IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Effect of Yeast Derivative Products on Aroma compounds retention in model wine

Effect of Yeast Derivative Products on Aroma compounds retention in model wine

Abstract

For many years, enological research has developed commercial formulates of yeast derivatives as stabilizing agents and technological adjuvants in winemaking. These products are obtained from yeast by autolytic, plasmolytic, or hydrolytic processes that liberate many macromolecules from the yeast cell, principally polysaccharides and oligosaccharides and most specifically mannoproteins that are well known for their ability to improve tartaric stability and to reduce the occurrence of protein hazes (Ángeles Pozo-Bayón et al., 2009; Charpentier & Feuillat, 1992; Morata et al., 2018; Palomero et al., 2009). The use of these products is now well developed in enological practices but a great concern has emerged on their effect on the sensorial characteristics of the wine. Indeed, it is well reported that wine macromolecules such as polysaccharides, mannoproteins, and polyphenols can interact with wine aromas, modifying their volatility and thus their sensorial impact to the overall bouquet of the wine (Comuzzo et al., 2006, 2011; Lubbers, Charpentier, et al., 1994; Lubbers, Voilley, et al., 1994; Pozo-Bayón et al., 2009; Rodríguez-Bencomo et al., 2014).
Our study aimed at getting a better microscale insight into the impact of yeast derivative products (YDP) on volatile compounds in wine. The impact of inactivated dry yeast, autolysate, cell walls, mannoproteins, and protein extract on the partition coefficient of six volatile compounds (isoamyl acetate, hexanol, ethyl hexanoate, linalol, 2 phenyl-ethanol, β-ionone) was studied in a model wine, at different aging times and under oenological conditions.
The originality of this work concerns the development of a Solid Phase Micro Extraction method for partition coefficient measurement that keeps the integrity of the thermodynamic of the sample during the phase of extraction. In the experimental conditions used in this study (YDP at 200 g/hL), the results obtained clearly show a retention effect of YDP on most of the aroma compounds tested. This retention was modulated by the nature of theYDP, the nature of the aroma, and the time of ageing. Further work will aim at getting a better understanding of the nature and the strength of interactions involved in the retention phenomena.

References

Ángeles Pozo-Bayón, M., Andújar-Ortiz, I., & Moreno-Arribas, M. V. (2009). Food Research International, 42(7), 754–761.
Charpentier, C., & Feuillat, M. (1992). Wine Microbiology and Biotechnology. G. FLEET Ed., Chur (Suisse), Harwood Academic Publisher., 225–242.
Comuzzo, P., Tat, L., Fenzi, D., Brotto, L., Battistutta, F., & Zironi, R. (2011). Food Chemistry, 127(2), 473–480.
Comuzzo, P., Tat, L., Tonizzo, A., & Battistutta, F. (2006). Food Chemistry, 99(2), 217–230. Lubbers, S., Charpentier, C., Feuillat, M., & Voilley, A. (1994). American Journal of Enology and Viticulture, 45(1), 29–33.
Lubbers, S., Voilley, A., Feuillat, M., & Charpentier, C. (1994). In LWT – Food Science and Technology (Vol. 27, Issue 2, pp. 108–114).
Morata, A., Palomero, F., Loira, I., & Suárez-Lepe, J. A. (2018). In Red Wine Technology.
Palomero, F., Morata, A., Benito, S., Calderón, F., & Suárez-Lepe, J. A. (2009). Food Chemistry, 112(2), 432–441.
Pozo-Bayón, M. Á., Andújar-Ortiz, I., & Moreno-Arribas, M. V. (2009). Journal of the Science of Food and Agriculture, 89(10), 1665–1673.
Rodríguez-Bencomo, J. J., Andújar-Ortiz, I., Moreno-Arribas, M. V., Simó, C., González, J., Chana, A., Dávalos, J., & Pozo-Bayón, M. Á. (2014). Journal of Agricultural and Food Chemistry, 62(6), 1373–1383.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Rigou Peggy1 and Mekoue Nguela Julie2

1UMR 1083 Sciences for Enology, INRAE-Montpellier SupAgro-University of Montpellier, Montpellier, France.
2Lallemand, SAS 

Contact the author

Keywords

aroma, retention, wine, yeast products

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Development of a new sustainable filtering media for wine and beer clarification and sterilisation

Different separation techniques are frequently used during vinification process. Nowadays, clarification and microbiological stabilization of wine or beer can be done using precoat filters or crossflow filters to remove yeast and bacteria. Kieselguhr powders are the most used filter aids for precoat filtration. Their crystalline structure and their pulverulent nature induce ecotoxicological risks when used. Moreover, regeneration and reuse of these filter aids is not efficient and the filtration waste requires cost effective retreatment.

Geology and landscape as determining factors in microfields and development of the different Spanish appellations of origin

Dividing agrarian exploitations into microfields is a problem that influences the modern viticulture in a very important way. The aim of this work is the study of the influence of Geology and Geomorphology in agricultural structures

Carbon isotope ratio (Δ13C) and phenolic profile used to discriminate wines from Dealu mare and Cotnari regions (Romania)

Regarding the food quality, authenticity is one of the most important issues in the context of ensuring the safety and security of consumers, but is also more important when it comes to wine (one of the most counterfeited foods in the world).

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.