Scientific evidences beyond the application of inactive dry yeast preparations in winemaking

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

“…In addition, GSH can be added to the must or wine through the addition of other permitted additives (DYP), which allow the amount of GSH to be increased (Pozo-Bayón et al, 2009;OIV, 2013). DYPs are manufactured from the thermal inactivation of S. cerevisiae cultivated under specific conditions in which the intra-cellular accumulation of GSH is stimulated (Kritzinger et al, 2013a).…”

“…The products referred to as GSH-rich inactivated dry yeast preparations (DYPs) are added during alcoholic fermentation and are expected to increase the wine GSH content, either by the liberation of GSH into the wine, or by allowing the yeast to assimilate GSH precursors during alcoholic fermentation (Kritzinger et al, 2012). The addition of DYPs has been recommended by the producers in order to prevent aroma and colour losses and to increase the availability of fermentative nutrients in wines (Pozo-Bayón et al, 2009). Andujar-Ortíz et al (2012) and Kritzinger et al (2012) reported an increase in the concentration of GSH after the addition of DYPs to Grenache and Sauvignon blanc juice.…”

Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)

“…The efficiency of using commercial pectinases to increase the extraction of wine polysaccharides and oligosaccharides has also been studied (Ayestarán et al 2004;Doco et al 2007;Ducasse et al 2010aDucasse et al , 2011ApolinarValiente et al 2013). The effect of adding commercial mannoproteins or other yeast extracts and autolysates in the winemaking has also been studied in literature (Comuzzo et al 2006;Guadalupe and Ayestarán 2008;Pozo-Bayón et al 2009;Guadalupe et al 2010;Del Barrio-Galán et al 2011). Moreover, many types of these products are currently used as technological adjuvants in the enological industry in order to increase the content of mannoproteins in the wines and thus improve their overall stability, modify the mouth-fell properties and color of red wines, and improve the aromatic intensity of white wines or the foam properties of sparkling wines.…”

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

“…Thus, the wineries can put the wine in the market in a shorter period of time. Inactivated dry yeast belongs to a wide group of yeast derivative products, which presented different structure and chemical composition due to their different inactivation (thermal or enzymatic), extraction and purification processes [25]. Today, we still do not have a complete description of the mechanism of action of yeast derivatives on the composition and quality of wine, but there are recent studies that establish an important basis on their action mode and their effect on the quality of wines [12,13].…”