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…

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Read More

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

Read More

OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

Read More