The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine

Kamil Prokes,Mojmir Baron,Sezai Ercisli,Tunde Jurikova,Jiri Mlcek,Anna Adamkova,Jiri Sochor

doi:10.3390/fermentation8010036

Abstract

This article focuses on the effect of yeast strains, vintage, and must sugar content on the amino-acid content of sparkling wines produced by the traditional method. In the experiment, the amino-acid concentrations before and after secondary fermentation, depending on the type of yeast used (basic wine without secondary fermentation, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast) and the sugar content of the must (170, 190, and 210 g per liter), and the vintage (2010 and 2011), were evaluated. Concentrations of 20 free amino acids in 18 wine variants were analyzed by ion-exchange liquid chromatography with postcolony ninhydrin derivatization and photometric detection. Results of the study show an increase in all the amino acids represented, except ornithine, after secondary fermentation. The average content of each amino acid in the basic wine, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast was higher in the variant where classical yeast was used. In this variant, the concentrations of alanine, glutamic acid, lysine, arginine, phenylalanine, valine, and glycine were almost twice as high as in the other variants. A higher proportion of most amino acids was observed in the year 2011; only for amino acids lysine, leucine, phenylalanine, tyrosine, ornithine, histidine, and methionine was a higher concentration observed in the year 2010. A higher concentration of released amino acids was also observed in wine produced from must with a higher sugar content (21° NM).

Highlights

Introduction published maps and institutional affilThe yeast involved in secondary fermentation is selected on the basis of various analytical and technological criteria, including resistance to ethanol concentration, pressure, and temperature, high flocculation capacity, and good autolytic and foam properties [1,2].During the maturing process, yeast autolysis [3] and various compounds can modify the sensory properties of the wine
In studies by Torresi et al [19,20] and Riberau et al Ribéreau-Gayon, the following 23 amino acids were identified for Champagne sparkling wines: alanine, arginine, asparagine, aspartic acid, beta-alanine, citrulline, cysteine, gamma-aminobutyric acid, glutamic acid, glutamine, glycine, histidine, leucine, isoleucine, lysine, methionine, ornithine, phenylalanine, proline, serine, threonine, tyrosine, and valine [19,20]
Stated the representation of individual amino acids in grapes and total amino acids, which are in the range of 1760–4590 mg·L−1, depending on the ripeness of the grapes used for the production of sparkling wines in Champagne

Summary

Introduction

Yeast autolysis [3] and various compounds can modify the sensory properties of the wine. The content of nitrogen compounds in sparkling wines, especially amino acids and peptides, is affected by the variety and time of lying on yeast lees [5,6]. Leroy et al [7] found differences between wines processed by two strains of yeast traditionally used in the vinification of sparkling wine. Lying on the yeast lees is used in many special wines. One example is the production of sparkling wines by the classic method of ripening in the bottle. In this case, the wine is iations

Methods

Results

Conclusion