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

Clicks: 260
ID: 265871
2020
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Emerging

Ranked #49 of 110 articles by views in Journal of food science and technology

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
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.
Reference Key
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

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.