Spectroscopy reveals that ethyl esters interact with proteins in wine.
Identifieur interne : 000076 ( Main/Exploration ); précédent : 000075; suivant : 000077Spectroscopy reveals that ethyl esters interact with proteins in wine.
Auteurs : Mattia Di Gaspero [Italie] ; Paolo Ruzza [Italie] ; Rohanah Hussain [Royaume-Uni] ; Simone Vincenzi [Italie] ; Barbara Biondi [Italie] ; Diana Gazzola [Italie] ; Giuliano Siligardi [Royaume-Uni] ; Andrea Curioni [Italie]Source :
- Food chemistry [ 1873-7072 ] ; 2017.
Descripteurs français
- KwdFr :
- MESH :
- analyse : Jus de fruits et de légumes, Vin.
- composition chimique : Bentonite, Esters, Protéines végétales, Vitis.
- Dichroïsme circulaire, Fermentation, Odorisants, Synchrotrons.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Bentonite, Esters, Plant Proteins.
- analysis : Fruit and Vegetable Juices, Wine.
- chemistry : Vitis.
- Circular Dichroism, Fermentation, Odorants, Synchrotrons.
Abstract
Impairment of wine aroma after vinification is frequently associated to bentonite treatments and this can be the result of protein removal, as recently demonstrated for ethyl esters. To evaluate the existence of an interaction between wine proteins and ethyl esters, the effects induced by these fermentative aroma compounds on the secondary structure and stability of VVTL1, a Thaumatin-like protein purified from wine, was analyzed by Synchrotron Radiation Circular Dichroism (SRCD) spectroscopy. The secondary structure of wine VVTL1 was not strongly affected by the presence of selected ethyl esters. In contrast, VVTL1 stability was slightly increased by the addition of ethyl-octanoate, -decanoate and -dodecanoate, but decreased by ethyl-hexanoate. This indicates the existence of an interaction between VVTL1 and at least some aroma compounds produced during fermentation. The data suggest that proteins removal from wine by bentonite can result in indirect removal of at least some aroma compounds associated with them.
DOI: 10.1016/j.foodchem.2016.08.133
PubMed: 27664648
Affiliations:
Links toward previous steps (curation, corpus...)
Le document en format XML
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xml:lang="fr">Italie</country><wicri:regionArea>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD)</wicri:regionArea><wicri:noRegion>35020 Legnaro (PD)</wicri:noRegion></affiliation></author><author><name sortKey="Siligardi, Giuliano" sort="Siligardi, Giuliano" uniqKey="Siligardi G" first="Giuliano" last="Siligardi">Giuliano Siligardi</name><affiliation wicri:level="1"><nlm:affiliation>Diamond Light Source Ltd, Harwell Science and Innovation Campus, Didcot, Oxfordshire OX11 0DE, United Kingdom.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Diamond Light Source Ltd, Harwell Science and Innovation Campus, Didcot, Oxfordshire OX11 0DE</wicri:regionArea><wicri:noRegion>Oxfordshire OX11 0DE</wicri:noRegion></affiliation></author><author><name sortKey="Curioni, Andrea" sort="Curioni, Andrea" uniqKey="Curioni A" first="Andrea" last="Curioni">Andrea Curioni</name><affiliation wicri:level="1"><nlm:affiliation>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD)</wicri:regionArea><wicri:noRegion>35020 Legnaro (PD)</wicri:noRegion></affiliation></author></analytic><series><title level="j">Food chemistry</title><idno type="eISSN">1873-7072</idno><imprint><date when="2017" type="published">2017</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Bentonite (chemistry)</term><term>Circular Dichroism (MeSH)</term><term>Esters (chemistry)</term><term>Fermentation (MeSH)</term><term>Fruit and Vegetable Juices (analysis)</term><term>Odorants (MeSH)</term><term>Plant Proteins (chemistry)</term><term>Synchrotrons (MeSH)</term><term>Vitis (chemistry)</term><term>Wine (analysis)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Bentonite (composition chimique)</term><term>Dichroïsme circulaire (MeSH)</term><term>Esters (composition chimique)</term><term>Fermentation (MeSH)</term><term>Jus de fruits et de légumes (analyse)</term><term>Odorisants (MeSH)</term><term>Protéines végétales (composition chimique)</term><term>Synchrotrons (MeSH)</term><term>Vin (analyse)</term><term>Vitis (composition