Abstract
This chapter provides an updated overview on the role of wine yeasts in determining the content of different compounds affecting wine consumer health. The first part deals with the ability of some yeast species (Saccharomyces cerevisiae and non-Saccharomyces) to produce, during alcoholic fermentation, health-promoting compounds (tyrosol, hydroxytyrosol, tryptophol, melatonin and glutathione). Results display that these metabolic properties and the total antioxidant capacity of wine are dependent on yeast species as well as yeast strain. The second part looks at the role of yeasts in producing or reducing toxic compounds in wine such as biogenic amine (BA), ethyl carbamate (EC), Ochratoxin A (OTA) and sulphites. According to different studies, yeasts usually scarcely contribute to BA accumulation in wine, while they are indirectly involved in formation of EC by producing precursor compounds and ethanol during the alcoholic fermentation. Finally, yeasts used in minimizing OTA and sulphites levels are reported.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
