Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging
The impact of the addition of glutathione-enriched Inactive dry yeast preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, the effects of a second type of IDY preparation with a different claim (fermentative nutrient) and the sole addition of commercial glutathione into the model wines were also assessed. Model wines were spiked with the low molecular weight fraction (<3 kDa permeate) isolated from the IDYs, avoiding the interaction of aroma compounds with other yeast components. An exhaustive chemical characterization of both IDY permeates was carried out by using targeted and nontargeted metabolomics approaches using CE-MS and FT-ICR-MS analytical platforms. The findings suggest that the addition of <3 kDa permeate isolated from any of the IDYs employed decreases the loss of typical wine terpenes in model wines submitted to accelerated aging conditions. The g-IDY preparation did indeed release reduced GSH into the model wines, although this compound did not seem exclusively related to the protective effect on some aroma compounds determined in both model wines. The presence of other sulfur-containing compounds from yeast origin in g-IDY, and also the presence of small yeast peptides, such as methionine/tryptophan/tyrosine-containing tripeptide in both types of IDYs, seemed to be related to the antioxidant activity determined in the two permeates and to the minor loss of some terpenes in the model wines spiked with them. © 2014 American Chemical Society.
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American Chemical Society
2014
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Subjects: | Terpenes, Glutathione, Wine oxidation, EC-MS, FT-ICR MS, Inactive dry yeast preparations, |
Online Access: | http://hdl.handle.net/10261/100066 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 |
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dig-cial-es-10261-1000662022-01-19T11:57:53Z Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging Rodríguez-Bencomo, Juan José Andújar-Ortiz, Inmaculada Moreno-Arribas, M. Victoria Simó, Carolina González, Javier Chana López, Antonio Dávalos, J.Z. Pozo-Bayón, Mª Ángeles Ministerio de Economía y Competitividad (España) Consejo Superior de Investigaciones Científicas (España) European Commission Agrovin Terpenes Glutathione Wine oxidation EC-MS FT-ICR MS Inactive dry yeast preparations The impact of the addition of glutathione-enriched Inactive dry yeast preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, the effects of a second type of IDY preparation with a different claim (fermentative nutrient) and the sole addition of commercial glutathione into the model wines were also assessed. Model wines were spiked with the low molecular weight fraction (<3 kDa permeate) isolated from the IDYs, avoiding the interaction of aroma compounds with other yeast components. An exhaustive chemical characterization of both IDY permeates was carried out by using targeted and nontargeted metabolomics approaches using CE-MS and FT-ICR-MS analytical platforms. The findings suggest that the addition of <3 kDa permeate isolated from any of the IDYs employed decreases the loss of typical wine terpenes in model wines submitted to accelerated aging conditions. The g-IDY preparation did indeed release reduced GSH into the model wines, although this compound did not seem exclusively related to the protective effect on some aroma compounds determined in both model wines. The presence of other sulfur-containing compounds from yeast origin in g-IDY, and also the presence of small yeast peptides, such as methionine/tryptophan/tyrosine-containing tripeptide in both types of IDYs, seemed to be related to the antioxidant activity determined in the two permeates and to the minor loss of some terpenes in the model wines spiked with them. © 2014 American Chemical Society. This work was funded by the MINECO (AGL2012-04172-C02-01) and CONSOLIDER INGENIO 2010 (FUN-CFOOD, CSD2007-063, Projects) and by Agrovin, S.A. (I+D 20132446 Contract). J.J.R.B. thanks CSIC for the JAE-doc contract. Peer Reviewed 2014-07-17T09:01:35Z 2014-07-17T09:01:35Z 2014 2014-07-17T09:01:35Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1021/jf402866q issn: 0021-8561 e-issn: 1520-5118 Journal of Agricultural and Food Chemistry 62(6): 1373-1383 (2014) http://hdl.handle.net/10261/100066 10.1021/jf402866q http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 Postprint http://dx.doi.org/10.1021/jf402866q Sí open American Chemical Society |
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Terpenes Glutathione Wine oxidation EC-MS FT-ICR MS Inactive dry yeast preparations Terpenes Glutathione Wine oxidation EC-MS FT-ICR MS Inactive dry yeast preparations |
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Terpenes Glutathione Wine oxidation EC-MS FT-ICR MS Inactive dry yeast preparations Terpenes Glutathione Wine oxidation EC-MS FT-ICR MS Inactive dry yeast preparations Rodríguez-Bencomo, Juan José Andújar-Ortiz, Inmaculada Moreno-Arribas, M. Victoria Simó, Carolina González, Javier Chana López, Antonio Dávalos, J.Z. Pozo-Bayón, Mª Ángeles Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging |
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The impact of the addition of glutathione-enriched Inactive dry yeast preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, the effects of a second type of IDY preparation with a different claim (fermentative nutrient) and the sole addition of commercial glutathione into the model wines were also assessed. Model wines were spiked with the low molecular weight fraction (<3 kDa permeate) isolated from the IDYs, avoiding the interaction of aroma compounds with other yeast components. An exhaustive chemical characterization of both IDY permeates was carried out by using targeted and nontargeted metabolomics approaches using CE-MS and FT-ICR-MS analytical platforms. The findings suggest that the addition of <3 kDa permeate isolated from any of the IDYs employed decreases the loss of typical wine terpenes in model wines submitted to accelerated aging conditions. The g-IDY preparation did indeed release reduced GSH into the model wines, although this compound did not seem exclusively related to the protective effect on some aroma compounds determined in both model wines. The presence of other sulfur-containing compounds from yeast origin in g-IDY, and also the presence of small yeast peptides, such as methionine/tryptophan/tyrosine-containing tripeptide in both types of IDYs, seemed to be related to the antioxidant activity determined in the two permeates and to the minor loss of some terpenes in the model wines spiked with them. © 2014 American Chemical Society. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Rodríguez-Bencomo, Juan José Andújar-Ortiz, Inmaculada Moreno-Arribas, M. Victoria Simó, Carolina González, Javier Chana López, Antonio Dávalos, J.Z. Pozo-Bayón, Mª Ángeles |
format |
artículo |
topic_facet |
Terpenes Glutathione Wine oxidation EC-MS FT-ICR MS Inactive dry yeast preparations |
author |
Rodríguez-Bencomo, Juan José Andújar-Ortiz, Inmaculada Moreno-Arribas, M. Victoria Simó, Carolina González, Javier Chana López, Antonio Dávalos, J.Z. Pozo-Bayón, Mª Ángeles |
author_sort |
Rodríguez-Bencomo, Juan José |
title |
Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging |
title_short |
Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging |
title_full |
Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging |
title_fullStr |
Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging |
title_full_unstemmed |
Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging |
title_sort |
impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging |
publisher |
American Chemical Society |
publishDate |
2014 |
url |
http://hdl.handle.net/10261/100066 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 |
work_keys_str_mv |
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