The effect of yeast autolysis on the composition of wine

Jan Mikuš; Jiří Sochor; Štefan Ailer; Mojmír Baroň

doi:10.5219/1945

Authors

Jan Mikuš Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická, 531, 691 44, Lednice, Czech Republic, Tel.: +420 724327902 https://orcid.org/0000-0001-6526-6801
Jiří Sochor Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická, 531, 691 44, Lednice, Czech Republic, Tel.: +420 777 648 937
Štefan Ailer Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 5804 https://orcid.org/0000-0001-8447-5377
Mojmír Baroň Mendel University in Brno,Faculty of Horticulture, Department of Viticulture and Enology, Valtická, 531, 691 44, Lednice, Czech Republic, Tel.: +420 519 367 252 https://orcid.org/0000-0003-1649-0537

DOI:

https://doi.org/10.5219/1945

Keywords:

autolysis, sludge, wine, amino acid, polyphenol

Abstract

The experiment aims to monitor the amino acid content, total polyphenolic components, and antioxidant activity values of wines that have matured on yeast and non-yeast sludge. The grape varieties used in the experiment, which lasted 300 days, were (Vitis vinifera L.) Chardonnay, Riesling rhinestone, and Veltliner green. During this time, both the measured parameters and the characteristics of the wine gradually changed. The total amount of amino acids in the wines aged on yeast sludge was more than 200% greater than that found in wines aged without yeast sludge. A 30% decrease in the total polyphenolic component content was noted for wines produced with yeast lees. The antioxidant activity levels correlated with the total polyphenol content, with the levels in wines made with yeast lees on average 13% lower. The experiment showed that wines produced by these different methods have different mutagenic characteristics. Sensory analysis of the wines demonstrated that wines matured on yeast sludge have better organoleptic properties. These wines were sturdier, fuller, and more harmonious than wines aged without a yeast sludge.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Balík, J., & Stávek, J. (2017). Vinařská technologie. Národní vinařské centrum, ops.

Cebollero, E., & Gonzalez, R. (2006). Induction of Autophagy by Second-Fermentation Yeasts during Elaboration of Sparkling Wines. In Applied and Environmental Microbiology (Vol. 72, Issue 6, pp. 4121–4127). American Society for Microbiology. https://doi.org/10.1128/aem.02920-05 DOI: https://doi.org/10.1128/AEM.02920-05

Kemp, B., Condé, B., Jégou, S., Howell, K., Vasserot, Y., & Marchal, R. (2018). Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines. In Critical Reviews in Food Science and Nutrition (Vol. 59, Issue 13, pp. 2072–2094). Informa UK Limited. https://doi.org/10.1080/10408398.2018.1437535 DOI: https://doi.org/10.1080/10408398.2018.1437535

Ma, T., Wang, J., Wang, H., Zhao, Q., Zhang, F., Ge, Q., Li, C., Gamboa, G. G., Fang, Y., & Sun, X. (2022). Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives. In Food Research International (Vol. 153, p. 110953). Elsevier BV. https://doi.org/10.1016/j.foodres.2022.110953 DOI: https://doi.org/10.1016/j.foodres.2022.110953

Nunez, Y. P., Carrascosa, A. V., González, R., Polo, M. C., & Martínez-Rodríguez, A. J. (2005). Effect of Accelerated Autolysis of Yeast on the Composition and Foaming Properties of Sparkling Wines Elaborated by a Champenoise Method. In Journal of Agricultural and Food Chemistry (Vol. 53, Issue 18, pp. 7232–7237). American Chemical Society (ACS). https://doi.org/10.1021/jf050191v DOI: https://doi.org/10.1021/jf050191v

Mina, M., & Tsaltas, D. (2017). Contribution of Yeast in Wine Aroma and Flavour. In Yeast - Industrial Applications. InTech. https://doi.org/10.5772/intechopen.70656 DOI: https://doi.org/10.5772/intechopen.70656

Pons-Mercadé, P., Giménez, P., Gombau, J., Vilomara, G., Conde, M., Cantos, A., Rozès, N., Canals, J.-M., & Zamora, F. (2021). Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time. In Food Chemistry (Vol. 342, p. 128238). Elsevier BV. https://doi.org/10.1016/j.foodchem.2020.128238 DOI: https://doi.org/10.1016/j.foodchem.2020.128238

Gawel, R., Smith, P. A., Cicerale, S., & Keast, R. (2017). The mouthfeel of white wine. In Critical Reviews in Food Science and Nutrition (Vol. 58, Issue 17, pp. 2939–2956). Informa UK Limited. https://doi.org/10.1080/10408398.2017.1346584 DOI: https://doi.org/10.1080/10408398.2017.1346584

