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…

CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

Riesling wines are appreciated for their diverse aromas, ranging from the fruity fresh characters in young vintages to the fragrant empyreumatic notes developed with aging. Wine tasters often refer to Riesling wines as prime examples showcasing terroir, with their typical aroma profiles reflecting the geographical provenance of the wine. However, the molecular basis of the distinctive aromas of these varietal wines from major Riesling producing regions in Europe have not been fully elucidated. In this study, new lights were shed on the chemical characterization and the sensory contribution of volatile thiols to Riesling wines from Rheingau, Mosel, and Alsace. First, Riesling wines (n = 46) from the three regions were collected and assessed for their aroma typicality by an expert panel.

Read More

IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity.

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More

A NEW STRATEGY AND METHODOLOGY FOR THE CHARACTERIZATION OF POLYPHENOLS IN FINING PRECIPITATE

Polyphenols are secondary metabolite widely distributed in plant kingdom such as in fruits, in grapes and in wine. During the winemaking process, polyphenols are extract from the skin and seed of the berries. Fining is an important winemaking step just before bottling which has an impact on wine stabilization and clarification. Most the time, fining agent are animal or vegetal protein while some of them can be synthetic polymer like PVPP or natural origin like bentonite.

Read More

SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.

Read More