Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing

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ID: 265871
2020
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Abstract
The enological characteristics and the performances of a yeast autolysate produced by high pressure homogenization (HPH-YD) were investigated for the first time in white wine and model solution, in comparison with a thermolysate (T-YD) and a commercial yeast derivative (COMM). In wine-like medium, HPH-YD showed a significant release of glucidic colloids (on average, slightly higher than the other products), also leading to a greater glutathione solubilization with respect to T-YD. Concerning the volatile composition of the autolysates, HPH-YD was characterized by the highest concentration of alcohols and esters, while showing an average amount of fatty acids, carbonyls and heterocyclic compounds lower than COMM. These features are potentially linked to a more favorable impact of this product on the composition of wine aroma, should these compounds be released into the wine itself. HPH-YD determined minor modifications on wine volatile profile when added for short contact times, without releasing unwanted compounds and with a slightly lower binding capacity towards wine esters. The effects of the three yeast derivatives (YDs) on wine color during ageing was also investigated in comparison with sulfur dioxide (SO2). HPH-YD was the most efficient preparation, limiting wine color changes due to oxidation during four months and behaving more similarly to SO2. The use of HPH for the production of yeast autolysates for winemaking may represent an interesting alternative to thermal treatments, improving the enological characteristics of these additives, particularly their antioxidant capacity, leading anyhow a significant release of colloidal molecules and a limited impact on wine aroma composition.
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voce2020journaleffect Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Sabrina Voce;Sonia Calligaris;Piergiorgio Comuzzo;Sabrina Voce;Sonia Calligaris;Piergiorgio Comuzzo;
Journal Journal of food science and technology
Year 2020
DOI
doi:10.1007/s13197-020-04867-8
URL
https://link.springer.com/article/10.1007/s13197-020-04867-8
Keywords
food science nutrition general chemistry/food science

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