Characterization of White Wine Mannoproteins

Mannoproteins, Saccharomyces cerevisiae yeast polysaccharides, play a major role in wine processing and characteristics. A systematic characterization of these polymers in terms of chemical composition and molecular structure is addressed in this study. Mannoproteins were isolated from white wine through a sequence of operations that consisted of nanofiltration for concentration of macromolecules, polysaccharide precipitation with ethanol, and affinity chromatography on concanavalin A. The whole wine mannoproteins present a very broad molecular mass distribution with several populations. Two major populations with very different compositions were separated by size exclusion chromatography. The mannoproteins with higher molecular mass are a mannose homopolymer containing 10.3% protein. The mannoproteins with lower molecular mass consisted of 87.5% of mannose and some other residues and a protein content of 2.5%. The highest molecular weight mannoprotein structure was examined by 1H and 13C NMR spectroscopic techniques such as 1-D TOCSY, 2-D COSY, and 2-D HMQC. Keywords: White wine; mannan; mannoprotein; NMR spectroscopy