LAPSE:2021.0483
Published Article
LAPSE:2021.0483
Improved Phenolic Compositions and Sensory Attributes of Red Wines by Saccharomyces cerevisiae Mutant CM8 Overproducing Cell-Wall Mannoproteins
Phoency F.-H. Lai, Po-Chun Hsu, Bo-Kang Liou, Rupesh D. Divate, Pei-Ming Wang, Yun-Chin Chung
May 28, 2021
The objective of this study was to improve the quality attributes of red wines by Saccharomyces cerevisiae (BCRC 21685) mutant CM8 with overexpression of high-mannose mannoproteins, with respective to phenolic compositions, colorimetric parameters, and consumer sensory attributes. The CM8 was mutated by ethyl methane sulfonate and showed the ability of overproducing cell wall mannoproteins selected by killer-9 toxin-containing YPD plates. Kyoho grapes were used as raw materials. It is interesting to find that the cell wall mannoproteins isolated from CM8 mutant possessed a significantly higher mannose content in the polysaccharide fraction (81% w/w) than that did from parent strain (66% w/w). The red wines made of winter grapes and CM8 (CM8-WIN) showed significantly greater total tannins, flavonols, and anthocyanins levels, as well as higher color, higher flavor, and higher consumer preference than those by its SC counterpart (SC-WIN). The characteristics of the red wines studied were further elucidated by principal component analysis. Conclusively, using CM8 starter could effectively endow the red wine with high-quality attributes via the interactions of high-mannose mannoproteins with wine compounds.
Keywords
consumer preference, kyoho grape, mannoprotein, Saccharomyces cerevisiae, wine
Suggested Citation
Lai PFH, Hsu PC, Liou BK, Divate RD, Wang PM, Chung YC. Improved Phenolic Compositions and Sensory Attributes of Red Wines by Saccharomyces cerevisiae Mutant CM8 Overproducing Cell-Wall Mannoproteins. (2021). LAPSE:2021.0483
Author Affiliations
Lai PFH: Department of Food and Nutrition, Providence University, Taichung 433, Taiwan [ORCID]
Hsu PC: Department of Food and Nutrition, Providence University, Taichung 433, Taiwan
Liou BK: Department of Food Science & Technology, Central Taiwan University of Science and Technology, Taichung 406, Taiwan [ORCID]
Divate RD: Department of Food and Nutrition, Providence University, Taichung 433, Taiwan
Wang PM: Department of Food and Nutrition, Providence University, Taichung 433, Taiwan
Chung YC: Department of Food and Nutrition, Providence University, Taichung 433, Taiwan
Journal Name
Processes
Volume
8
Issue
11
Article Number
E1483
Year
2020
Publication Date
2020-11-17
ISSN
2227-9717
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Original Submission
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PII: pr8111483, Publication Type: Journal Article
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LAPSE:2021.0483
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https://doi.org/10.3390/pr8111483
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May 28, 2021
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May 28, 2021
 
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Calvin Tsay
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