Rapid methods for tracking pectin biopolymer turnover during wine fermentation: Improving wine process technology


Project Number
IWBT-P 14-03

Project title
Rapid methods for tracking pectin biopolymer turnover during wine fermentation: Improving wine process technology

Project leader
Moore, J P

Institution
University of Stellenbosch. Faculty of AgriSciences. Institute for Wine Biotechnology

Team members
Moore, J P
Zietsman, A
Yu, G
Weiller, F
Premsagar, V
Vivier, M A
Divol, B
Nieuwoudt, H H

Project description
During wine fermentation biopolymer composition (biopolymers are loosely defined as components of berries, must and wine that can contribute positively to texture, colour, aroma, flavour and mouth-feel) appears to be constantly evolving. The biopolymer components of wine come from the grapes used, yeast and bacteria added and is modulated by the presence or addition of polymer-degrading enzymes. Biopolymers offer the means to track important wine associated processes; such as alcoholic fermentation (AF) and enzyme addition but require the employment of expensive high-end analytical instruments for accurate analysis. We wish to evaluate if spectroscopic and immunological tools, combined with chemometrics, offers a cost-effective alternative means to obtain ‘relatively-accurate’ similar ‘industry-relevant’ information.

An example of biopolymers to track includes the pectin components. Pectin components clog filters and block pipes, limit enzyme access to pomace or must and reduce the volume of free-run juice and final wine. Methods are necessary to assess the chemical nature of the pectin components, track their production and facilitate efficient breakdown during winemaking. Developing tracking and assay methods will allow the development of cost-effective, efficient processes for polymer degradation and discovery of new enzymes for assessment under winemaking conditions.

The utilisation of spectroscopic and immunological tools to track biopolymers during fermentation offers rapid, cost effective methods relevant for the wine industry. Determining which yeast strains and fermentation aids have a significant influence on the final biopolymer composition is therefore of substantial economic value.

Poster(s)
Gao, Y, Moore, J P, Fangel, J, Cornuault, V, Knox, J P, Willats, W G T and Vivier, M. 2014. Construction and deconstruction of the wine grape cell wall: Cultivar differences between Cabernet Sauvignon and Sauvignon blanc during winemaking. Poster presented at the 11th International Symposium on Grapevine Genetics and Breeding. 28 July – 2 August 2014, Beijing, China.

Zietsman, A, Moore, J P, Fangel, J U, Willats, W G T and Vivier, M. 2014. Evaluating the efficacy of maceration enzymes in deconstructing grape skins cv. Pinotage under winemaking conditions using cell wall profiling tools. Poster presented at 5th International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines: MacroWine 2014. 7-10 September 2014, Stellenbosch, South Africa.

Gao, Y, Moore, J P, Fangel, J, Willats, W G T and Vivier, M. 2015. Deconstruction of the wine grape cell wall cv Cabernet Sauvignon during winemaking using profiling and fractionation methods. Poster presented at the Gordon Conference on Plant Cell Walls. 7-11 July 2015. Boston, United States.

Moore, J P, Fangel, J U, Cornuault, V, Willats, W G T, Knox, J P, Vivier, M A. 2015. Cell wall profiling of ripening wine and table grapes reveal changes in neutral and acidic ß-(1,4)-galactan epitopes. Poster presented at the COST Action FA1106 QualityFruit 2015 Conference. 27-30 September, Lisbon, Portugal.

Zietsman, A, Moore, J P, Fangel, J U, Willats, W G T, Trygg, J, and Vivier, M. 2016. Grape berry skin cell walls unravelled in red wine fermentations and the role of maceration enzymes. XIV International Cell Wall Meeting 12th-17th June, Chania (Crete), Greece.

Gao, Y, Fangel, J, Willats, W G T, Vivier, M A, Moore, J P. 2016. Dissecting the polysaccharide-rich grape cell wall matrix for potential biomass utilisation. Poster presented at the Exploring Lignocellulose Biomass INRA. 23-24 June, Reims, France.