Marchal, A., Marullo, P., Moine, V., & Dubourdieu, D. (2011). Influence of Yeast Macromolecules on Sweetness in Dry Wines: Role of the Saccharomyces cerevisiae Protein Hsp12. In Journal of Agricultural and Food Chemistry (Vol. 59, Issue 5, pp. 2004–2010). American Chemical Society (ACS). https://doi.org/10.1021/jf103710x DOI: https://doi.org/10.1021/jf103710x

Pereira, C., Mendes, D., Dias, T., Garcia, R., da Silva, M. G., & Cabrita, M. J. (2021). Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach. In Journal of Chromatography A (Vol. 1641, p. 461991). Elsevier BV. https://doi.org/10.1016/j.chroma.2021.461991 DOI: https://doi.org/10.1016/j.chroma.2021.461991

Yılmaz, C., & Gökmen, V. (2021). Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni. In Food Chemistry (Vol. 343, p. 128415). Elsevier BV. https://doi.org/10.1016/j.foodchem.2020.128415 DOI: https://doi.org/10.1016/j.foodchem.2020.128415

Mirás-Avalos, J. M., Bouzas-Cid, Y., Trigo-Córdoba, E., Orriols, I., & Falqué, E. (2019). Effects of Two Different Irrigation Systems on the Amino Acid Concentrations, Volatile Composition and Sensory Profiles of Godello Musts and Wines. In Foods (Vol. 8, Issue 4, p. 135). MDPI AG. https://doi.org/10.3390/foods8040135 DOI: https://doi.org/10.3390/foods8040135

Legras, J.-L., Moreno-Garcia, J., Zara, S., Zara, G., Garcia-Martinez, T., Mauricio, J. C., Mannazzu, I., Coi, A. L., Bou Zeidan, M., Dequin, S., Moreno, J., & Budroni, M. (2016). Flor Yeast: New Perspectives Beyond Wine Aging. In Frontiers in Microbiology (Vol. 7). Frontiers Media SA. https://doi.org/10.3389/fmicb.2016.00503 DOI: https://doi.org/10.3389/fmicb.2016.00503

Ibern-Gómez, M., Andrés-Lacueva, C., Lamuela-Raventós, R. M., Buxaderas, S., Singleton, V. L., & de la Torre-Boronat, M. C. (2000). Browning of Cava (Sparkling Wine) During Aging in Contact with Lees Due to the Phenolic Composition. In American Journal of Enology and Viticulture (Vol. 51, Issue 1, pp. 29–36). American Society for Enology and Viticulture. https://doi.org/10.5344/ajev.2000.51.1.29 DOI: https://doi.org/10.5344/ajev.2000.51.1.29

Kulkarni, P., Loira, I., Morata, A., Tesfaye, W., González, M. C., & Suárez-Lepe, J. A. (2015). Use of non-Saccharomyces yeast strains coupled with ultrasound treatment as a novel technique to accelerate ageing on lees of red wines and its repercussion in sensorial parameters. In LWT - Food Science and Technology (Vol. 64, Issue 2, pp. 1255–1262). Elsevier BV. https://doi.org/10.1016/j.lwt.2015.07.046 DOI: https://doi.org/10.1016/j.lwt.2015.07.046

Thoma, V., Tampouris, K., & Petrou, A. L. (2008). Kinetics and Mechanism of the Reaction between Chromium(III) and 3,4-Dihydroxy-Phenyl-Propenoic Acid (Caffeic Acid) in Weak Acidic Aqueous Solutions. In Bioinorganic Chemistry and Applications (Vol. 2008, pp. 1–7). Hindawi Limited. https://doi.org/10.1155/2008/624583 DOI: https://doi.org/10.1155/2008/624583

Gutiérrez-Escobar, R., Aliaño-González, M. J., & Cantos-Villar, E. (2021). Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review. In Molecules (Vol. 26, Issue 3, p. 718). MDPI AG. https://doi.org/10.3390/molecules26030718 DOI: https://doi.org/10.3390/molecules26030718

Cerbu, M. I., Colibaba, C. L., Luchian, C., Zamfir, C.-I., Nechita, B. C., Cioroiu, I.-B., Niculaua, M., & Cotea, V. V. (2023). Effect of ageing on lees on the quality of white and rosé wines from Iași vineyard. In P. Roca (Ed.), BIO Web of Conferences (Vol. 56, p. 02022). EDP Sciences. https://doi.org/10.1051/bioconf/20235602022

