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Characterization and Identification of Yeast Peptides Released during Model Wine Fermentation and Lees Contact

  • 0Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy.
Journal of Agricultural and Food Chemistry +

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October 22, 2024

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October 22, 2024

View abstract on PubMed

Summary

This summary is machine-generated.

Yeast peptides released during wine aging on lees accumulate rapidly, then stabilize. Most abundant peptides, linked to glycolysis and stress response, persist throughout aging, offering insights into wine maturation.

Area Of Science

  • Oenology
  • Biochemistry
  • Food Science

Background

  • Aging wine on lees releases yeast-derived components, notably peptides.
  • The specific functions of these yeast peptides in wine remain largely uncharacterized.

Purpose Of The Study

  • To quantify and identify peptides released during the aging of wine on lees.
  • To understand the dynamics and origins of these peptides over a 180-day period.
  • To explore potential bioactivities of identified yeast peptides.

Main Methods

  • Fermentation of synthetic must using an oenological yeast strain.
  • Aging on lees for 180 days with sampling at various time points.
  • Quantification using reversed-phase high-performance liquid chromatography (RP-HPLC).
  • Identification using liquid chromatography-tandem mass spectrometry (LC-MS/MS).

Main Results

  • Peptide concentration increased significantly within the first two months, with over 2600 sequences identified.
  • Concentration stabilized over the subsequent four months, with a slight decrease in peptide diversity.
  • Longer, less charged peptides were more susceptible to enzymatic hydrolysis.
  • Abundant peptides, primarily from glycolysis and stress-response proteins, were consistently present.
  • Identified peptides exhibited diverse *in silico* predicted bioactivities.

Conclusions

  • Yeast peptides accumulate rapidly during early wine aging on lees.
  • Peptide profiles stabilize over time, influenced by enzymatic hydrolysis.
  • The study identifies key yeast peptides and their origins, contributing to understanding their role in wine aging.
  • Identified peptides possess potential bioactivities relevant to the wine matrix.

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