Gao, Y, Fangel, J, Willats, W G T, Vivier, M A, Moore, J P. 2016. Using combinations of recombinant pure pectinases to elucidate the deconstruction of the polysaccharide-rich grape cell wall during winemaking. Poster presented at Macrowine 2016. 26-30 June, Changins (Nyon), Geneva, Switzerland.

Gao, Y, Fangel, J, Willats, W G T, Vivier, M A, Moore, J P. 2016. Effect of intra-vineyard ripeness variation on the efficiency of commercial enzymes on berry cell wall deconstruction under winemaking conditions. Poster presented at Macrowine 2016. 26-30 June, Changins, (Nyon), Geneva, Switzerland.

Gao, Y, Fangel, J U, Willats, W G T, Vivier, M A, Mooree, J P. 2016. Effect of intra-vineyard ripeness variation on the efficiency of commercial enzymes on berry cell wall deconstruction under winemaking conditions. Poster presented at the 10th International Symposium on Grapevine Physiology and Biotechnology. 13-18 June, Verona, Italy.

Moore, J P, Fangel, J, Cornault, V, Willats, W G T, Knox, J P, Vivier, M. 2015. Cell wall profiling of ripening wine and table grapes reveal changes in neutral and acidic ß-(1,4)-galactan epitopes. Poster presented at the Gordon Research Conference. 7-11 July, Boston, United States.

Presentation(s)
Gao, Y, Moore, J P, Fangel, J, Willats, W G T and Vivier, M. 2014. Deconstruction of the wine grape cell wall cv Cabernet Sauvignon during winemaking using profiling and fractionation methods. Paper presented at 5th International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines: MacroWine 2014. 7-10 September 2014, Stellenbosch, South Africa.

Moore, J P, Zietsman, A J J, Gao, Y, Fangel, J U, Cornuault, V, Knox, J P, Trygg, J, Viviers, M A. 2015. Profiling tools used to assess the ripening process and enzymatic deconstruction of grapes during winemaking reveal new information on cell wall architecture. Paper presented at the Australian Society for Enology and Viticulture and Wine Innovation Cluster – Crush conference. 19-20 November, Adelaide, Australia.

Gao, Y, Fangel, J, Willats, W G T, Vivier, M A, Moore, J P. 2016. Dissecting the polysaccharide-rich grape cell wall matrix during ripening using high-throughput and fractionation methods. Paper presented at the 10th International Symposium on Grapevine Physiology and Biotechnology. 13-18 June, Verona, Italy.

Gao, Y, Fangel, J, Willats, W G T, Vivier, M A, Moore, J P. 2016. Dissecting the polysaccharide-rich grape cell wall matrix during the winemaking process using high-throughput and fractionation methods. Paper presented at Macrowine 2016. 26-30 June, Changins (Nyon), Geneva, Switzerland.

Gao, Y, Fangel, J, Willats, W G T, Vivier, M A, Moore, J P. 2016. Effect of intra-vineyard ripeness variation on the efficiency of commercial enzymes on berry cell wall deconstruction under winemaking conditions. Paper presented at the 10th International Symposium on Grapevine Physiology and Biotechnology. 13-18 June, Verona, Italy.

Moore, J P, Zietsman, A. 2013. A look at grape berry cell walls: Building up and
breaking down. Paper presented at the 35th International Conference of the South African Society of Enology and Viticulture. 13-15 November, Somerset West, South Africa.

Moore, J P, Gao, Y, Zietsman, A, Fangel, J, Cornault, V, Knox, J P, Willats, W G T, Vivier, M A. 2014. Cell wall profiling provides insights into the genetic mechanisms underpinning cultivar-specific differences in wine and table grapes. Paper presented at the 11th International Conference on Grapevine Breeding and Genetics, 29th July – August 2nd, Beijing, China.

Moore, J P, Fangel, J, Cornuault, V, William, G T, Willats, J, Knox, P, Vivier, M. 2014. Cell wall profiling of ripening wine and table grapes reveal changes in neutral and acidic ß-(1,4)-galactan epitopes. Paper presented at the International Macrowine Conference, 7-11 September, Stellenbosch, South Africa.