Mazauric, J.-P., & Salmon, J.-M. (2005). Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging: I. Analysis of Remnant Polyphenolic Compounds in the Resulting Wines. In Journal of Agricultural and Food Chemistry (Vol. 53, Issue 14, pp. 5647–5653). American Chemical Society (ACS). https://doi.org/10.1021/jf050308f DOI: https://doi.org/10.1021/jf050308f

Tzachristas, A., Pasvanka, K., Calokerinos, A., & Proestos, C. (2020). Polyphenols: Natural Antioxidants to Be Used as a Quality Tool in Wine Authenticity. In Applied Sciences (Vol. 10, Issue 17, p. 5908). MDPI AG. https://doi.org/10.3390/app10175908 DOI: https://doi.org/10.3390/app10175908

Zhu, F., Du, B., & Li, J. (2016). Aroma Compounds in Wine. In Grape and Wine Biotechnology. InTech. https://doi.org/10.5772/65102 DOI: https://doi.org/10.5772/65102

Ortiz, J., Marín‐Arroyo, M., Noriega‐Domínguez, M., Navarro, M., & Arozarena, I. (2013). Color, Phenolics, and Antioxidant Activity of Blackberry (Rubus glaucus Benth.), Blueberry (Vaccinium floribundum Kunth.), and Apple Wines from Ecuador. In Journal of Food Science (Vol. 78, Issue 7). Wiley. https://doi.org/10.1111/1750-3841.12148 DOI: https://doi.org/10.1111/1750-3841.12148

De Iseppi, A., Curioni, A., Marangon, M., Invincibile, D., Slaghenaufi, D., & Ugliano, M. (2023). Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine. In Journal of Agricultural and Food Chemistry (Vol. 72, Issue 4, pp. 1969–1977). American Chemical Society (ACS). https://doi.org/10.1021/acs.jafc.3c00567 DOI: https://doi.org/10.1021/acs.jafc.3c00567

Buljeta, I., Pichler, A., Šimunović, J., & Kopjar, M. (2023). Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review. In Current Issues in Molecular Biology (Vol. 45, Issue 2, pp. 782–798). MDPI AG. https://doi.org/10.3390/cimb45020052 DOI: https://doi.org/10.3390/cimb45020052

Chassagne, D., Guilloux-Benatier, M., Alexandre, H., & Voilley, A. (2005). Sorption of wine volatile phenols by yeast lees. In Food Chemistry (Vol. 91, Issue 1, pp. 39–44). Elsevier BV. https://doi.org/10.1016/j.foodchem.2004.05.044 DOI: https://doi.org/10.1016/j.foodchem.2004.05.044

Cerbu, M. I., Colibaba, C. L., Luchian, C., Zamfir, C.-I., Nechita, B. C., Cioroiu, I.-B., Niculaua, M., & Cotea, V. V. (2023). Effect of ageing on lees on the quality of white and rosé wines from Iași vineyard. In P. Roca (Ed.), BIO Web of Conferences (Vol. 56, p. 02022). EDP Sciences. https://doi.org/10.1051/bioconf/20235602022 DOI: https://doi.org/10.1051/bioconf/20235602022

Rodriguez-Nogales, J. M., Fernández-Fernández, E., & Vila-Crespo, J. (2012). Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine. In European Food Research and Technology (Vol. 235, Issue 4, pp. 729–744). Springer Science and Business Media LLC. https://doi.org/10.1007/s00217-012-1801-0 DOI: https://doi.org/10.1007/s00217-012-1801-0

Tufariello, M., Fragasso, M., Pico, J., Panighel, A., Castellarin, S. D., Flamini, R., & Grieco, F. (2021). Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds. In Molecules (Vol. 26, Issue 3, p. 644). MDPI AG. https://doi.org/10.3390/molecules26030644 DOI: https://doi.org/10.3390/molecules26030644

Escot, S., Feuillat, M., Dulau, L., & Charpentier, C. (2001). Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency. In Australian Journal of Grape and Wine Research (Vol. 7, Issue 3, pp. 153–159). Hindawi Limited. https://doi.org/10.1111/j.1755-0238.2001.tb00204.x DOI: https://doi.org/10.1111/j.1755-0238.2001.tb00204.x

Wang, C., Wang, C., Tang, K., Rao, Z., & Chen, J. (2022). Effects of Different Aging Methods on the Phenolic Compounds and Antioxidant Activity of Red Wine. In Fermentation (Vol. 8, Issue 11, p. 592). MDPI AG. https://doi.org/10.3390/fermentation8110592 DOI: https://doi.org/10.3390/fermentation8110592

