Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine
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View abstract on PubMed
Summary
This summary is machine-generated.Yeast mannoproteins significantly impact wine mouthfeel and viscosity, with stronger links observed in premium wines. This research highlights how these compounds influence sensory perceptions like roundness and smoothness.
Area Of Science
- Enology and Wine Chemistry
- Food Science and Technology
Background
- Mannoproteins, derived from yeast, are known to improve wine stability and sensory attributes.
- Their specific influence on viscosity and mouthfeel across different wine quality tiers requires further investigation.
Purpose Of The Study
- To investigate the impact of yeast strains on mannoprotein production and its effect on viscosity and mouthfeel in Standard and Premium Cabernet Sauvignon wines.
- To elucidate the relationship between yeast-derived mannoproteins and the sensory characteristics of red wine.
Main Methods
- Extraction of mannoproteins (specifically mannose content).
- Rheological measurements to assess viscosity.
- Sensory evaluation using Rate-All-That-Apply (RATA) methodology.
- Principal Component Analysis (PCA) to integrate data.
Main Results
- A positive correlation between mannose content and viscosity was observed exclusively in Standard-quality wines.
- Premium-quality wines showed a strong association between volume, viscosity, mannose content, and sensory descriptors like roundness and smoothness.
- Slight color variations were noted due to lees aging.
Conclusions
- Yeast mannoproteins play a differential role in modulating viscosity and mouthfeel, particularly in premium wine tiers.
- Understanding these relationships can inform winemaking practices to enhance specific sensory profiles.
- Further research into mannoprotein structure and its correlation with sensory perception is warranted.
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