Characterization of Commercial Inactive Dry Yeast Preparations for Enological Use Based on Their Ability To Release Soluble Compounds and Their Behavior toward Aroma Compounds in Model Wines

The characterization of commercial enological inactive dry yeast (IDY) with different applications in wine production has been carried out. This study was based on the yeast's ability to release soluble compounds (high molecular weight nitrogen, free amino nitrogen, peptidic nitrogen, free amin...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2009-11, Vol.57 (22), p.10784-10792
Main Authors: Pozo-Bayón, Maria Ángeles, Andujar-Ortiz, Inmaculada, Alcaide-Hidalgo, Juan María, Martín-Álvarez, Pedro J, Moreno-Arribas, M. Victoria
Format: Article
Language:English
Subjects:
Amino Acids - analysis
Biological and medical sciences
Chemical Composition of Foods/Feeds
Fermentation
Fermented food industries
Fish and seafood industries
food analysis
food composition
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
inactivation
inactive dry yeast
model food systems
model wines
Nitrogen - analysis
odor compounds
Odorants - analysis
Polysaccharides - analysis
Saccharomyces cerevisiae - metabolism
soluble compounds
Wine - analysis
Wine - microbiology
wine industry
wine quality
wine yeasts
winemaking
Wines and vinegars
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Summary:The characterization of commercial enological inactive dry yeast (IDY) with different applications in wine production has been carried out. This study was based on the yeast's ability to release soluble compounds (high molecular weight nitrogen, free amino nitrogen, peptidic nitrogen, free amino acids, and polysaccharides) into model wines and on its behavior toward the volatility of seven wine aroma compounds. Important differences in soluble compounds released into the model wines supplemented with commercial IDY were found, with the free amino acids being among the most released. The volatility of most of the aroma compounds was affected by the addition of IDY preparations at a concentration usually employed during winemaking. The extent of this effect was dependent on the physicochemical characteristics of the aroma compound and on the length of time the IDY preparations remained in contact with the model wines. Whereas shorter contact times (2, 4, and 6 days) mainly promoted a “salting-out” effect, longer exposure (9 and 13 days) provoked a retention effect, with the consequent reduction of aroma compounds in the headspace. The use of different commercial preparations also promoted different effects toward the aroma compounds that may be at least in part due to differences in their ability to release soluble compounds of yeast origin into the wines.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf900904x