Yeast derivatives for winemaking use: management of their composition by emerging technologies and non-Saccharomyces spp. yeasts

Abstract

Yeast derivatives are additives widely used in winemaking for different purposes. Currently, their production process is not well standardized, and their chemical composition is often not specifically tailored for winemaking applications. Thermal treatment, enzyme addition and autolysis are the most common methods used for their production, whereas non-Saccharomyces spp. strains have recently been authorized by the International Organization of Vine and Wine (OIV) for obtaining yeast derivatives.

In this study, Torulaspora delbrueckii and Saccharomyces cerevisiae were used as starting microorganisms for producing yeast derivatives, whereas ultrasounds and high hydrostatic pressure were applied as potential alternatives for inducing lysis or inactivating yeasts. T. delbrueckii showed a good aptitude for producing yeast derivatives, particularly concerning polysaccharide content and radical scavenging activity, compared to the conventional S. cerevisiae.

The derivatives obtained by ultrasounds were similar to those resulting from enzyme addition, mainly characterized by soluble compounds such as proteins, amino acids and polysaccharides. The application of high hydrostatic pressure allowed the preservation of the antioxidant properties of both soluble and insoluble fractions, together with a low odor impact.

The effect of yeast derivatives addition on the chemical composition and volatile profile of a white wine was also tested after two and six months of aging, using sulfur dioxide as control. At practical level, no differences in color evolution and oxidizability potential were observed between control samples and wines added with yeast derivatives after six months. A similar trend in polysaccharides release was observed in most samples, regardless of the starting microorganism.

On the other hand, the volatile profile of wines was affected by yeast derivatives addition, mainly in relation to the treatment performed during the production process rather than the initial yeast strain. Wines added with derivatives obtained by ultrasound and enzyme addition showed the most characterized volatile profile, whereas those added with derivatives obtained by thermal treatment and, to a minor extent, high hydrostatic pressure showed a tendentially lower concentration of wine volatile compounds.

The chemical composition of yeast derivatives may be managed using specific yeast strains or suitable processing technologies, allowing the production of additives with enhanced antioxidant properties, higher polysaccharide content or low odor impact. Consequently, this might allow to reduce sulfur dioxide, accelerate aging time and modulate the wine aroma profile, with a potential reduction of times and costs in the overall winemaking process.

References

1. Voce, S. Yeast derivatives for winemaking use: management of their composition by emerging technologies and non-Saccharomyces spp. yeasts. Recording of the presentation delivered at Enoforum Spain 2026, Zaragoza, 20–21 May 2026. Available soon on Infowine Premium: https://vinidea.it/es/brand/infowine/