Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing
- PDF / 442,687 Bytes
- 10 Pages / 595.276 x 790.866 pts Page_size
- 71 Downloads / 164 Views
ORIGINAL ARTICLE
Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing Sabrina Voce1 • Sonia Calligaris1 • Piergiorgio Comuzzo1
Revised: 2 September 2020 / Accepted: 16 October 2020 Ó The Author(s) 2020
Abstract The enological characteristics and the performances of a yeast autolysate produced by high pressure homogenization (HPH-YD) were investigated for the first time in white wine and model solution, in comparison with a thermolysate (T-YD) and a commercial yeast derivative (COMM). In wine-like medium, HPH-YD showed a significant release of glucidic colloids (on average, slightly higher than the other products), also leading to a greater glutathione solubilization with respect to T-YD. Concerning the volatile composition of the autolysates, HPH-YD was characterized by the highest concentration of alcohols and esters, while showing an average amount of fatty acids, carbonyls and heterocyclic compounds lower than COMM. These features are potentially linked to a more favorable impact of this product on the composition of wine aroma, should these compounds be released into the wine itself. HPH-YD determined minor modifications on wine volatile profile when added for short contact times, without releasing unwanted compounds and with a slightly lower binding capacity towards wine esters. The effects of the three yeast derivatives (YDs) on wine color during ageing was also investigated in comparison with sulfur dioxide (SO2). HPH-YD was the most efficient preparation, limiting wine color changes due to oxidation during four months and behaving more similarly to SO2. The use of
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04867-8) contains supplementary material, which is available to authorized users. & Piergiorgio Comuzzo [email protected] 1
Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Universita` Degli Studi Di Udine, via Sondrio 2/A, 33100 Udine, Italy
HPH for the production of yeast autolysates for winemaking may represent an interesting alternative to thermal treatments, improving the enological characteristics of these additives, particularly their antioxidant capacity, leading anyhow a significant release of colloidal molecules and a limited impact on wine aroma composition. Keywords Yeast derivatives HPH Wine ageing Aroma compounds Browning Glutathione
Introduction High pressure homogenization (HPH) technology has been explored in several areas of food industry, demonstrating great potential in microbial inactivation (Donsı` et al. 2009; Patrignani and Lanciotti 2016) and modification of functional properties of food components, such as proteins (Yang et al. 2018), enzymes (dos Santos Aguilar et al. 2018) and polysaccharides (Spotti and Campanella 2017). All the effects attributed to HPH can be associated with the intense mechanical stresses suffered by the product during HPH process. In particular, during HPH the fluid is pumped through a narrow gap valv
Data Loading...
