IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Yeast Derivatives: A Promising Alternative In Wine Oxidation Prevention?

Yeast Derivatives: A Promising Alternative In Wine Oxidation Prevention?

Abstract

Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality [1]. Despite the mechanisms involved in wine oxidation have been extensively reviewed [2], the protection of wine against oxidative spoilage remains one of the main goals of winemaking. 
SO2 is one of the most efficient wine antioxidants used to prevent oxidation and microbial spoilage. However, intolerances caused by SO2 have led to the reduction of its concentration in wines. In a competitive global winemaking market strategy, it is crucial to reduce or even eliminate the use of SO2 and to search for new healthier strategies. In the last decade, Yeast Derivatives (YDs) were proposed as a new strategy to control wine oxidation [3]. These products are obtained from yeasts by autolytic or hydrolytic processes and dried to obtain the commercial products. The aim of this work was to carry out a preliminary investigation of YDs with different composition on (i) their capacity to prevent oxidation of white wine in comparison with conventional treatment with SO2 and (ii) to evaluate their impact on wine quality.
For this study two YDs were used for all the experiments: a YDR naturally rich in reducing compounds including Glutathione and a YDL naturally rich in lipids. White wines vinified with no sulfite additions were supplemented with one of the YDs and submitted at oxidation:  8 mg/L of dissolved O2 respectively. A Pyroscience optical O2 sensor was used for the dissolved oxygen monitoring. Wines analyses were performed after the complete oxygen consumption: wine analysis (Foss), color (CIELab), glutathione (GSH, HPLC-fluo), ethanol (GC-MS), sensorial analysis. These results were compared with those obtained for wines with no antioxidant treatment and with SO2 addition. Results showed that yeast derivatives and SO2 permit to reduce the O2 consumption rate of 55 and 60% respectively than the untreated control without antioxidant. In comparison with the control wines, YDs have an impact on color but they allow the reduction of wine browning. 
In addition, wines treated with YD present a lower ethanal amount than the control and SO2 wines. The YD naturally rich in reducing compounds show better preservation of wine’s GSH content. Finally, during wine sensorial analysis, the tasters prefer wines treated with YDs than wine without treatment. This work opens new perspectives for the development of yeast preparations usable as alternatives or as complements to sulfites during wine aging and allows the improvement of white wines oxidative stability.

References

[1] M. Nikolantonaki, A.L. Waterhouse. Journal of Agricultural and Food Chemistry, 60 (34) (2012), pp. 8484-8491.
[2] Waterhouse, A. L., & Laurie, V. F. (2006). American Journal of Enology and Viticulture, 57(3), 306–313.
[3] P. Comuzzo, F. Battistutta, M. Vendrame, M.S. Páez, G. Luisi, R. Zironi. Food Chemistry, 168 (2015), pp. 107-114

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Nioi Claudia1, Meunier Fabrice2, Massot Arnaud3 and Moine Virginie3

1Institut des Sciences de la Vigne et du Vin, UMR OENOLOGIE (OENO) – ISVV, UMR 1366 Univ. Bordeaux, INRAE, Bordeaux INP
2Amarante Process-ADERA, Unité de Recherche Œnologie, UMR 1366  
3Biolaffort 

Contact the author

 

Keywords

Yeast derivatives, oxidation, white wine

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

The surprising role of VvLYK6 in grapevine immune responses triggered by chitin oligomers

For sustainable viticulture, the substitution of chemical inputs with biocontrol products has become one of the most considered strategies. This strategy is based on elicitor-triggered immunity that requires a deep understanding of the molecular mechanisms involved in plant defense activation. Plant immune responses are triggered through the perception of conserved microbe-associated molecular patterns (MAMPs) which are recognized by pattern recognition receptors (PRRs) at the plasma membrane.
Read More

Spatial variability of temperature is linked to grape composition variability in the Saint-Emilion winegrowing area

Elevated temperature during the grape maturation period is a major threat for grape quality and thus wine quality. Therefore, characterizing the grape composition response to temperature at a larger scale would represent a crucial step towards adaptation to climate change. In response to changes in temperature, various physiological mechanisms regulate grape composition. Primary and secondary metabolisms are both involved in this response, with well-known effects, for example on anthocyanins, and lesser known effects, for example on aromas or aroma precursors. At the field scale or at the regional scale, however, numerous environmental or plant-specific factors intervene to make the effects of temperature difficult to distinguish from overall variability. In this study, it was attempted to overcome this difficulty by selecting well-characterized situations with differing temperatures.
A long-term study of air temperature variability across several Merlot vineyards in the Saint-Emilion and Pomerol wine producing area found significant temperature differences and gradients at various time scales linked to environmental factors. From this study area, a few sites were selected with similar age, soil and training system conditions, and with repeated and contrasted temperature differences during the maturation period. The average temperature difference during the maturation period was about 2°C between cooler and warmer sites, a difference similar to that expected under future climate change scenarios. In close vicinity to the temperature sensors at each site, grape berries were sampled at different times until full maturity during 2019 and 2020. Also, berries from bunches on either side of the row were analyzed separately, allowing an investigation of bunch exposure effect associated with the coupling of berry temperature and solar radiation. Four replicates of pooled berries for each time – site – bunch exposure combination were obtained and analyzed for biochemical composition. Analyses of variance of the biochemical composition data collected at different sampling times reveal significant effects associated with temperature, site, and bunch azimuth. For instance, anthocyanins in grape skins are clearly influenced by temperature and solar radiation exposure, with up to 30% reduction in warmer conditions.

Read More

Impact of technical itineraries on the diversity and the functioning of arbuscular mycorrhizal fungi and associated microorganisms in vineyards soils and grapevine roots

Context and purpose. The vine is a holobiont, where the plant interacts positively, negatively, and neutrally with microbes that together form the vine’s microbiome.

Read More

The evolution of wine appellations in the United States

Le système des appellations d’origine aux Etats-Unis était adopté en 1978 et est entré en vigueur en 1983. Jusqu’à présent, 146 aires viticoles avaient été établies dans 26 états.

Read More

Physical-chemical characterization of Moscatel de Setúbal fortified wines from different vintages

Moscatel de Setúbal is a Portuguese fortified wine with Protected Designation of Origin (PDO Setúbal), made from Moscatel de Setúbal grape variety (Muscat of Alexandria) [1].

Read More