Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

Rubén Del Barrio Galán,Mariona Gil,Cristina Úbeda,Álvaro Peña,Nathalie Sieczkowki

doi:10.20870/oeno-one.2018.52.4.2150

Rubén Del Barrio Galán, Mariona Gil + Show 3 more

Open Access

https://doi.org/10.20870/oeno-one.2018.52.4.2150

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Journal: OENO One	Publication Date: Dec 24, 2018
Citations: 2	License type: cc-by

Affiliation: University of Chile, Lallemand (France)

Abstract

Aim: The aims of this study were to (i) study the effect of different application dosages of a commercial specific inactivated dry yeast (SIDY) on several compounds (polysaccharides, phenolic and volatile compounds) and attributes (color parameters) related to the quality of white wines, and (ii) acquire better knowledge about the use of different dosages of SIDY in white wines with the objective to improve their quality.Methods and results: Three different dosages were applied (10, 20 and 40 g hL-1). Treated wines were followed after a contact time period of two months and after a bottle aging period of three months. Total phenolic content, color intensity, CIELab coordinates, polysaccharides, low molecular weight phenolic compounds and volatile compounds were evaluated.Conclusions: Higher dosages of this SIDY resulted in a greater release of polysaccharides into the wine. In parallel, a positive effect on the reduction or prevention of wine oxidation was observed due to the interaction with certain phenolic compounds. The application of the highest dosage seems to lead to an adsorption or retention effect of the major identified volatile compounds. This effect seems to be more evident after the contact time period than after the bottle storage period.Significance and impact of the study: This study can contribute to improve our knowledge on how applying different dosages of SIDY affects the physical and chemical quality of white wines.

Highlights

Biotechnological companies have begun to offer winemakers the new winemaking tool of yeastderived preparations
Significance and impact of the study : This study can contribute to improve our knowledge on how applying different dosages of specific inactivated dry yeasts (SIDY) affects the physical and chemical quality of white wines
An increased SIDY dosage led to an increased release of polysaccharides into the wine, principally those of high and medium molecular weight

Summary

Conclusions

An increased SIDY dosage led to an increased release of polysaccharides into the wine, principally those of high and medium molecular weight This greater release of polysaccharides had a positive effect on the color of the wines because it prevented or reduced their degree of oxidation. A higher release of polysaccharides during the treatment period appears to be related to the adsorption of certain volatile compounds present in white wines, which could modify their volatility, preventing their loss over time, as well as improving their persistence This adsorption effect seems to be lower after bottle storage, with even the potential to be reversible, as suggested by the increase in the content of certain volatile compounds in wines with higher SIDY dosages. The authors are grateful to the Popeta winery for providing the wine for the study

Introduction

Findings