In this work, three MP extracts obtained from Torulaspora delbrueckii were added to red wine, and the changes in phenolic composition, color, and astringency were evaluated by HPLC–DAD–ESI–MS, tristimulus colorimetry, and sensory analysis, respectively. The MP extracts modified wine phenolic composition differently depending on the type of MP. Moreover, two MP extracts were able to reduce wine astringency. The fact that the MP-treated wines showed an increased flavanol content suggests the formation of MP-flavanol aggregates that remain in solution. Furthermore, the formation of these aggregates may hinder the interaction of flavanols with salivary proteins in the mouth. The effect of these MPs might be associated with their larger size, which could influence their ability to bind flavanols and salivary proteins. However, one of the astringent-modulating MPs also produced a loss of color, highlighting the importance of assessing the overall impact of MPs on the organoleptic properties of wine.

中文翻译：

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德氏圆酵母作为具有酿酒学意义的甘露糖蛋白新来源的潜在用途


在这项工作中，将从德氏圆酵母中获得的三种 MP 提取物添加到红酒中，并分别通过 HPLC-DAD-ESI-MS、三刺激比色法和感官分析来评估酚类成分、颜色和涩味的变化。 MP 提取改性葡萄酒酚类成分的方式不同，具体取决于 MP 的类型。此外，两种MP提取物能够减少葡萄酒的涩味。经过 MP 处理的葡萄酒显示黄烷醇含量增加，这一事实表明形成了保留在溶液中的 MP-黄烷醇聚集体。此外，这些聚集体的形成可能会阻碍黄烷醇与口腔中唾液蛋白的相互作用。这些 MP 的作用可能与其较大的尺寸有关，这可能会影响它们结合黄烷醇和唾液蛋白的能力。然而，其中一种调节涩味的 MP 也会造成颜色损失，这凸显了评估 MP 对葡萄酒感官特性的总体影响的重要性。