Scientia Agricultura Sinica ›› 2023, Vol. 56 ›› Issue (6): 1168-1176.doi: 10.3864/j.issn.0578-1752.2023.06.012

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Apparent Matrix Effect of Yeast Polysaccharides from S. cerevisiae on the Hydrolysis of Wine Fruity Esters

KONG CaiLin1(), XU YinHu2, HUANG Jie1, FENG Lin1, YAN XinYi1, TAO YongSheng1,3()   

  1. 1 College of Enology, Northwest A & F University, Yangling 712100, Shaanxi
    2 Angel yeast Co., Ltd., Yichang 443003, Hubei
    3 Shaanxi Key Laboratory of Viticulture and Enology, Yangling 712100, Shaanxi
  • Received:2022-05-25 Accepted:2022-09-05 Online:2023-03-23 Published:2023-03-23

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Abstract:

【Objective】 The aim of this study was to investigate the apparent matrix effect of yeast polysaccharide (YP) from S. cerevisiae on the hydrolysis of fruity ester, and to explore the potential application of yeast polysaccharide in stabilizing wine aroma profile and expand shelf life of product. 【Method】 YP was extracted from S. cerevisiae by hot water extraction and alkali methods, and the basic components of YP were analyzed by ultraviolet spectrophotometer (UV), gas chromatography (GC) and high- performance liquid chromatography (HPLC). The model wine containing the conventional concentration of fruity esters was prepared and treated with YP, and the concentration of YP was set in the range of 0-2.0 g·L-1. The effect of YP on the volatility of fruity esters was analyzed by the static headspace method. Next, the model wines with different treatments were stored at 4℃ for 6 months, and the content of fruity esters in model wine was regularly monitored. Finally, sensory analysis was used to evaluate the aroma notes of model wine stored 6-months. 【Result】 Instrumental analysis showed that the total polysaccharide content of YP was (72.61±3.29)%, and the protein contents accounts for (11.20±0.02)%. The main monosaccharide composition of YP was mannose and glucose, and their molar ratio was 1.790:1. The high molecular weight components of YP are 18, 163 and 21 819 kD, and the low molecular weight components are 576 Da. Static headspace analysis indicated that YP treatment could reduce the volatility of acetate esters in model wine, especially 0.8 g∙L-1. While YP treatment could increase the volatility of ethyl esters. Data of regular sampling found that the hydrolysis rate of ethyl esters was significantly higher than that of acetate esters during 6 months storage. Compared with the control, 0.4-0.8 g∙L-1 YP slowed down the hydrolysis of acetate esters and ethyl esters by 10%-40% and 3.7%-26.7%, respectively. Sensory analysis showed that model wine added with YP showed higher MF% of temperate sour and sweet fruity, and preserved fruit and floral aroma notes of wine samples compared with the control. 【Conclusion】 From the study of model wine system, it was concluded that adding 0.4-0.8 g∙L-1 YP during wine storage slowed down the hydrolysis of fruity esters, stabilized wine fruity aroma profile, and showed potential application value for prolonging wine shelf life.

Key words: yeast polysaccharides, fruity esters, hydrolysis, matrix effect

Fig. 1

Molecular weight distribution of yeast polysaccharide by HPGPC"

Fig. 2

Monosaccharide composition and protein content of yeast polysaccharide"

Table 1

Concentration and liquid/gas phase distribution coefficient Ki of fruity esters in different model wine"

Ki 含量Concentration (µg·L-1)
CK YP1 YP2 YP3 YP4 YP5 初始
浓度
C0		 最终平
均浓度
CE		 阈值
Odor threshold		 气味
活性值
OAV		 气味描述
Odor
description
乙酸乙酯
Acetate ethyl		 1.96±0.02a 2.14±0.80b 2.52±0.09ab 2.37±0.09b 2.12±0.18b 2.19±0.12b 150000[18] 62128.12±234.59 7500 >1 菠萝香，果香
Pineapple, fruity
乙酸异丁酯
Acetate isobutyl		 2.75±0.00a 3.04±0.20ab 4.59±0.18b 4.33±0.14b 4.29±0.08b 4.29±0.05b 300[16] 154.38±0.20 1600 0.1-1 梨，香蕉
Pear, banana
乙酸异戊酯
acetate isoamyl		 2.78±0.00a 3.39±0.45b 3.49±0.02ab 3.84±0.01ab 3.24±0.02ab 3.17±0.02ab 1000[19] 713.24±1.32 30 >1 香蕉，果香
Banana, fruity
乙酸苯乙酯
Acetate phenylethyl		 2.74±0.00b 2.80±0.24b 3.58±0.00a 2.96±0.09c 2.48±0.02b 2.50±0.02ab 1500[18] 600.60±3.05 250 >1 愉悦花香
Pleasant floral
己酸乙酯
Ethyl hexanoate		 1.59±0.00b 1.78±0.21b 1.69±0.01ab 2.00±0.00b 1.56±0.01ab 1.57±0.01a 9000[17] 565.56±1.36 5 >1 花香，草莓
Floral, strawberry
辛酸乙酯
Ethyl octanoate		 0.99±0.00b 0.77±0.11a 0.67±0.00a 0.94±0.00a 0.68±0.00a 0.70±0.00a 7500[18] 608.82±2.96 5 >1 苹果，梨，花香
Apple, pear, floral
癸酸乙酯
Ethyl decanoate		 0.82±0.00b 0.29±0.14a 0.22±0.00a 0.29±0.01a 0.22±0.00a 0.23±0.00a 1000[18] 18.11±0.04 200 0.1-1 蜡味，果香，玫瑰
Wax, fruity, rose
苯乙酸乙酯
Ethyl phenylacetate		 2.97±0.02b 2.81±0.25b 2.61±0.00a 2.56±0.09c 2.64±0.02b 2.70±0.01b 600[20] 155.13±1.13 575 0.1-1 果香
Fruity

Fig. 3

The evolution of fruity esters treated by yeast polysaccharides during model wine 6-months storage"

Fig. 4

MF of aroma traits from model wine samples of 6-months storage by yeast polysaccharides with different content levels * Difference significant at 95% confidence level; ** 99% confidence level"

Fig. 5

Loadings of fruity esters and distribution of model wine samples in the first two PCs"

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