Influence of grape quality tier, harvest timing, and yeast strain on mannoprotein content, phenolic composition, and color modulation in young red wines

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dc.article.number115956
dc.catalogadoryvc
dc.contributor.authorGalaz Torres, Cristian
dc.contributor.authorVidal Zuñiga, Josefina Victoria
dc.contributor.authorVargas, Sebastián
dc.contributor.authorZincker, Jorge
dc.contributor.authorBrossard, Natalia
dc.contributor.authorBordeu, Edmundo
dc.contributor.authorRicci, Arianna
dc.contributor.authorParpinello, Giuseppina P.
dc.contributor.authorVersari, Andrea
dc.date.accessioned2025-03-14T18:58:10Z
dc.date.available2025-03-14T18:58:10Z
dc.date.issued2025
dc.description.abstractBesides the impact of harvest timing and grape quality, this study investigated the performance of selected yeast strains overproducing mannoproteins versus the conventional strain AGL 804 in terms of mannoprotein release and its consequences on the composition and color modulation of short-aged commercial red wines. The study fills a gap of volume and actual red wine production by comparing 36 winemaking conditions, each of 850 kg of grapes. The results showed that AGL 804 produced the same or more concentration of mannoproteins than the alternatives. Then, an apparent threshold was found for all yeasts when the dissolved solids content of grape musts at harvest exceeded 22 °Bx, beyond which no increase in mannoprotein production was observed. Only below this limit, an independent effect of yeast strains on tannin concentration and tannin-to-anthocyanin ratio (T/A) in wines was observed. These two parameters exhibited a moderate correlation with mannoprotein concentration (R2 = 0.534 and R2 = 0.696, respectively), and a low-moderate correlation for mannoprotein concentration with CIELAB color parameters. Wines produced from grapes > 22 °Bx showed only harvest-related variations in tannin concentration and T/A and no correlation between parameters analyzed and mannoprotein production. The study revealed that, although yeast strains influence the color of red wine after six months of bottling, their effect is secondary to the harvest timing. Moreover, the influence of the yeast strain itself was not consistent across the different harvest dates. Additionally, the study provides winemakers with an improved and practical assay for measuring mannoprotein levels in red wines, especially for small winery laboratories. It also introduces a novel 3D graphical representation of the CIELAB color parameters, which simultaneously integrates the real visible color of the wines and its visual discriminability to the human eye.
dc.format.extent11 páginas
dc.fuente.origenScopus
dc.identifier.doi10.1016/j.foodres.2025.115956
dc.identifier.issn1873-7145
dc.identifier.scopusidSCOPUS_ID:85217686585
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/102639
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Vidal Zuñiga Josefina Victoria; S/I; 1027648
dc.language.isoen
dc.nota.accesocontenido completo
dc.publisherElsevier Ltd
dc.revistaFood Research International
dc.rightsacceso abierto
dc.rights.licenseCC BY NC ND Atribución-NoComercial-SinDerivadas Internacional 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCIELAB color space
dc.subjectGrape ripening
dc.subjectMannoproteins assay
dc.subjectRed winemaking
dc.subjectTannins, anthocyanins
dc.subjectYeast strains overproducing mannoproteins
dc.subject.ddc600
dc.subject.deweyTecnologíaes_ES
dc.titleInfluence of grape quality tier, harvest timing, and yeast strain on mannoprotein content, phenolic composition, and color modulation in young red wines
dc.typeartículo
dc.volumen205
sipa.codpersvinculados1027648
sipa.trazabilidadSCOPUS;2025-02-23
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