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

  1. Del Barrio-Galán, R. 1
  2. Pérez-Magariño, S. 1
  3. Ortega-Heras, M. 1
  4. Guadalupe, Z. 23
  5. Ayestarán, B. 23
  1. 1 Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, C/Santísimo Cristo, 16, 47490 Rueda, Valladolid, Spain
  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

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Zeitschrift:
LWT - Food Science and Technology

ISSN: 0023-6438

Datum der Publikation: 2012

Ausgabe: 48

Nummer: 2

Seiten: 215-223

Art: Artikel

DOI: 10.1016/J.LWT.2012.03.016 SCOPUS: 2-s2.0-84861197977 WoS: WOS:000305372900011 GOOGLE SCHOLAR

Andere Publikationen in: LWT - Food Science and Technology

Zusammenfassung

The aim was to characterize several commercial dry yeast derivative preparations and to study their effect on different quality parameters of white and red wines. The monosaccharide and polysaccharide contents of these preparations were also evaluated. The purity and composition of the commercial preparations studied were very heterogeneous, as were the effects that they can produce in wines. All the yeast derivative preparations studied increased the content of neutral polysaccharides, although those with greater mannose content reduced the absorbance values at 420 nm and acidity in white wines. In red wines, yeast derivatives reduced green tannins increasing the softness on the palate, and managed to stabilize the color, especially those yeast derivatives that release higher neutral polysaccharides. © 2012 Elsevier Ltd.