terclim by ICS banner
IVES 9 IVES Conference Series 9 ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

Abstract

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermentation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Our study proposed to combine untargeted UHPLC-Q-ToF MS based metabolomic analysis with DPPH antiradical activity [3] to explore the antioxidant capacity of compounds released by inactivated non-Saccharomyces yeast (INSY) in wine like model solution. In our experimental plan, 3 INSY species were compared to one inactivated Saccharomyces cerevisiae yeast (ISY) selected for its high antioxidant capacity [4]. In that way, both the species and the production process were evaluated for their impact on the metabolic fingerprint and the antioxidant capacity. Then, unsupervised analysis has been used to extract ions correlated with the antioxidant capacity of the INSY.

Our results show that, all the INSY can accumulate GSH during the specific production process with yields ranging from +170% to +360% compared to the corresponding classical production process. Among the tested INSYs, one presenting equivalent antioxidant capacity to the control ISY while was 4 times less concentrated in GSH (4.73+/-0.09 mg/g against 20.95+/-0.34 mg/g, respectively). The principal component analysis of the 3511 ions detected by UHPLC-Q-ToF MS clearly grouped INSY by species, independently of the production process. 73 specific ions presenting strong and significant spearman correlation (rho < -0.6, p-value < 0.05) with the DPPH scores, clustered the most antioxidant INSY and the control Saccharomyces in different groups, indicating that the antioxidant capacity of these two products should be driven by different pools of compounds.

These results are very valuable for future research perspectives while they point out that, first, GSH alone is not relevant to explain the antioxidant capacity of INSY soluble fraction and other more reactive compounds must be considered. Second, they support the fact that INSY antioxidant capacity is essentially driven by a specie specific metabolism and opens an avenue for the selection new species with great enological potential.

 

1. R.L. Binati, I. Larini, E. Salvetti, S. Torriani, Glutathione production by non-Saccharomyces yeasts and its impact on winema-king: A review, Food Res. Int. 156 (2022) 111333. https://doi.org/10.1016/j.foodres.2022.111333.
2. F. Bahut, Y. Liu, R. Romanet, C. Coelho, N. Sieczkowski, H. Alexandre, P. Schmitt-Kopplin, M. Nikolantonaki, R.D. Gougeon, Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study, Food Res. Int. 123 (2019) 762–770. https://doi.org/10.1016/j.foodres.2019.06.008.
3. F. Bahut, R. Romanet, N. Sieczkowski, P. Schmitt-Kopplin, M. Nikolantonaki, R.D. Gougeon, Antioxidant activity from inac-tivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine, Food Chem. 325 (2020) 126941. https://doi.org/10.1016/j.foodchem.2020.126941.
4. R. Romanet, C. Coelho, Y. Liu, F. Bahut, J. Ballester, M. Nikolantonaki, R.D. Gougeon, The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay, Molecules. 24 (2019) 1353. https://doi. org/10.3390/molecules24071353.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Florian Bahut1,4, Nathalie Sieczkowski¹, Rémi Schneider², Zhigen Zhang³, Maria Nikolantonaki⁴ and Régis D. Gougeon⁴

1. Lallemand SAS, 19 rue des Briquetiers, BP59, 31702 Blagnac, France
2. Oenobrands, 2196 Boulevard de la Lironde, Monferrier-sur-Lez, France
3. Lallemand Inc., 1620 rue préfontaine, Montréal, Canada
4. Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin – Jules Guyot, F-21000 Dijon, France

Contact the author*

Keywords

Yeast derivatives, Antioxidant, Wine stability, Non-Saccharomyces

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

AGEING REVEALS THE TERROIR OF AGED RED BORDEAUX WINES REGARDLESS OF THE VINTAGES! TARGETED APPROACH USING ODOROUS COMPOUNDS LEVELS INCLUDING TERPENES AND C13 NORISOPRENOIDS

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.

Read More

SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine.

Read More

VALORIZATION OF GRAPE WINE POMACE USING PULSED ELECTRIC FIELDS (PEF) AND SUPERCRITICAL CO₂ (SC CO₂) EXTRACTION

Wine grape pomace quantitatively and qualitatively represents the most important fraction of wine waste. Namely, this by-product makes ~ 20% of the total mass of vinified grapes, and it is characterized with high concentrations of polyphenolic antioxidants, as well as grape seed oil. Hence, valorization of wine pomace, as an alternative to traditionally employed disposal, has drown considerable interest in recent years. Earlier studies were mostly focused on the extraction of phenolics, while mechanisms enhancing the extraction of lipid fraction from grape pomace, as well as their impact on the grape seed oil quality are far less investigated.

Read More

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

Read More