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
Author
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Barrio-Galán, Rubén Del
Author
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Úbeda, Cristina
Author
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Gil, Mariona
Author
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Medel-Marabolí, Marcela
Author
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Sieczkowski, Nathalie
Author
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Peña-Neira, Álvaro
Admission date
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2019-10-30T15:18:53Z
Available date
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2019-10-30T15:18:53Z
Publication date
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2019
Cita de ítem
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Molecules, Volumen 24, Issue 8, 2019,
Identifier
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14203049
Identifier
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10.3390/molecules24081478
Identifier
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https://repositorio.uchile.cl/handle/2250/172135
Abstract
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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.
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