Journal of Food, Nutrition and Population Health Open Access

Characteristics of red wine fermented by Saccharomyces cerevisiae mutant with ability of over-expression mannoproteins

3^rd Edition of International Conference on Agriculture & Food Chemistry

July 23-24, 2018 Rome, Italy

Yun Chin Chung, Po-Chun Hsu, Bo-Kang Liou, Rupesh D Divate and Yao-Lin-Weng

Providence University, Taiwan Central Taiwan University of Science and Technology, Taiwan

Posters & Accepted Abstracts: J Food Nutr Popul Health

Abstract:

Mannoproteins in the cell wall of Saccharomyces cerevisiae are composed of 5–20% protein and 80–90% mannose, and are responsible for most cell surface properties of the yeast. The objective of this study was to improve the quality of red wine using the yeast with over-expression of mannoproteins. S. cerevisiae mutants were generated by treating either UV radiation or ethyl methane sulfonate (EMS). Mannoproteins over expressed strains, which are resistant to killer-9 toxin produced by Hansenula mrakii IFO 0897, were selected. Among the mutants, an EMS mutant, S. cerevisiae CM8, was used to produce red wine because it showed the highest mannose/glucose ratio (3.6:1.0) in the carbohydrate composition of the cell wall. The mannoprotein content in the cell wall of S. cerevisiae CM8 was 386.8±0.25 mg/g, while the content in the wild type strain was 340.1±0.58 mg/g. The ethanol content of S. cerevisiae CM8 fermented red wine (CM-wine) was comparable to that of wild strain fermented red wine (SC-wine). CM-wine made from the Kyoho grapes (Vitis vinifera L. × Vitis labracana Bailey) harvested in summer or winter obtained higher tannins and total anthocyanins contents, but lower tartaric acid content than SCwine. The results of sensory evaluation showed that CM-wine had higher consumer preference than SC-wine. Moreover, the astringency level of CM-wine was lower than that of SC-wine. The above mentioned results demonstrated that S. cerevisiae CM8 with the ability of mannoproteins over expression was a capable starter for wine brewing.

Biography :

Yun-Chin Chung completed her PhD in Food Science and Technology from Oregon State University, USA and Postdoctoral studies from the University of Taiwan National Ocean University, Taiwan. She works as a distinguished Professor of Food and Nutrition Department at Providence University, Taiwan, China. She published more than 66 papers in reputed journals and has been serving as a Department Head.

E-mail: ycchun@pu.edu.tw