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Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology.
Molecules. 2019 Jan 04; 24(1)M

Abstract

Enzyme-aid maceration is carried out in most modern winemaking industries with a range of positive impacts on wine production. However, inconsistencies in enzyme efficiency are an issue complicated by unclear targets (limited information available on berry cell wall architecture of different cultivars) and the complex wine environment (i.e., fermenting must). Recent studies have been performed to develop a clearer picture of grape cell wall structures, maceration effects, and interactions between important wine compounds and grape-derived polysaccharides. This review highlights critically important recent studies on grape berry cell wall changes during ripening, the importance of enzymes during maceration (skin contact phase) and deconstruction processes that occur during alcoholic fermentation. The novelty of the Comprehensive Microarray Polymer Profiling (CoMPP) technique using cell wall probes (e.g., antibodies) as a method for following cell wall derived polymers during different biological and biotechnological processes is discussed. Recent studies, using CoMPP together with classical analytical methods, confirmed the developmental pattern of berry cell wall changes (at the polymer level) during grape ripening. This innovative technique were also used to track enzyme-assisted depectination of grape skins during wine fermentation and determine how this influence the release of wine favourable compounds. Furthermore, polysaccharides (e.g., arabinogalactan proteins) present in the final wine could be identified. Overall, CoMPP provides a much more enriched series of datasets compared to traditional approaches. Novel insights and future studies investigating grape cell wall and polyphenol interactions, and the tailoring of enzyme cocktails for consistent, effective and "customized" winemaking is advanced and discussed.

Authors+Show Affiliations

Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200024, China. yugao@sjtu.edu.cn. Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. yugao@sjtu.edu.cn.Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. jjv2@sun.ac.za.Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. mav@sun.ac.za.Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. moorejp@sun.ac.za.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

30621128

Citation

Gao, Yu, et al. "Deconstructing Wine Grape Cell Walls With Enzymes During Winemaking: New Insights From Glycan Microarray Technology." Molecules (Basel, Switzerland), vol. 24, no. 1, 2019.
Gao Y, Zietsman AJJ, Vivier MA, et al. Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology. Molecules. 2019;24(1).
Gao, Y., Zietsman, A. J. J., Vivier, M. A., & Moore, J. P. (2019). Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology. Molecules (Basel, Switzerland), 24(1). https://doi.org/10.3390/molecules24010165
Gao Y, et al. Deconstructing Wine Grape Cell Walls With Enzymes During Winemaking: New Insights From Glycan Microarray Technology. Molecules. 2019 Jan 4;24(1) PubMed PMID: 30621128.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology. AU - Gao,Yu, AU - Zietsman,Anscha J J, AU - Vivier,Melané A, AU - Moore,John P, Y1 - 2019/01/04/ PY - 2018/11/28/received PY - 2018/12/26/revised PY - 2019/01/01/accepted PY - 2019/1/10/entrez PY - 2019/1/10/pubmed PY - 2019/3/27/medline KW - analytical methods KW - cell wall architecture KW - cell wall-polyphenol interactions KW - glycomics KW - wine maceration JF - Molecules (Basel, Switzerland) JO - Molecules VL - 24 IS - 1 N2 - Enzyme-aid maceration is carried out in most modern winemaking industries with a range of positive impacts on wine production. However, inconsistencies in enzyme efficiency are an issue complicated by unclear targets (limited information available on berry cell wall architecture of different cultivars) and the complex wine environment (i.e., fermenting must). Recent studies have been performed to develop a clearer picture of grape cell wall structures, maceration effects, and interactions between important wine compounds and grape-derived polysaccharides. This review highlights critically important recent studies on grape berry cell wall changes during ripening, the importance of enzymes during maceration (skin contact phase) and deconstruction processes that occur during alcoholic fermentation. The novelty of the Comprehensive Microarray Polymer Profiling (CoMPP) technique using cell wall probes (e.g., antibodies) as a method for following cell wall derived polymers during different biological and biotechnological processes is discussed. Recent studies, using CoMPP together with classical analytical methods, confirmed the developmental pattern of berry cell wall changes (at the polymer level) during grape ripening. This innovative technique were also used to track enzyme-assisted depectination of grape skins during wine fermentation and determine how this influence the release of wine favourable compounds. Furthermore, polysaccharides (e.g., arabinogalactan proteins) present in the final wine could be identified. Overall, CoMPP provides a much more enriched series of datasets compared to traditional approaches. Novel insights and future studies investigating grape cell wall and polyphenol interactions, and the tailoring of enzyme cocktails for consistent, effective and "customized" winemaking is advanced and discussed. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/30621128/Deconstructing_Wine_Grape_Cell_Walls_with_Enzymes_During_Winemaking:_New_Insights_from_Glycan_Microarray_Technology_ DB - PRIME DP - Unbound Medicine ER -