chimique)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Bentonite</term><term>Esters</term><term>Plant Proteins</term></keywords><keywords scheme="MESH" qualifier="analyse" xml:lang="fr"><term>Jus de fruits et de légumes</term><term>Vin</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Fruit and Vegetable Juices</term><term>Wine</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Vitis</term></keywords><keywords scheme="MESH" qualifier="composition chimique" xml:lang="fr"><term>Bentonite</term><term>Esters</term><term>Protéines végétales</term><term>Vitis</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Circular Dichroism</term><term>Fermentation</term><term>Odorants</term><term>Synchrotrons</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Dichroïsme circulaire</term><term>Fermentation</term><term>Odorisants</term><term>Synchrotrons</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Impairment of wine aroma after vinification is frequently associated to bentonite treatments and this can be the result of protein removal, as recently demonstrated for ethyl esters. To evaluate the existence of an interaction between wine proteins and ethyl esters, the effects induced by these fermentative aroma compounds on the secondary structure and stability of VVTL1, a Thaumatin-like protein purified from wine, was analyzed by Synchrotron Radiation Circular Dichroism (SRCD) spectroscopy. The secondary structure of wine VVTL1 was not strongly affected by the presence of selected ethyl esters. In contrast, VVTL1 stability was slightly increased by the addition of ethyl-octanoate, -decanoate and -dodecanoate, but decreased by ethyl-hexanoate. This indicates the existence of an interaction between VVTL1 and at least some aroma compounds produced during fermentation. The data suggest that proteins removal from wine by bentonite can result in indirect removal of at least some aroma compounds associated with them. </div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" IndexingMethod="Curated" Owner="NLM"><PMID Version="1">27664648</PMID><DateCompleted><Year>2017</Year><Month>01</Month><Day>09</Day></DateCompleted><DateRevised><Year>2018</Year><Month>12</Month><Day>02</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1873-7072</ISSN><JournalIssue CitedMedium="Internet"><Volume>217</Volume><PubDate><Year>2017</Year><Month>Feb</Month><Day>15</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>Spectroscopy reveals that ethyl esters interact with proteins in wine.</ArticleTitle><Pagination><MedlinePgn>373-378</MedlinePgn></Pagination><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(16)31382-6</ELocationID><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2016.08.133</ELocationID><Abstract><AbstractText>Impairment of wine aroma after vinification is frequently associated to bentonite treatments and this can be the result of protein removal, as recently demonstrated for ethyl esters. To evaluate the existence of an interaction between wine proteins and ethyl esters, the effects induced by these fermentative aroma compounds on the secondary structure and stability of VVTL1, a Thaumatin-like protein purified from wine, was analyzed by Synchrotron Radiation Circular Dichroism (SRCD) spectroscopy. The secondary structure of wine VVTL1 was not strongly affected by the presence of selected ethyl esters. In contrast, VVTL1 stability was slightly increased by the addition of ethyl-octanoate, -decanoate and -dodecanoate, but decreased by ethyl-hexanoate. This indicates the existence of an interaction between VVTL1 and at least some aroma compounds produced during fermentation. The data suggest that proteins removal from wine by bentonite can result in indirect removal of at least some aroma compounds associated with them. </AbstractText><CopyrightInformation>Copyright © 2016 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Di Gaspero</LastName><ForeName>Mattia</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Department of Land, Environment, Agriculture and Forestry (TESAf), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy. Electronic address: mattia.digaspero@studenti.unipd.it.