regarding sensory attributes, the only significant difference between BA and IN wines was the round mouth-feel. The BA wine showed a higher final polysaccharide concentration, which can be related to the rounder mouth-feel.

Significance and impact of the study: This study is a technological approach of a process largely used by white wine producers who want to market a fresh wine produced with stirring of lees with a woody character. It reports the evolution of mannoproteins through four months of ageing on lees with two different stirring processes that can have a direct impact on the cost of the final product.

Authors


Ana Rodrigues

Affiliation : Technical University of Lisbon, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal; Dão Sul : Sociedade Vitivinícola, S.A., Quinta das Sarzedas, 3430-909 Carregal do Sal, Portugal

anarodrigues@daosul.com

Jorge Manuel Ricardo-da-Silva

Affiliation : Universidade Tecnica de Lisboa, Instituto Superior de Agronomia, Laboratorio Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal


Carlos Lucas

Affiliation : Dão Sul : Sociedade Vitivinícola, S.A., Quinta das Sarzedas, 3430-909 Carregal do Sal, Portugal


Olga Laureano

Affiliation : Universidade Tecnica de Lisboa, Instituto Superior de Agronomia, Laboratorio Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal

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