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…

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Read More

DEVELOPMENT OF BIOPROSPECTING TOOLS FOR OENOLOGICAL APPLICATIONS

Wine production is a complex biochemical process that involves a heterogeneous microbiota consisting of different microorganisms such as yeasts, bacteria, and filamentous fungi. Among these microorganisms, yeasts play a predominant role in the chemistry of wine, as they actively participate in alcoholic fermentation, a biochemical process that transforms the sugars in grapes into ethanol and carbon dioxide while producing additional by-products. The quality of the final product is greatly influenced by the microbiota present in the grape berry, and the demand for indigenous yeast starters adapted to specific grape must and reflecting the biodiversity of a particular region is increasing. This supports the concept that indigenous yeast strains can be associated with a “terroir”.

Read More

EXTRACTIBLE COMPOUNDS FROM MICROAGGLOMERATED CORK STOPPERS

After bottling, the wine continues to evolve during storage. The choice of the stopper is an important factor in this evolution. In addition to the oxygen permeability of the closure, the migration of stopper compounds into the wine can also have an impact on the wine organoleptic properties. Many studies have shown that transfers of volatile compounds from the stoppers into the wine can happen depending on the type of closure used (1). Moreover, when cork-made stoppers are used, the migration of phenolic compounds from the stopper into the wine can also occur (2, 3).

Read More

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More

INOCULATION OF THE SELECTED METSCHNIKOWIA PULCHERRIMA MP1 AS A BIOPROTECTIVE ALTERNATIVE TO SULFITES TO PREVENT BROWNING OF WHITE GRAPE MUST

Enzymatic browning (BE) of must is caused by polyphenol oxidases (PPOs), tyrosinase and laccase. Both PPOs can oxidize diphenols such as hydroxycinnamic acids (HA) to quinones, which can later polymerize to form melanins [1], which are responsible of BE in white wines and of oxidasic haze in red wines. SO₂ is the main tool used to protect must from BE thanks to its capacity to inhibit PPOs [2]. However, the current trend in winemaking is to reduce and even eliminate this unfriendly additive. Among the different possible alternatives for protecting must against BE, the inoculation with a selected Metschnikowia pulcherrima MP1 is without any doubt one of the most promising ones.

Read More