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.
Main Authors: | Rodríguez-Bencomo, Juan José, Andújar-Ortiz, Inmaculada, Sánchez-Patán, Fernando, Moreno-Arribas, M. Victoria, Pozo-Bayón, Mª Ángeles |
---|---|
Other Authors: | Ministerio de Economía y Competitividad (España) |
Format: | artículo biblioteca |
Published: |
John Wiley & Sons
2016
|
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 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging
by: Rodríguez-Bencomo, Juan José, et al.
Published: (2014) -
Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines
by: Andújar-Ortiz, Inmaculada, et al.
Published: (2014) -
Use of glutathione in the winemaking of white grape varieties
by: Martínez García, Juana, et al.
Published: (2021) -
Application of Supercritical CO2 Extraction for the Elimination of Odorant Volatile Compounds from Winemaking Inactive Dry Yeast Preparation
by: Pozo-Bayón, Mª Ángeles, et al.
Published: (2010) -
Global phenotypic and genomic comparison of two Saccharomyces cerevisiae wine strains reveals a novel role of the sulfur assimilation pathway in adaptation at low temperature fermentations
by: García Ríos, Estéfani, et al.
Published: (2014-12-03)