Impact of Glutathione-Enriched Inactive Dry Yeast Preparations on the Stability of Terpenes during Model Wine Aging

Abstract

The impact of the addition of glutathione-enriched Inactive dry yeast preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, the effects of a second type of IDY preparation with a different claim (fermentative nutrient) and the sole addition of commercial glutathione into the model wines were also assessed. Model wines were spiked with the low molecular weight fraction (<3 kDa permeate) isolated from the IDYs, avoiding the interaction of aroma compounds with other yeast components. An exhaustive chemical characterization of both IDY permeates was carried out by using targeted and nontargeted metabolomics approaches using CE-MS and FT-ICR-MS analytical platforms. The findings suggest that the addition of <3 kDa permeate isolated from any of the IDYs employed decreases the loss of typical wine terpenes in model wines submitted to accelerated aging conditions. The g-IDY preparation did indeed release reduced GSH into the model wines, although this compound did not seem exclusively related to the protective effect on some aroma compounds determined in both model wines. The presence of other sulfur-containing compounds from yeast origin in g-IDY, and also the presence of small yeast peptides, such as methionine/tryptophan/tyrosine-containing tripeptide in both types of IDYs, seemed to be related to the antioxidant activity determined in the two permeates and to the minor loss of some terpenes in the model wines spiked with them.

Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

“…Moreover, the levels of nerol were also significantly higher in the GSH 80 wines compared to the control and GSH 5.5 treatments. Other researchers have also found higher levels of certain terpenes in wines exposed to DYP treatments (Andujar-Ortiz et al, 2012;Rodríguez-Bencomo et al, 2014). As the wines in this study were analysed only three months after bottling, the anti-oxidant activities of DYP in preserving certain terpenes, as reported by Rodríguez-Bencomo et al (2014), probably also had such an effect.…”

Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine

“…This result indicated that IDY had limited ability to enhance the GSH concentration in kiwi wine, so it could be inferred that the increase of GSH concentration in treated wine was attributed to GSH existed in g‐IDY. This explanation could be supported by Rodríguez‐Bencomo et al who suggested that g‐IDY could indeed release reduced GSH into model wine (Rodríguez‐Bencomo et al, ). Compared with 300 mg/L g‐IDY treated wine, the 20 mg/L GSH treated wine (according to previous experiments in lab, the GSH content in 300 mg g‐IDY was equal to 20 mg GSH) had a significantly lower reduced GSH concentration.…”

“…This result is coincident with the GSH concentration reported in present work. Pervious study suggested that there were tripeptides with potential antioxidant properties present in IDY (Rodríguez‐Bencomo et al, ). This might be the reason for improved antioxidant abilities of IDY treatment.…”

Oxidative behavior of (+)‐catechin in the presence of inactive dry yeasts: a comparison with sulfur dioxide, ascorbic acid and glutathione

“…Based on the amount of YD and GSH supplemented in the current experiment and considering that the average content of the latter in inactive dry yeast preparations ranges from a few to ∼12 mg g −1 , it may be hypothesized that the ability of YDs to protect wine color could be not only ascribed to their capacity to release the tripeptide. In opposition, as suggested by other papers, other components of these preparations might be involved with non‐negligible effects.…”

“…Inactive dry yeasts (YDs) have been recently included among these complementary tools, probably owing to their similarity to yeast lees. In recent studies, certain of these preparations, whether enriched in glutathione (GSH) or not, demonstrated their protective ability towards aroma compounds in both wine and a model solution . This effect was ascribed to their claimed antioxidant capacity and particularly to their GSH content, and also to the release of selected antioxidant peptides containing methionine, tryptophan and tyrosine …”