White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability

Giovanna Lomolino; Simone Vincenzi; Stefania Zannoni; Mara Vegro; Alberto De Iseppi

doi:10.3390/beverages10010021

Beverages (Mar 2024)

White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability

Giovanna Lomolino,
Simone Vincenzi,
Stefania Zannoni,
Mara Vegro,
Alberto De Iseppi

Affiliations

Giovanna Lomolino: Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell’Università, 16, 35020 Legnaro, Padova, Italy
Simone Vincenzi: Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell’Università, 16, 35020 Legnaro, Padova, Italy
Stefania Zannoni: Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell’Università, 16, 35020 Legnaro, Padova, Italy
Mara Vegro: Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell’Università, 16, 35020 Legnaro, Padova, Italy
Alberto De Iseppi: Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell’Università, 16, 35020 Legnaro, Padova, Italy

DOI: https://doi.org/10.3390/beverages10010021
Journal volume & issue: Vol. 10, no. 1
p. 21

Abstract

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The volume and stability of wine foams are influenced by many components of the matrix, especially proteins. However, the synergistic or inhibiting effects among these protein fractions, as well as their interactions with other wine components, are still under study. The present research aims to understand the individual and cooperative effects of different wine proteins and glycoproteins on the volume and stability of foams. To address this objective, different protein fractions were purified from a Chardonnay white wine and tested in different model wine conditions (with/without ethanol), along with a commercial yeast-based oenological additive. Different fractions were considered, including total protein fraction (FT), Mannoproteins (MP), and non-mannosylated proteins (NMP), as well as a protein fraction soluble in ammonium sulfate (FSA). These protein fractions were characterized, and their foaming properties were evaluated using a modified Rudin apparatus. The results showed that FT exhibited higher foam expansion (FE%) compared to its subfractions (NMP and MP) that, when tested individually, did not guarantee optimal foam formation. This suggests that foaming properties are enhanced when both glycosylated and non-glycosylated proteins are present in the system. Additionally, the foaming behavior was influenced by the presence of ethanol in the model wine. The FSA fraction demonstrated high foam expansion and stability, with ethanol enhancing foam expansion but reducing stability. A commercial yeast-based oenological additive, mainly containing glycoproteins, was also tested and behaved similarly to MP. This study provides valuable insights for sparkling wine producers to optimize practices for enhancing product quality and confirm previous research regarding the role of the synergy between MP and NMP in wine foam formation and stability.

Published in Beverages

ISSN: 2306-5710 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Medicine: Internal medicine: Specialties of internal medicine: Nutritional diseases. Deficiency diseases
Website: https://www.mdpi.com/journal/beverages

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