Influence of Yeast Mannoproteins in the Aroma Improvement of White Wines

In the present work, 3 different yeast strains (1, 2, and 3) were used to elaborate white wines using Albarino must. The concentration of polymeric mannose was determined using a method based on the mannoprotein precipitation, hydrolysis and analysis of sylylated mannose derivatives by gas chromatography. Wines elaborated with the strain 1 (W1) presented a higher mannoprotein concentration than the other wines. The analysis of the volatile composition of wines showed significant differences (P < 0.05) among them, being W1 which presented the highest concentration of aroma compounds, mainly terpens and norisoprenoids. The sensorial analysis of wines also showed that W1 had the best quality. The results obtained from this work demonstrate that mannoproteins could be involved in the behavior observed. Some evidences were obtained using a model wine, where 2 major terpens in W1 were preferentially retained by the colloids rich in mannoproteins released by strain 1. Practical Application: White wines elaborated with yeast strains overproducing mannoproteins could have better quality than others. Mannoproteins could contribute to aroma enhancement of Albarino white wines