Moore, JP, Fangel, J, Cornuault, V, William, G T, Willats, Knox, J P, Vivier, M. 2014. Cell wall profiling of ripening wine and table grapes reveals changes in neutral and acidic ß-(1,4)-galactans, extensins and arabinogalactan protein epitopes. Paper presented at the COST Action FA1106 QualityFruit 2014 Conference, 21-24 September, Chania (Crete), Greece.

Moore, J P, Zietsman, A J J, Gao, Y, Fangel, J, Cornuault, V, Knox, J P, Trygg, J, Vivier, M A. 2015. Profiling tools used to assess the ripening process and enzymatic deconstruction of grapes during winemaking reveal new information on cell wall architecture. Presented at the Australian Society for Enology and Viticulture and Wine Innovation Cluster – Crush conference. 19-20 November, Adelaide, Australia.

Moore, J P, Gao, Y, Fangel, J, Willats, W G T, Vivier. M A 2016. Breaking down barriers: intra-vineyard ripeness variation and the efficiency of commercial enzymes on berry cell wall deconstruction during winemaking. Paper presented at the 38th SASEV Conference. 23-25 August, Somerset West, South Africa.

Article
Moore, J P, Fangel, F U, Willats, W G T, Vivier, M A. 2014. Pectic-ß(1,4)-galactan, extensin and arabinogalactan–protein epitopes differentiate ripening stages in wine and table grape cell walls, Annals of Botany, Mnth May (p. 1-16)
http://aob.oxfordjournals.org/content/early/2014/05/07/aob.mcu053.full.pdf+html

Moore, J P, Fangel, J U, Willatls, W G T, Vivier, M A. 2014. Pectic-ß(1,4)-galactan, extensin and arabinogalactan-protein epitopes differentiate ripening stages in
wine and table grape cell walls. Annals of Botany, v. 114 (6) (p. 1279-1294)
https://dx.doi.org/10.1093%2Faob%2Fmcu053

Gao, Y, Fangel, J U, Willats, W G, Vivier, M A, Moore, J P. 2015. Dissecting the polysaccharide-rich grape cell wall changes during winemaking using combined high-throughput and fractionation methods, Carbohydrate Polymers, v. 133 (p. 567-577)
http://doi.org/10.1016/j.carbpol.2015.07.026

Zietsman, A J J, Moore, J P, Fangel, J U, Willats, W G T, Trygg, J, Vivier, M A. 2015. Following the compositional changes of fresh grape skin cell walls during the fermentation process in the presence and absence of maceration enzymes, Journal of Agricultural and Food Chemistry, v. 63 (20) (p. 2798-2810)
Article.pdf

Zietsman, A J J, Moore, J P, Fangel, J U, Willats, W G T, Vivier, M A. 2015. Profiling the hydrolysis of isolated grape berry skin cell walls by purified enzymes, Journal of Agricultural and Food Chemistry, v. 63 (37) (p. 8267-8274)
Article.pdf

Gao, Y, Fangel, J U, Willats, W G, Vivier, M A, Moore, J P. 2016. Dissecting the polysaccharide rich grape cell wall matrix using recombinant pectinases during winemaking, Carbohydrate Polymers, Mnth November v. 152 (p. 510-519)
https://doi.org/10.1016/j.carbpol.2016.05.115

Gao, Y, Fangel, J U, Willats, W G T, Vivier, M A, Moore, J P. 2016. Effect of commercial enzymes on berry cell wall deconstruction in the context of intravineyard ripeness variation under winemaking conditions, Journal of Agricultural and Food Chemistry, Mnth May v. 64 (19) (p. 3862-3872)
Article.pdf

Zietsman, A J J, Vivier, M A, Moore, J P. 2016. Investigating wine grape cell walls, Wineland, Mnth March (p. 80-83)
http://www.wineland.co.za/investigating-grapevine-cell-walls/

– Record end –

 

  – Record end –

Generic selectors
Exact matches only
Search in title
Search in content