Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory propert...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2015-06, Vol.63 (23), p.5670-5681
Main Authors: Pérez-Magariño, Silvia, Martínez-Lapuente, Leticia, Bueno-Herrera, Marta, Ortega-Heras, Miriam, Guadalupe, Zenaida, Ayestarán, Belén
Format: Article
Language:English
Subjects:
amino acids
Amino Acids - analysis
autolysis
biogenic amines
Biogenic Amines - analysis
chemical composition
Fermentation
foams
Humans
lees
Membrane Glycoproteins - analysis
Membrane Glycoproteins - metabolism
odors
phenolic compounds
Phenols - analysis
Saccharomyces cerevisiae - chemistry
Saccharomyces cerevisiae - metabolism
Saccharomyces cerevisiae Proteins - analysis
Saccharomyces cerevisiae Proteins - metabolism
sparkling wines
Taste
Vitis - chemistry
Vitis - microbiology
volatile compounds
Wine - analysis
Wine - microbiology
yeasts
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Summary:In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory properties of white and rosé sparkling wines aged on lees for 9 months during two consecutive vintages. The addition of these products in the tirage phase did not affect either the content of phenolic compounds, amino acids, and biogenic amines or the foam properties. The commercial product with the highest mannoprotein content and the highest purity caused significant changes in the volatile composition of the wines and enhanced the fruity aromas in both Verdejo and Godello sparkling wines.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.5b01336