Scientific evidences beyond the application of inactive dry yeast preparations in winemaking

In recent years the use of inactive dry yeast (IDY) preparations such as inactive yeast, yeast autolysates, yeast extracts and yeast hulls or walls have been widely used within the oenological industry to improve either technological processes or the sensory characteristics of wines. Some of these p...

Full description

Saved in:
Bibliographic Details
Published in:Food research international 2009-08, Vol.42 (7), p.754-761
Main Authors: Ángeles Pozo-Bayón, M., Andújar-Ortiz, Inmaculada, Moreno-Arribas, M. Victoria
Format: Article
Language:English
Subjects:
Applications in winemaking
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Hygiene and safety
Inactive dry yeast (IDY) preparations
Wine quality and safety
Wines and vinegars
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In recent years the use of inactive dry yeast (IDY) preparations such as inactive yeast, yeast autolysates, yeast extracts and yeast hulls or walls have been widely used within the oenological industry to improve either technological processes or the sensory characteristics of wines. Some of these preparations have very specific applications and there are currently many of these products in the market under different brands that promise different ways of improving wine characteristics. Nevertheless, scientific information about the chemistry beyond their use and their action mode is still scarce. The objective of this review is to revise the different applications of specific IDY preparations in winemaking, on the basis of their action mechanisms taking into consideration the scientific information available, underlining the necessity of more scientific work in order to better characterize their chemical composition, their action mechanisms, and the establishment of better criteria for their oenological use.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2009.03.004