terclim by ICS banner
IVES 9 IVES Conference Series 9 YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Abstract

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

The experimental plan included (i) the characterization of selected YDPs and (ii) their addition as nutrient in microvinification trials using must as medium. Fourteen commercial YDPs of different nature (inactivated yeasts [IYs], mannoproteins [MPs], yeast autolysates [YAs], yeast extract [YEs] and yeast hulls [YHs]) were chosen. They were characterized in terms of flavins (RF, FAD and FMN), amino acid profile and sulfur-containing compounds (e.g. reduced glutathione [GSH], cysteine, cell wall cysteine and adsorbed cysteine). The characterized IYs, YEs and YHs were used for fermentation trials, carried out in Chardonnay must with 4 Saccharomyces cerevisiae strains. Flavins were quantified before and after the alcoholic fermentation.

Both YEs and one YA were the richest in RF which increase up to 20 μg/L was estimated considering an addition in must of 40 g/hL. These YDPs showed also the highest concentration of amino acids (up to 300 mg/L). However, among the flavins, FMN was the major one in most of the analyzed YDPs. With regards to GSH, this tripeptide was found at the highest concentration in the same YA (13.2 mg/g). The addition of YDPs caused a variation in RF released during AF depending on both the yeast strain and YDP nature. The addition of YEs caused an RF increase in must of about 15-20 μg/L, in accordance to RF content found in these products. For one of the yeast strains investigated, RF fatherly increased up to 30 μg/L during AF.

These results evidence the impact of YDPs on RF content indicating that the selection of nutrients combined with the choice of fermenting yeast strain should be considered for preventing the risk of LST appearance.

 

1. Fracassetti D., Di Canito A., Bodon R., Messina N., Vigentini I., Foschino R., Tirelli A. (2021).  Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality. Trends in Food Science & Technology 112, 547-558. https://doi.org/10.1016/j.tifs.2021.04.013
2. Di Canito A., Altomare A., Fracassetti D., Messina N., Foschino R., Vigentini I. (2023). The riboflavin metabolism in four Saccharomyces cerevisiae wine strains: assessment in oenological condition and potential implications with the light-struck taste. Journal of Fungi 9 (2023), 78. https://doi.org/10.3390/jof9010078
3. Fracassetti D., Gabrielli M., Encinas J., Manara M., Pellegrino I., Tirelli A. (2017). Approaches to prevent the light-struck taste in white wine. Australian Journal of Grape and Wine Research 23, 329–333, 2017. https://doi.org/10.1111/ajgw.12295

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Alessio Altomare¹, Alessandra di Canito², Ileana Vigentini², Roberto Foschino², Antonio Tirelli¹, Daniela Fracassetti¹*

1. Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
2. Department of Biomedical, Surgical and Dental Sciences (DSBCO), Università degli Studi di Milano, Via della Commenda 10, 20122 Milan, Italy – *Corresponding author

Contact the author*

Keywords

Light-struck taste, Flavins, Gluthathione, Must

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a QTL approach [1]. Many of these genes showed allelic variations that affect the metabolism of malic acid and the pH homeostasis during the alcoholic fermentation. Such alleles have been used for driving genetic selection of new S. cerevisiae starters that may conversely acidify or deacidify the wine by producing or consuming large amount of malic acid [2]. This particular feature drastically modulates the final pH of wine with difference of 0.5 units between the two groups.

Read More

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Read More

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Read More

WINE CONSUMER TRADE-OFF BETWEEN ORGANOLEPTIC CHARACTERISTICS AND SUSTAINABLE CLAIMS. AN EXPERIMENT ON RED WINES FROM BORDEAUX REGION

In economics, the perception of wine quality is not limited to sensorial characteristics: an indication of the region of production significantly affects the perception of quality and consumers’ WTP ([1]; [2]). However, [3] or more recently [4] show that even if a wine has an organic label, the taste of wine remains the predominant criterion in consumer preferences. The contribution of our experiment is to evaluate the impact of responsible attributes (organic label, Non Added Sulfites, HVE certification) on the appreciation of several red wines on the market. More than 280 consumers participated to the present study and they perform 25 tastings divided into 5 different sessions. 20 different red wines from Bordeaux Area are tasted.

Read More

PRODUCTION OF A FUNCTIONAL BEVERAGE FROM WINEMAKING BY-PRODUCTS: A NEW WAY OF VALORISATION

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.

Read More