Sorption of volatile phenols by yeast cell walls

Abstract

Yeast walls can retain different wine compounds and so its use is interesting in order to eliminate harmful substances from the must which affect alcoholic fermentation (medium chain fatty acids) or which affect wine quality in a negative way (ethyl phenols, ochratoxin A). The aim of this study was to examine the capacity of commercial yeast cell walls in eliminating volatile phenols (4-ethylphenol and 4-ethylguaiacol) from a synthetic wine that contained 1 mg/L of each one of these compounds. The binding of these compounds to the wall was quite fast which would seem to indicate that the yeast wall-volatile compound union is produced in the outer surface layers of this enological additive. The cell walls used reduced the concentration of 4-ethylphenol and 4-ethylguaiacol, although it would seem that on modifying the matrix of the wine the number of free binding sites on the walls is also modifi ed.

A Review of Ladybug Taint in Wine: Origins, Prevention, and Remediation

“…However, limited data were provided, including no information on the analytical method(s) employed, making it difficult to evaluate these claims. Sorptive processes involving yeast cell walls are known to occur with other classes of volatile compounds (e.g., [54]), so this possibility cannot be discounted for MPs. However, the findings of Pickering et al [55] provide a cautionary note; they used Cabernet Sauvignon juice spiked with 30 ng/L IPMP, and fermented it with various commercial Saccharomyces yeast strains (Lalvin BM45, Lalvin EC1118, Lalvin ICV-D21, and Lalvin ICV-D80).…”