The effect of yeast autolysis on the composition of wine

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.

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Published

2024-02-12

How to Cite

Mikuš, J., Sochor, J., Ailer, Štefan, & Baroň, M. (2024). The effect of yeast autolysis on the composition of wine. Potravinarstvo Slovak Journal of Food Sciences, 18, 97–108. https://doi.org/10.5219/1945