Macrowine 2021
IVES 9 IVES Conference Series 9 Yeast derivatives: a promising alternative in wine oxidation prevention?

Yeast derivatives: a promising alternative in wine oxidation prevention?

Abstract

AIM: Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality [1].Despite the mechanisms involved in wine oxidation have been extensively reviewed [2],the protection of wine against oxidative spoilage remains one of the main goals of winemaking. Moreover, oxidation of young white wines become particularly critical mostly when low levels of SO2 are used. SO2 is indeed one of the most efficient wine antioxidants used to prevent oxidation and microbial spoilage. However, intolerances caused by SO2 have led to the reduction of its concentration in wines. In a competitive global winemaking market strategy, it is crucial to reduce or even eliminate the use of SO2 and to search for new healthier strategies. In the last decade, Yeast Derivatives (YDs) were proposed as a new strategy to control wine oxidation [3].These products are obtained from yeasts by hydrolytic processes and dried to obtain the commercial products. The aim of this work was to carry out a preliminary investigation of YDs with different composition on

(i) their capacity to prevent oxidation of white wine and

(ii) to evaluate their impact on wine quality.

METHODS: 2 YDs were used for all the experiments: a YDR naturally rich in reducing compounds and a YDL naturally rich in lipids. White wines vinified with no sulfite additions were supplemented with one of the YD and submitted at low and high oxidation: 4 mg/L and 8 mg/L of dissolved O2 respectively. A Pyroscience optical O2 sensor was used for the dissolved oxygen monitoring. Wines analyses were performed after the complete oxygen consumption: wine analysis (Foss), color (CIELab), glutathione (GSH, HPLC-fluo), ethanal (GC-MS), redox potential (cyclic voltammetry), sensorial analysis. These results were compared with those obtained for wines with no antioxidant treatment and with SO2 addition.

RESULTS: Results showed that yeast derivatives and SO2 permit to reduce the O2 consumption rate of 55 and 60% respectively than the untreated control without antioxidant. In comparison with the control wines, YD have an impact on color but they allow the reduction of wine browning. Voltammetry analyses showed that the wines treated by YD have a voltammetric profile suggesting that they are more resistant to oxidation than the untreated control. This behavior is comparable to wines treated with SO2. In addition, wines treated with YD present a lower ethanol amount than the control and SO2 wines. The YD naturally rich in reducing compounds show better preservation of wine’s GSH content. Finally, during wine sensorial analysis, the tasters prefer wines treated with YD than wine without treatment.

CONCLUSIONS

This work opens new perspectives for the development of yeast preparations usable as alternatives or as complements to sulfites and allows the improvement of white wines oxidative stability.

DOI:

Publication date: September 13, 2021

Issue: Macrowine 2021

Type: Article

Authors

Claudia Nioi

Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, F33882 Villenave d’Ornon France ,Fabrice MEUNIER Amarante Process-ADERA, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, F33882 Villenave d’Ornon France  Pascaline REDON Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, F33882 Villenave d’Ornon France  Laurent RIQUIER Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, F33882 Villenave d’Ornon France  Arnaud MASSOT Biolaffort, 11 rue Aristide Berges, 33270 FLOIRAC France Virginie MOINE Biolaffort, 11 rue Aristide Berges, 33270 FLOIRAC France

Contact the author

Keywords

yeast derivatives, oxidation, wine

Citation

Related articles…

Use of pectinolytic yeast in wine fermentations

The use of pectinolytic enzymes in winemaking is state of the art. These enzymes catalyse the degradation of pectic substances through depolymerization (hydrolases and lyases) and de-esterification. As a result, it supports the extraction of juice and facilitates filtration. It has also been shown in winemaking that the presence of pectinolytic enzymes improves the stability, taste, texture, colour and aroma of products. With regard to enzymes currently applied in winemaking, enzymes derived from filamentous fungi dominate the enzyme industry. Fungal-based pectinolytic enzymes specifically require purification from the culture medium to eliminate unwanted side reactions, which is poorly sustainable. Some non-traditional yeast strains have been reported to exhibit pectinolytic activities. Therefore, the direct use of pectinolytic yeast during wine fermentation process can be an attractive and alternative source for the use of enzymes as input.

VitExpress, an open interactive transcriptomic platform for grapevine

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Multidisciplinary assessment of selective harvesting in the Colli Piacentini wine district

Within-field variability can be managed through Precision Viticulture (PV) protocols aiming at identifying homogeneous zones and addressing site-specific operations including selective harvesting (SH). Several authors demonstrated SH profitability in extensive viticulture while few information is available within the Italian context.

Characterization of the DOC wine “Colli Piacentini Gutturnio” obtained in three traditional areas

The poster presents the results of the 3rd year of activity of the project “Characterization of the wine productions of the italian regions. The DOC wine Colli Piacentini Gutturnio”.

Composition and biological potential of grape and wine phenolic compounds

Polyphenols are common in human diets, primarily in plant-derived food and beverages. They influence multiple sensory properties such as aroma, flavour, colour, and taste, such as astringency and bitterness [1]. The major phenolic compounds in grapes and wines are anthocyanins and tannins (proanthocyanidins or condensed tannins).