| Title: | "Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines" |
| Author(s): | Del Barrio-Galan R; Ubeda C; Gil M; Medel-Maraboli M; Sieczkowski N; Pena-Neira A; |
| Address: | "Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile. rdelbarriogalan@gmail.com. Lallemand Inc. Chile y Compania Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago, Chile. rdelbarriogalan@gmail.com. Instituto de Ciencias Biomedicas, Facultad de Ciencias, Universidad Autonoma de Chile, Santiago 7500912, Chile. c_ubeda@us.es. Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile. marionagilicortiella@gmail.com. Instituto de Ciencias Quimicas Aplicadas, Inorganic Chemistry and Molecular Materials Center, Universidad Autonoma de Chile, el Llano Subercaseaux 2801, San Miguel, Santiago, Chile. marionagilicortiella@gmail.com. Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile. mmedel@uchile.cl. Lallemand SAS, 19 rue des Briquetiers, BP 59, 31 702 Blagnac, France. nsieczkowski@lallemand.com. Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile. apena@uchile.cl" |
| DOI: | 10.3390/molecules24081478 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the physical and chemical properties and astringency of red wines during two consecutive harvests. A commercial and two experimental new yeast derivatives were applied at a medium?ªªhigh dosage (30 g/hL). The addition of different yeast derivatives in red wine increased the concentration of different polysaccharide fractions and, therefore, the total polysaccharide content, producing a decrease in the duration of the wine astringency perception over time. The use of yeast derivatives could produce an adsorption/clarification and/or protective effect on the phenolic compounds. However, it did not produce an important modification of the colour parameters. An intensification or a lower decrease of the most volatile compound groups was produced, but it depended on the YDs and yeast strain used in fermentation and post-fermentation processes" |
| Keywords: | Phenols/*analysis Polysaccharides/*analysis Saccharomyces cerevisiae/*growth & development Volatile Organic Compounds/*analysis Wine/*analysis astringency phenolic compounds polysaccharides red wine colour volatile compounds yeast derivatives; |
| Notes: | "MedlineDel Barrio-Galan, Ruben Ubeda, Cristina Gil, Mariona Medel-Maraboli, Marcela Sieczkowski, Nathalie Pena-Neira, Alvaro eng N degrees 781403003/Comision Nacional de Investigacion Cientifica y Tecnologica/ 1140882/Fondo Nacional de Desarrollo Cientifico y Tecnologico/ FONDEQUIP EQM-130129/Fondo Nacional de Desarrollo Cientifico y Tecnologico/ 1771227/Fondo Nacional de Desarrollo Cientifico y Tecnologico/ Switzerland 2019/04/18 Molecules. 2019 Apr 15; 24(8):1478. doi: 10.3390/molecules24081478" |
