Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts
[Background and Aims]: Inactive dry yeast (IDY) preparations are widely used in the winemaking industry. Among them, glutathione (GSH)-enriched IDY (g-IDY) preparations are claimed to preserve the aroma and colour of white wines due to their antioxidant properties. It remains uncertain, however, if alcoholic fermentation (AF) influences the fate of the GSH released by IDYs and the impact of these preparations on the oxidation status of the wine, which constitutes the aim of this study. [Methods and Results]: The evolution of the GSH concentration of white musts treated with two types of IDYs (a glutathione-enriched IDY, g-IDY, and a fermentative nutrient n-IDY without GSH) and of a control must was determined during AF. In addition, the oxidation status of the musts and the formation of grape reaction product (GRP) derivatives were also monitored. The addition of g-IDYs had little effect on the concentration of reduced GSH in the wines at the end of fermentation. The treatment of musts with IDY preparations, however, reduced the formation of derivatives of GRP and produced more reductive conditions during AF compared with that of control samples. [Conclusions]: These results indicate that GSH released by IDYs is not available at the end of AF, but other yeast components from these preparations could be involved in the greater antioxidant status of musts treated with IDYs. [Significance of the Study]: This study helps to understand the impact of IDY preparations during winemaking, which will assist the optimisation of their formulation for specific wine applications.
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John Wiley & Sons
2016
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Subjects: | Oxidation, Wine, Inactive dry yeast preparations, Alcoholic fermentation, Glutathione, |
Online Access: | http://hdl.handle.net/10261/149865 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/100012818 |
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dig-cial-es-10261-1498652018-08-28T10:08:46Z Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts Rodríguez-Bencomo, Juan José Andújar-Ortiz, Inmaculada Sánchez-Patán, Fernando Moreno-Arribas, M. Victoria Pozo-Bayón, Mª Ángeles Ministerio de Economía y Competitividad (España) Consejo Superior de Investigaciones Científicas (España) Comunidad de Madrid Oxidation Wine Inactive dry yeast preparations Alcoholic fermentation Glutathione [Background and Aims]: Inactive dry yeast (IDY) preparations are widely used in the winemaking industry. Among them, glutathione (GSH)-enriched IDY (g-IDY) preparations are claimed to preserve the aroma and colour of white wines due to their antioxidant properties. It remains uncertain, however, if alcoholic fermentation (AF) influences the fate of the GSH released by IDYs and the impact of these preparations on the oxidation status of the wine, which constitutes the aim of this study. [Methods and Results]: The evolution of the GSH concentration of white musts treated with two types of IDYs (a glutathione-enriched IDY, g-IDY, and a fermentative nutrient n-IDY without GSH) and of a control must was determined during AF. In addition, the oxidation status of the musts and the formation of grape reaction product (GRP) derivatives were also monitored. The addition of g-IDYs had little effect on the concentration of reduced GSH in the wines at the end of fermentation. The treatment of musts with IDY preparations, however, reduced the formation of derivatives of GRP and produced more reductive conditions during AF compared with that of control samples. [Conclusions]: These results indicate that GSH released by IDYs is not available at the end of AF, but other yeast components from these preparations could be involved in the greater antioxidant status of musts treated with IDYs. [Significance of the Study]: This study helps to understand the impact of IDY preparations during winemaking, which will assist the optimisation of their formulation for specific wine applications. This work was funded by the MINECO (AGL2012-04172-C02-01) and CONSOLIDER INGENIO 2010 (FUN-C-FOOD, CSD2007-063) projects. Mr Juan José Rodríguez-Bencomo and Inmaculada Andújar-Ortiz thank the CSIC (Jae-doc) and Comunidad de Madrid for their respective research contracts Peer Reviewed 2017-05-17T11:02:19Z 2017-05-17T11:02:19Z 2016 2017-05-17T11:02:24Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1111/ajgw.12161 issn: 1322-7130 e-issn: 1755-0238 Australian Journal of Grape and Wine Research 22(1): 46-51 (2016) http://hdl.handle.net/10261/149865 10.1111/ajgw.12161 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/100012818 Sí none John Wiley & Sons |
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Oxidation Wine Inactive dry yeast preparations Alcoholic fermentation Glutathione Oxidation Wine Inactive dry yeast preparations Alcoholic fermentation Glutathione |
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Oxidation Wine Inactive dry yeast preparations Alcoholic fermentation Glutathione Oxidation Wine Inactive dry yeast preparations Alcoholic fermentation Glutathione Rodríguez-Bencomo, Juan José Andújar-Ortiz, Inmaculada Sánchez-Patán, Fernando Moreno-Arribas, M. Victoria Pozo-Bayón, Mª Ángeles Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts |
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[Background and Aims]: Inactive dry yeast (IDY) preparations are widely used in the winemaking industry. Among them, glutathione (GSH)-enriched IDY (g-IDY) preparations are claimed to preserve the aroma and colour of white wines due to their antioxidant properties. It remains uncertain, however, if alcoholic fermentation (AF) influences the fate of the GSH released by IDYs and the impact of these preparations on the oxidation status of the wine, which constitutes the aim of this study. [Methods and Results]: The evolution of the GSH concentration of white musts treated with two types of IDYs (a glutathione-enriched IDY, g-IDY, and a fermentative nutrient n-IDY without GSH) and of a control must was determined during AF. In addition, the oxidation status of the musts and the formation of grape reaction product (GRP) derivatives were also monitored. The addition of g-IDYs had little effect on the concentration of reduced GSH in the wines at the end of fermentation. The treatment of musts with IDY preparations, however, reduced the formation of derivatives of GRP and produced more reductive conditions during AF compared with that of control samples. [Conclusions]: These results indicate that GSH released by IDYs is not available at the end of AF, but other yeast components from these preparations could be involved in the greater antioxidant status of musts treated with IDYs. [Significance of the Study]: This study helps to understand the impact of IDY preparations during winemaking, which will assist the optimisation of their formulation for specific wine applications. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Rodríguez-Bencomo, Juan José Andújar-Ortiz, Inmaculada Sánchez-Patán, Fernando Moreno-Arribas, M. Victoria Pozo-Bayón, Mª Ángeles |
format |
artículo |
topic_facet |
Oxidation Wine Inactive dry yeast preparations Alcoholic fermentation Glutathione |
author |
Rodríguez-Bencomo, Juan José Andújar-Ortiz, Inmaculada Sánchez-Patán, Fernando Moreno-Arribas, M. Victoria Pozo-Bayón, Mª Ángeles |
author_sort |
Rodríguez-Bencomo, Juan José |
title |
Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts |
title_short |
Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts |
title_full |
Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts |
title_fullStr |
Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts |
title_full_unstemmed |
Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts |
title_sort |
fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts |
publisher |
John Wiley & Sons |
publishDate |
2016 |
url |
http://hdl.handle.net/10261/149865 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/100012818 |
work_keys_str_mv |
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