Sawyer, S., Longo, R., Solomon, M., Nicolotti, L., Westmore, H., Merry, A., Gnoinski, G., Ylia, A., Dambergs, R., & Kerslake, F. (2021). Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine. In Australian Journal of Grape and Wine Research (Vol. 28, Issue 1, pp. 146–159). Hindawi Limited. https://doi.org/10.1111/ajgw.12527 DOI: https://doi.org/10.1111/ajgw.12527

Pollon, M., Bambina, P., Vitaggio, C., Cinquanta, L., & Corona, O. (2023). Sur lies élevage practice to modulate the features of red wines from calcareous soils with different textures. In Journal of the Science of Food and Agriculture. Wiley. https://doi.org/10.1002/jsfa.13104

Romero-Díez, R., Rodríguez-Rojo, S., Cocero, M. J., Duarte, C. M. M., Matias, A. A., & Bronze, M. R. (2018). Phenolic characterization of aging wine lees: Correlation with antioxidant activities. In Food Chemistry (Vol. 259, pp. 188–195). Elsevier BV. https://doi.org/10.1016/j.foodchem.2018.03.119 DOI: https://doi.org/10.1016/j.foodchem.2018.03.119

Wang, X., Fan, G., Peng, Y., Xu, N., Xie, Y., Zhou, H., Liang, H., Zhan, J., Huang, W., & You, Y. (2023). Mechanisms and effects of non-Saccharomyces yeast fermentation on the aromatic profile of wine. In Journal of Food Composition and Analysis (Vol. 124, p. 105660). Elsevier BV. https://doi.org/10.1016/j.jfca.2023.105660 DOI: https://doi.org/10.1016/j.jfca.2023.105660

Vázquez, J., Mislata, A. M., Vendrell, V., Moro, C., de Lamo, S., Ferrer-Gallego, R., & Andorrà, I. (2023). Enological Suitability of Indigenous Yeast Strains for ‘Verdejo’ Wine Production. In Foods (Vol. 12, Issue 9, p. 1888). MDPI AG. https://doi.org/10.3390/foods12091888 DOI: https://doi.org/10.3390/foods12091888

Crespo, J., García, M., Arroyo, T., Romero, V., & M. Cabellos, J. (2023). Effect of aging on lees on the volatile profile of Malvasia aromatica wines fermented with Saccharomyces native yeasts in PDO “Vinos de Madrid.” In New Advances in Saccharomyces [Working Title]. IntechOpen. https://doi.org/10.5772/intechopen.1003667 DOI: https://doi.org/10.5772/intechopen.1003667

Romano, P., Braschi, G., Siesto, G., Patrignani, F., & Lanciotti, R. (2022). Role of Yeasts on the Sensory Component of Wines. In Foods (Vol. 11, Issue 13, p. 1921). MDPI AG. https://doi.org/10.3390/foods11131921 DOI: https://doi.org/10.3390/foods11131921

Gonzalez, R., & Morales, P. (2021). Truth in wine yeast. In Microbial Biotechnology (Vol. 15, Issue 5, pp. 1339–1356). Wiley. https://doi.org/10.1111/1751-7915.13848 DOI: https://doi.org/10.1111/1751-7915.13848

Palomero, F., Morata, A., Benito, S., Gonzalez, M., & Suarezlepe, J. (2007). Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content. In Food Chemistry (Vol. 105, Issue 2, pp. 838–846). Elsevier BV. https://doi.org/10.1016/j.foodchem.2007.01.062 DOI: https://doi.org/10.1016/j.foodchem.2007.01.062

Pollon, M., Bambina, P., Vitaggio, C., Cinquanta, L., & Corona, O. (2023). Sur lies élevage practice to modulate the features of red wines from calcareous soils with different textures. In Journal of the Science of Food and Agriculture. Wiley. https://doi.org/10.1002/jsfa.13104 DOI: https://doi.org/10.1002/jsfa.13104

Raveendran, S., Parameswaran, B., Ummalyma, S. B., Abraham, A., Mathew, A. K., Madhavan, A., Rebello, S., & Pandey, A. (2018). Applications of Microbial Enzymes in Food Industry. In Food Technology and Biotechnology (Vol. 56, Issue 1). Faculty of Food Technology and Biotechnology - University of Zagreb. https://doi.org/10.17113/ftb.56.01.18.5491 DOI: https://doi.org/10.17113/ftb.56.01.18.5491

Pinu, F. R., Stuart, L., Topal, T., Albright, A., Martin, D., & Grose, C. (2023). The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines. In Fermentation (Vol. 9, Issue 8, p. 759). MDPI AG. https://doi.org/10.3390/fermentation9080759 DOI: https://doi.org/10.3390/fermentation9080759