Macrowine 2021
IVES 9 IVES Conference Series 9 Effect of ageing with Specific Inactivated Dry Yeasts on the volatile composition of Sauvignon Blanc and Carménère wines

Effect of ageing with Specific Inactivated Dry Yeasts on the volatile composition of Sauvignon Blanc and Carménère wines

Abstract

The wine is a complex matrix made up of several compounds which can interact among themselves throughout the wine ageing process, thereby modifying their sensorial characteristics. It is well known that during ageing of wines on lees, polysaccharides (mainly mannoproteins) can be released and can interact with the aromatic fraction modifying its volatility. Furthermore, the dead yeast can also release other compounds which can act as flavor agents and aromatic precursors improving the complexity of the wines. For several years, the companies of enological products have supplied wineries with several preparations rich in mannoproteins and polysaccharides obtained from Saccharomyces cerevisiae cell walls, using physical and/or enzymatic treatment under different names (inactivated dry yeast, yeast autolysates, yeast cell walls, yeast proteic extracts and yeast mannoproteins). These products are supplied as an alternative to wine ageing on lees in order to improve the aromatic profile of the wines. The aim of this work was to study the effect of ageing with different Specific Inactivated Dry Yeasts (SIDY) on the volatile composition of Chilean Sauvignon Blanc and Carménère white and red wines. The dose applied was 30 g/hL and the treatments lasted 2 months. The wines were analyzed by gas chromatography mass spectrometryusing the headspace stir bar sorptive extraction technique (HSSE). Stir bars coated with polydimethylsiloxane
(PDMS) were used. In the case of white wines, two different SIDY (SIDY 1 and SIDY 2) were used. The results showed that, in general, the wines treated with both SIDY had higher ester and alcohol amounts than the control wines. Respect to the red wines, three different SIDY (SIDY 1, SIDY 2 and SIDY3) were used. In this case, in general, the wines treated with SIDY 3 were wines with a higher amount of esters and lower quantities of alcohols than the other two treated (SIDY 1, SIDY 2) and the control wines. In addition, the treated red wines presented lower amounts of acetic acid and acetoin than the controls.

Acknowledgements: This study was supported by CONICYT-Chile PAI N° 781403003, FONDECYT 11140275 andFONDECYT N°1140882 Projects.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Rubén Del Barrio Galán*, Álvaro Peña-Neira, Cristina Ubeda

*Lallemand Inc. Chile y Compañía Limitada

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

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