Effect of different lysis treatments on the characteristics of yeast derivatives for winemaking.


The effects of three preparation techniques on the oenological properties of a yeast autolysate were investigated: enzymatic autolysis, thermolysis, and the combination of a slow freezing-defrosting and mechanical disruption were carried out on a commercial formulation of active dry yeasts (Saccharomyces cerevisiae). The powders obtained by freeze drying, were characterized: volatile compounds were analyzed by SPME-GC with mass spectrometric (MS) and olfactometric detection (O); the release of colloids in winelike solution was studied by SDS-PAGE and size exclusion chromatography (SEC). Finally, the effects of the powders addition on the aroma composition of a white wine were investigated by SPME-GC-MS, SPME-GC-O, and sensory evaluation. The products obtained were quite different from each other. In particular, enzymatic autolysis led to higher contents of nonglycosilated soluble proteins in the powders and determined a higher retention of wine aroma compounds. On the contrary, thermal autolysate was richer in glycoproteins, and it was able to increase the wine aroma intensity; nevertheless, in the wines treated with such preparation, a slight yeastlike olfactory note was perceived.

DOI: 10.1021/jf204669f

Cite this paper

@article{Comuzzo2012EffectOD, title={Effect of different lysis treatments on the characteristics of yeast derivatives for winemaking.}, author={Piergiorgio Comuzzo and Lara Tat and Anna Liessi and Laura Brotto and Franco Battistutta and Roberto Zironi}, journal={Journal of agricultural and food chemistry}, year={2012}, volume={60 12}, pages={3211-22} }