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.
Highlights
High pressure homogenization (HPH) technology has been explored in several areas of food industry, demonstrating great potential in microbial inactivation (Donsı et al 2009; Patrignani and Lanciotti 2016) and modification of functional properties of food components, such as proteins (Yang et al 2018), enzymes and polysaccharides (Spotti and Campanella 2017)
The enological characteristics and the performances of a yeast autolysate produced by high pressure homogenization (HPH-yeast derivatives (YDs)) 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, leading to a greater glutathione solubilization with respect to thermolysate produced at lab-scale (T-YD)
Summary
High pressure homogenization (HPH) technology has been explored in several areas of food industry, demonstrating great potential in microbial inactivation (Donsı et al 2009; Patrignani and Lanciotti 2016) and modification of functional properties of food components, such as proteins (Yang et al 2018), enzymes (dos Santos Aguilar et al 2018) and polysaccharides (Spotti and Campanella 2017). All the effects attributed to HPH can be associated with the intense mechanical stresses suffered by the product during HPH process. During HPH the fluid is pumped through a narrow gap valve utilizing a pressure intensifier. The product eventually undergoes intense mechanical forces and elongational stresses at the valve entrance and in the valve gap, while turbulence, cavitation and impacts with the solid surface occur at the gap outlet (Floury et al 2004). Different processing parameters (operating pressure, sample temperature, number of passes through the homogenization valve), as well as product characteristics (e.g. pH, composition, viscosity) could affect the effectiveness of HPH process (Donsı et al 2009).
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