Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review

Rigou, Peggy; Mekoue, Julie; Sieczkowski, Nathalie; Doco, Thierry; Vernhet, Aude

doi:10.1016/j.foodchem.2021.129760

Cited by 20 publications

(16 citation statements)

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“…These interactions were also observed by Comuzzo et al [ 48 ] and Del Barrio-Galán et al [ 31 ], who used different yeast derivative products in wines. However, these results were not found in all the treated wines, and it seems that the retention capacity of each yeast product depended on its composition, the macromolecule conformation, and its ability to have hydrophobic interactions with each volatile compound [ 32 ]. On the other hand, in general, the WM and WGP extracts did not produce significant changes in the volatile composition of the Verdejo wines.…”

Section: Resultsmentioning

confidence: 99%

“…Different positive effects of MPs were described in white and red wines related to sensory characteristics such as an increase in wine body and roundness in the mouth, a reduction in the astringency and bitterness sensation of the tannins [ 13 , 14 , 25 , 26 , 27 ], an improvement in wine aroma intensity, complexity and persistence [ 14 , 28 , 29 , 30 , 31 , 32 ], and color stabilization [ 25 , 27 ]. However, the desired positive effects were not always found [ 33 , 34 , 35 ] since it may depend on the commercial product associated with the mannoprotein content and purity [ 24 , 36 , 37 ].…”

Section: Introductionmentioning

confidence: 99%

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The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

et al. 2022

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There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or must improve some characteristics of wine, increasing the polysaccharide and volatile concentrations. These PS extracts can be useful to modulate some taste attributes such as an excess of acidity and bitterness and can also prevent the loss of volatile compounds associated with fruity and floral notes over time. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

et al. 2022

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“…Mannoproteins (MPs) are yeast cell wall (YCW) components released from yeasts either during alcoholic fermentation (AF) or aging on lees process (AOL) (Escot et al, 2001;Feuillat, 2003;Rigou et al, 2021) and can take 20-40% of the total red wine polysaccharides (Doco et al, 1996(Doco et al, , 1999Vidal et al, 2003b). During winemaking, the selection of MP-overproducing yeasts are nowadays considered by many winemakers, and the AOL accompanied with the batonnage technique (stirring the lees at the bottom of the wine aging vessels periodically) to accelerate the degradation of lees (mainly consist of dead yeast cells and grape tissues) and to promote the release of MPs has been traditionally adopted, because MPs had been found effective in preventing the formation of tartaric crystals and protein hazes, and improving wine mouth-feel sensation (Belda et al, 2015(Belda et al, , 2016Benito et al, 2019;Braschi et al, 2019;Caridi, 2006;Charpentier et al, 2004;Domizio et al, 2014Domizio et al, , 2017Dupin et al, 2000;Escot et al, 2001;Fornairon-Bonnefond et al, 2002;Lankhorst et al, 2017;Leãoe et al, 2020;Moreira et al, 2022;Pérez-Serradilla & De Castro, 2008;Waters et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

“…Besides, lees may reduce some valuable components in wines, including PPs, ACs, glycosylated aroma precursors, due to their adsorption and enzymatic effects (Lubbers et al., 1994a; Mazauric & Salmon, 2005; Morata et al., 2003; Moreno & Azpilicueta, 2007; Vasserot et al., 1997). For these reasons, different MP products have been developed (Del Barrio‐Galán et al., 2012; Fernández et al., 2011; Pozo‐Bayón et al., 2009; Rigou et al., 2021), and their application as enological additives has been authorized by countries and regions including Argentina, Australia, Canada, China, European Union, New Zealand, and the USA (OIV, 2005; Tada et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Zhai

et al. 2023

Food Frontiers

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Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining wine stability and modulating wine organoleptic properties. Due to their natural presence in wines, MP products are allowed to be used as enological additives in wine industry. To guarantee an appropriate application of these products during winemaking, it is necessary for both researchers and winemakers to understand the mechanisms of MPs as multifunctional organoleptic modulators. This review has introduced the current state of knowledge of the researches focus on the application of different MP products in red wines and also the interactions between MPs and wine sensory active components (polyphenols, aroma compounds) in model wine solutions. We have summarized the possible mechanisms of MPs that affect the color, astringency, and aroma of red wines and the relationship between the physicochemical characteristics and functionalities of MPs. Besides, development trends of MP products are also discussed. It seems that yeast biomass, especially those from non‐Saccharomyces yeasts show good potential in producing large quantities of MPs, an appropriate combination of yeast cultivation and preservation methods with extraction and purification techniques may obtain MPs of ideal production, purity, and functionality in an industrial scale, which should be put more efforts by both scientists and manufacturers in the future.

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“…4 In fact, yeast derivatives are currently widely used in oenology for many purposes, including the increase of protein and tartrate stability, improvement of foam characteristics, and enhancement of wine mouthfeel and aroma. 6 The commercial success of these products is also linked to the fact that they are naturally present in wine, so that there is no need to declare them on the label. In addition, different industrial preparations containing inactivated dry yeasts are indicated for the prevention of wine oxidation.…”

Section: Introductionmentioning

confidence: 99%

Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine

Iseppi

Curioni

Marangon

et al. 2023

J. Agric. Food Chem.

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Yeast derivatives are used in winemaking for a variety of purposes, including the protection of wines from oxidation. In this work, by the application of an autoclave extraction method, different fractions were obtained from red wine lees and a labgrown culture of the same yeast strain. Each extract was characterized for their protein, polysaccharide, glutathione, thiol, and polyphenol contents. The antioxidant activity was tested by adding each extract in a model wine enriched with catechin and saturated with oxygen. The presence of both wine lees and lab-grown yeast extracts delayed oxygen consumption when compared to the untreated control. This delay was confirmed by the development of a yellow color, which was lower in 5 out of 6 of the samples added with yeast/lees extracts. The electrochemical behavior of the samples also showed a greater resistance to oxidation, thus suggesting a protective role of the wine lees extracts against wine oxidative phenomena.

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Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review

Cited by 20 publications

References 73 publications

The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine

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