Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration.

Abstract

In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory properties of white and rosé sparkling wines aged on lees for 9 months during two consecutive vintages. The addition of these products in the tirage phase did not affect either the content of phenolic compounds, amino acids, and biogenic amines or the foam properties. The commercial product with the highest mannoprotein content and the highest purity caused significant changes in the volatile composition of the wines and enhanced the fruity aromas in both Verdejo and Godello sparkling wines.

• Authors: Silvia Pérez-Magariño, Leticia Martínez-Lapuente, Marta Bueno-Herrera, Miriam Ortega-Heras, Zenaida Guadalupe, Belén Ayestarán
• Journal: Journal of agricultural and food chemistry (J Agric Food Chem) Vol. 63 Issue 23 Pg. 5670-81 (Jun 17 2015) ISSN: 1520-5118 [Electronic] United States
• PMID: 26027899 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't)

Chemical References

• Amino Acids
• Biogenic Amines
• Membrane Glycoproteins
• Phenols
• Saccharomyces cerevisiae Proteins
• mannoproteins

Topics

• Amino Acids (analysis)
• Biogenic Amines (analysis)
• Fermentation
• Humans
• Membrane Glycoproteins (analysis, metabolism)
• Phenols (analysis)
• Saccharomyces cerevisiae (chemistry, metabolism)
• Saccharomyces cerevisiae Proteins (analysis, metabolism)
• Taste
• Vitis (chemistry, microbiology)
• Wine (analysis, microbiology)