Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines.

Rubén Del Barrio-Galán,Álvaro Peña-Neira,Marcela Medel-Marabolí,Mariona Gil,Cristina Úbeda,Nathalie Sieczkowski

doi:10.3390/molecules24081478

Rubén Del Barrio-Galán, Álvaro Peña-Neira + Show 4 more

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https://doi.org/10.3390/molecules24081478

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Abstract

Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the physical and chemical properties and astringency of red wines during two consecutive harvests. A commercial and two experimental new yeast derivatives were applied at a medium‒high dosage (30 g/hL). The addition of different yeast derivatives in red wine increased the concentration of different polysaccharide fractions and, therefore, the total polysaccharide content, producing a decrease in the duration of the wine astringency perception over time. The use of yeast derivatives could produce an adsorption/clarification and/or protective effect on the phenolic compounds. However, it did not produce an important modification of the colour parameters. An intensification or a lower decrease of the most volatile compound groups was produced, but it depended on the YDs and yeast strain used in fermentation and post-fermentation processes.

Highlights

Yeast derivatives have been studied more and more in recent years due to the positive effects they can produce in wines during and after alcoholic fermentation
The addition of the yeast derivatives (YDs) produced an increase in the different polysaccharidic fractions and the total polysaccharide content, and it was yeast autolysate (YA) that released the highest amounts after the treatment period, regardless of the fermentation yeast used
The addition of YDs did not produce a clear trend in the phenolic content of the wines studied, revealing two different effects: adsorption and/or protective of phenolic compounds

Summary

Introduction

Yeast derivatives have been studied more and more in recent years due to the positive effects they can produce in wines during and after alcoholic fermentation Their use is indicated during the winemaking process mainly to improve the technological (tartrate and protein stability) and sensorial characteristics and to remove some undesirable wine compounds [1]. There are few commercial preparations based on yeast derivatives with a high degree of purification, mainly because it is a rather laborious and expensive process For this reason, most of the commercial preparations available on the market for ooenological use are composed of specific inactivated dry yeast (SIDY), yeast autolysate (YA), or yeast cell walls (CW). SIDYs are products that are inactivated by different methods (enzymatic or thermal) and subjected to a drying process

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