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. © 2012 American Chemical Society.
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking
COMUZZO, Piergiorgio;BATTISTUTTA, Franco;ZIRONI, Roberto
2012-01-01
Abstract
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. © 2012 American Chemical Society.File | Dimensione | Formato | |
---|---|---|---|
Lisati J. Agric. Food Chem.pdf
non disponibili
Tipologia:
Versione Editoriale (PDF)
Licenza:
Non pubblico
Dimensione
1.22 MB
Formato
Adobe PDF
|
1.22 MB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.