Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine

被引：1

作者：

Civa, Valentina ^{[1
]}

Maioli, Francesco ^{[1
]}

Canuti, Valentina ^{[1
]}

Pietrini, Bianca Maria ^{[1
]}

Bosaro, Matteo ^{[2
]}

Mannazzu, Ilaria ^{[3
]}

Domizio, Paola ^{[1
]}

机构：

[1] Univ Florence, Dept Agr Food Environm & Forestry DAGRI, I-50144 Florence, Italy

[2] Italiana Biotecnol, Via Vigazzolo 112, I-36054 Montebello Vicentino, Italy

[3] Univ Sassari, Dept Agr Sci, I-07100 Sassari, Italy

来源：

FOODS | 2024年 / 13卷 / 16期

关键词：

wine; mannoprotein; polysaccharides; yeast derivatives; colloidal stability; non-Saccharomyces; protein stability; PROTEIN HAZE FORMATION; AROMA COMPOUNDS; PHENOLIC-COMPOUNDS; RED WINE; CEREVISIAE; MANNOPROTEINS; SUPPLEMENTATION; POLYSACCHARIDES; FERMENTATION; WINEMAKING;

D O I：

10.3390/foods13162640

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

While a recent characterization of non-Saccharomyces thermally inactivated yeasts (TIYs) in a wine-like solution highlighted the release of oenologically relevant compounds and different oxygen consumption rates and antioxidant activity, here the impact of TIYs derived from Saccharomycodes ludwigii (SL), Metschnikowia pulcherrima (MP), Torulaspora delbrueckii (TD), and Saccharomyces cerevisiae (SC), as the reference strain, was evaluated in white wine. Wine treatment with TIYs resulted in an increase in polysaccharide concentration compared to the untreated wine, with SL-TIY exhibiting the highest release. Additionally, all TIYs, particularly SL-TIY, improved protein stability by reducing heat-induced haze formation. The addition of TIYs also demonstrated an effect on color parameters through phenolic compound adsorption, preventing potential browning phenomena. All TIYs significantly impacted the wine's volatile profile. Overall, it was shown that an improvement in wine quality and stability may be obtained by using TIYs in the winemaking process.

引用

页数：12

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