Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines

Barrio-Galán R.D.; Úbeda C.; Gil M.; Medel-Marabolí M.; Sieczkowski N.; Peña-Neira Á.

dc.contributor.author	Barrio-Galán R.D.
dc.contributor.author	Úbeda C.
dc.contributor.author	Gil M.
dc.contributor.author	Medel-Marabolí M.
dc.contributor.author	Sieczkowski N.
dc.contributor.author	Peña-Neira Á.
dc.date.accessioned	2020-09-02T22:13:01Z
dc.date.available	2020-09-02T22:13:01Z
dc.date.issued	2019
dc.identifier	10.3390/molecules24081478
dc.identifier.citation	24, 8, -
dc.identifier.issn	14203049
dc.identifier.uri	https://hdl.handle.net/20.500.12728/3701
dc.description	Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the physical and chemical properties and astringency of red wines during two consecutive harvests. A commercial and two experimental new yeast derivatives were applied at a medium-high dosage (30 g/hL). The addition of different yeast derivatives in red wine increased the concentration of different polysaccharide fractions and, therefore, the total polysaccharide content, producing a decrease in the duration of the wine astringency perception over time. The use of yeast derivatives could produce an adsorption/clarification and/or protective effect on the phenolic compounds. However, it did not produce an important modification of the colour parameters. An intensification or a lower decrease of the most volatile compound groups was produced, but it depended on the YDs and yeast strain used in fermentation and post-fermentation processes. © 2019 by the authors.
dc.language.iso	en
dc.publisher	MDPI AG
dc.subject	Astringency
dc.subject	Phenolic compounds
dc.subject	Polysaccharides
dc.subject	Red wine colour
dc.subject	Volatile compounds
dc.subject	Yeast derivatives
dc.subject	phenol derivative
dc.subject	polysaccharide
dc.subject	volatile organic compound
dc.subject	analysis
dc.subject	growth, development and aging
dc.subject	Saccharomyces cerevisiae
dc.subject	wine
dc.subject	Phenols
dc.subject	Polysaccharides
dc.subject	Saccharomyces cerevisiae
dc.subject	Volatile Organic Compounds
dc.subject	Wine
dc.title	Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines
dc.type	Article

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Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines

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Correction: Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines (Molecules (2019) 24 (1478) DOI: 10.3390/molecules24081478) (2020) ﻿

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method (2020)

Correction: Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines (Molecules (2019) 24 (1478) DOI: 10.3390/molecules24081478) (2020)