18 / 43
Food Chemistry 2018
Journal of Food, Nutrition and Population Health
ISSN: 2577-0586
Page 75
July 23-24, 2018
Rome, Italy
3
rd
Edition of International Conference on
Agriculture &
Food Chemistry
M
annoproteins 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±0.58mg/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 SC-
wine. 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.
ycchun@pu.edu.twCharacteristics of red wine fermented by
Saccharomyces
cerevisiae
mutant with ability of over-expression
mannoproteins
Yun Chin Chung
1
, Po-Chun Hsu
1
, Bo-Kang Liou
2
, Rupesh D Divate
1
and
Yao-Lin-
Weng
1
1
Providence University, Taiwan
2
Central Taiwan University of Science and Technology, Taiwan
Yun Chin Chung et al., J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006