Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains

“…This result is well correlated with the higher amounts of polysaccharides released during the ageing period. Similar results were found by some authors using the same ageing on lees technique and other yeast derivatives products in white wines after 3 months of bottle storage [1,9]. They proposed to use these techniques as fining agents to prevent the browning of white wines [9].…”

“…In general terms, the wines fermented with the CY yeast strain contained a lower content of TP than those fermented with the VL2 yeast strain after the AAF period, throughout the ageing period and bottle storage, with the exception of the wines treated with L + CH. These results could be explained by the adsorption or retention phenomena produced by the higher content of polysaccharides released from CY yeast strain [1,6,9,11,[36][37][38]. The wines assayed with the different ageing techniques presented similar or higher content of these compounds than the control wines throughout the ageing period and the bottle storage.…”

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adapting, on one hand, to the consumers' demand, who demand more complex wines with more fruity, varietals and fresh aromas in nose and balanced in mouth and, on the other hand, extending the range of quality wines [1].In last few years, several scientific studies have postulated that yeast polysaccharides (mainly mannoproteins) play an important role in the technological and sensorial characteristics of wines. They can improve the tartaric [2] and protein stability [3,4], reduce wine astringency and bitterness [5][6][7][8], enhance the mouthfeel [5,7,9] and improve the aromatic complexity and persistence [9][10][11].

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“…adapting, on one hand, to the consumers' demand, who demand more complex wines with more fruity, varietals and fresh aromas in nose and balanced in mouth and, on the other hand, extending the range of quality wines [1].…”

Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains

“…The quantity released depends on the yeast strain and the fermentation conditions (Giovani, Canuti, & Rosi, 2010). Mannoproteins improve certain negative sensory attributes such as astringency and bitterness, enhancing the balance, persistence and mouthfeel of red wines (Del Barrio-Galán, Pérez-Magariño, Ortega-Heras, Guadalupe, & Ayestarán, 2012;Del-Barrio-Galán, Pérez-Magariño, & Ortega-Heras, 2011) and improving the colour stability by acting as protective colloids (Del Barrio-Galán, Ortega-Heras, Sánchez-Iglesias, & Pérez-Magariño, 2012;Escot, Feuillat, Dulau, & Charpentier, 2001;Francois, Alexandre, Granes, & Feuillat, 2007).…”