Polysaccharides and oligosaccharides produced on Malvar Wines elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. “Vinos de Madrid”

Margarita Garcia (1) , Rafael Apolinar Valiente (2) , Pascale Williams (2) , Braulio Esteve-Zarzoso (3) , Teresa Arroyo (1) , Julia Crespo Garcia (1) , Thierry Doco (2)

1 Departamento de Agroalimentación
2 SPO - Sciences Pour l'Oenologie
3 Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia

Polysaccharides and oligosaccharides released into Malvar white wines elaborated through pure, mixed and sequential cultures with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. “Vinos de Madrid” were studied. Both fractions from different white wines were separated by high-resolution size-exclusion chromatography. Glycosyl composition and linkages of wine polysaccharides were determined by GC-EI-MS chromatography. Molar-mass distributions were determined by SEC-MALLS and intrinsic viscosity by differential viscometer. Yeast species and type of inoculation have a significant impact on wine carbohydrate composition and structure. Mannose residues from mannoproteins were significantly predominant in those cultures where T. delbrueckii was present in the fermentation process in comparison with pure culture of S. cerevisiae, whereas galactose residues from Polysaccharides Rich in Arabinose and Galactose presented higher values in pure culture of S. cerevisiae, indicating that S. cerevisiae released less mannoproteins than T. delbrueckii. Moreover, we reported structural differences between mannoproteins released by T. delbrueckii CLI 918 and those released by S. cerevisiae CLI 889. These findings help to provide important information about the polysaccharides and oligosaccharides released from cell wall of Malvar grapes and the carbohydrates released from each yeast species.

Mots clés: Malvar white wines; native yeast; mannoproteins; polysaccharides; oligosaccharides; wine; yeast; brewer s; alcoholic fermentation

Mots clés: vin; Torulaspora delbrueckii; saccharomyces cerevisiae; polysaccharide; oenologie; fermentation alcoolique

Domaines: Biologie végétale; Sciences agricoles

Margarita Garcia, Rafael Apolinar Valiente, Pascale Williams, Braulio Esteve-Zarzoso, Teresa Arroyo, et al.. Polysaccharides and oligosaccharides produced on Malvar Wines elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. “Vinos de Madrid”. Journal of Agricultural and Food Chemistry, 2017, ⟨10.1021/acs.jafc.7b01676⟩. ⟨hal-01606481⟩