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. 2020 Nov 26;9(12):1747.
doi: 10.3390/foods9121747.

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

Giulia Scalzini  1 , Alejandro López-Prieto  2 , Maria A Paissoni  1 , Vasileios Englezos  1 , Simone Giacosa  1 , Luca Rolle  1 , Vincenzo Gerbi  1 , Susana Río Segade  1 , Benita Pérez Cid  3 , Ana B Moldes  2 , Jose M Cruz  2
Affiliations

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

Giulia Scalzini et al. Foods. .

Abstract

In winemaking, oenological tannins are used to preserve wine colour by enhancing the antioxidant activity, taking part in copigmentation, and forming polymeric pigments with anthocyanins. As a novel processing aid, in this study, a biosurfactant extract was evaluated as a solubilizing and stabilizing agent of anthocyanins in red wine. The biosurfactant extract under evaluation was obtained from a fermented residual stream of the corn milling industry named corn steep liquor (CSL). Two red winegrape varieties (Vitis vinifera L. cv. Aglianico and Cabernet sauvignon) were studied for anthocyanin content and profile, and colour traits, during simulated skin maceration for 7 days at 25 °C, as well as polymerization and copigmentation at the end of maceration. A model wine solution was used as a control, which was added either with the CSL biosurfactant or with four different oenological tannins (from grape skin, grape seed, quebracho, and acacia). The results showed that CSL biosurfactant addition improved the colour properties of skin extracts by the formation of more stable compounds mainly through copigmentation interactions. These preliminary results highlighted that the effectiveness of CSL biosurfactant is variety-dependent; however, there is no significant protection of individual anthocyanin compounds as observed for delphinidin and petunidin forms using quebracho tannin.

Keywords: anthocyanin composition; biosurfactant; colour properties; copigmentation; exogenous tannins; polymerization; skin maceration; wine grapes.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1
Figure 1
Evolution of the visual colour for different solutions from skin maceration: non-treated control and added with exogenous tannins from different origins (grape seeds, grape skins, acacia, and quebracho) and corn steep liquor (CSL) biosurfactant. Each colour was acquired by spectrophotometry, expressed in CIEL*a*b* coordinates, and converted to RGB (24-bit colour) values. ∆E* values for prefermentative addition versus control are shown inside the circle corresponding to visual colour for every sampling point throughout maceration.
Figure 2
Figure 2
Effect of exogenous tannins and corn steep liquor (CSL) biosurfactant addition on the extraction yield of total anthocyanins during skin simulated maceration. All data are expressed as average value ± standard deviation (n = 3). Sign: *, ***, and ns indicate significance at p < 0.05, 0.001, and not significant, respectively, for the differences among treatments at each maceration time.
Figure 3
Figure 3
Principal component analysis (PCA) of anthocyanin compounds and colour characteristics of macerating solutions at 168 h of simulated skin maceration for control and for the addition of exogenous tannins and CSL biosurfactant. CI: colour intensity, T: tonality, Dp3G: delphinidin-3-glucoside, Cy3G: cyanidin-3-glucoside, Pt3G: petunidin-3-glucoside, Pn3G: peonidin-3-glucoside, Mv3G: malvidin-3-glucoside, Acetyl3G: acetylated derivatives, Cinn3G: cinnamoylated derivatives, CopigAnt: copigmented anthocyanins, FreeAnt: free anthocyanins, PolAnt: polymerized anthocyanins, LPP: long polymeric pigments, SPP: small polymeric pigments, TA: total anthocyanins.
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