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Ruzza</LastName><ForeName>Paolo</ForeName><Initials>P</Initials><AffiliationInfo><Affiliation>Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo, 1, 35127 Padua, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Hussain</LastName><ForeName>Rohanah</ForeName><Initials>R</Initials><AffiliationInfo><Affiliation>Diamond Light Source Ltd, Harwell Science and Innovation Campus, Didcot, Oxfordshire OX11 0DE, United Kingdom.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Vincenzi</LastName><ForeName>Simone</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Biondi</LastName><ForeName>Barbara</ForeName><Initials>B</Initials><AffiliationInfo><Affiliation>Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo, 1, 35127 Padua, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Gazzola</LastName><ForeName>Diana</ForeName><Initials>D</Initials><AffiliationInfo><Affiliation>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Siligardi</LastName><ForeName>Giuliano</ForeName><Initials>G</Initials><AffiliationInfo><Affiliation>Diamond Light Source Ltd, Harwell Science and Innovation Campus, Didcot, Oxfordshire OX11 0DE, United Kingdom.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Curioni</LastName><ForeName>Andrea</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2016</Year><Month>09</Month><Day>02</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D004952">Esters</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010940">Plant Proteins</NameOfSubstance></Chemical><Chemical><RegistryNumber>1302-78-9</RegistryNumber><NameOfSubstance UI="D001546">Bentonite</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001546" MajorTopicYN="N">Bentonite</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002942" MajorTopicYN="Y">Circular Dichroism</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D004952" MajorTopicYN="N">Esters</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005285" MajorTopicYN="N">Fermentation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000067030" MajorTopicYN="N">Fruit and Vegetable Juices</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D009812" MajorTopicYN="N">Odorants</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010940" MajorTopicYN="N">Plant Proteins</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D017356" MajorTopicYN="N">Synchrotrons</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D027843" MajorTopicYN="N">Vitis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D014920" MajorTopicYN="N">Wine</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Aroma</Keyword><Keyword MajorTopicYN="N">Ethyl esters</Keyword><Keyword MajorTopicYN="N">Proteins</Keyword><Keyword MajorTopicYN="N">SRCD</Keyword><Keyword MajorTopicYN="N">Spectroscopy</Keyword><Keyword MajorTopicYN="N">VVTL1</Keyword><Keyword MajorTopicYN="N">Wine</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate 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IdType="doi">10.1016/j.foodchem.2016.08.133</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Italie</li><li>Royaume-Uni</li></country></list><tree><country name="Italie"><noRegion><name sortKey="Di Gaspero, Mattia" sort="Di Gaspero, Mattia" uniqKey="Di Gaspero M" first="Mattia" last="Di Gaspero">Mattia Di Gaspero</name></noRegion><name sortKey="Biondi, Barbara" sort="Biondi, Barbara" uniqKey="Biondi B" first="Barbara" last="Biondi">Barbara Biondi</name><name sortKey="Curioni, Andrea" sort="Curioni, Andrea" uniqKey="Curioni A" first="Andrea" last="Curioni">Andrea Curioni</name><name sortKey="Gazzola, Diana" sort="Gazzola, Diana" uniqKey="Gazzola D" first="Diana" last="Gazzola">Diana Gazzola</name><name sortKey="Ruzza, Paolo" sort="Ruzza, Paolo" uniqKey="Ruzza P" first="Paolo" last="Ruzza">Paolo Ruzza</name><name sortKey="Vincenzi, Simone" sort="Vincenzi, Simone" uniqKey="Vincenzi S" first="Simone" last="Vincenzi">Simone Vincenzi</name></country><country name="Royaume-Uni"><noRegion><name sortKey="Hussain, Rohanah" sort="Hussain, Rohanah" uniqKey="Hussain R" first="Rohanah" last="Hussain">Rohanah Hussain</name></noRegion><name sortKey="Siligardi, Giuliano" sort="Siligardi, Giuliano" uniqKey="Siligardi G" first="Giuliano" last="Siligardi">Giuliano Siligardi</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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