Inactive yeast to preserve the aroma of young wines

May 12, 2014
Inactive yeast to preserve the aroma of young wines

Researchers at UPM in collaboration with CSIC have proved that the usage of inactive yeast preparations rich in glutathione can preserve the aroma of young wines during their storage.

This new technique could be a more sustainable alternative than the traditional usage of sulfites to preserve the aroma of young wines during their storage. This statement is the result of a researcher group, from the School of Agricultural Engineers of Universidad Politécnica de Madrid, in collaboration with the Institute of Food Science Research (CIAL- CSIC), who found that the usage of natural additives based on inactive yeasts and rich in glutathione can reduce the oxidation process that is produced by the aroma loss of young wines.

The fresh, fruity and floral aroma of young wines (white and rosé) can quickly disappear during their storage because of the oxidation process. Additionally, young wines can change their color due to the formation of polymers producing orange and brown color tones. Apart from the loss of pleasant aromas, this process can produce unpleasant aromas similar to some aged wines.

From a technological point of view, an interesting solution to minimize this problem could be the usage of antioxidant compounds that delay the appearance of these types of reaction from deterioration. However, the most widespread oenological practice, the usage of chemical antioxidants (sulfites), can provoke adverse effects in some consumers sensitive to this compound. This is the reason why there is a tendency to reduce its usage in winemaking.

The usage of oenological additives is based on inactive yeast, which means non-viable yeasts and without fermentative capacity. This represents an interesting natural alternative that is currently having a great reception from all winemakers. However, the technological aptitude to preserve the aroma of young wines with this technique has not been proved so far.

Researchers from CIAL and UPM have conducted a research in collaboration with a winery of Navarra (Spain). There, researchers studied the effect of inactive yeast preparations rich in glutathione in the aroma of rosé wine of the Garnacha variety. Also, they studied the same wine elaborated with the traditional process.

This research had a UPM panel of twelve judges. They all were trained by the researchers of this study who conducted such study on the recognition of odors and flavors and the usage of intensity scales. These judges underwent a training evaluation. During the period of this research, the judges conducted sensorial tests. This consisted of triangular tests that determine sensorial differences between the treated and the controlled wine during the lifetime of the wine (1, 2, 3 and 9 months). The wines were sensorially similar until the ninth month of storage.

In order to evaluate qualitative and quantitative differences, the specialized judges conducted a descriptive sensorial analysis where they assessed and scored the intensity of some of the most characteristic flavors of these wines (strawberry, peach, banana, floral, yeast) and flavor (acidity). As a result, they statistically proved that the wines with additives based on antioxidant inactive yeasts were more intense in fruit aromas (strawberry and banana) and less intense in aromatic notes more specific for oxidation (yeast).

These results indicate that the derivates based on inactive wine yeasts and rich in could be interesting additives to preserve the of young wines during their storage. This finding is a sustainable alternative to reduce the content of sulfites in wines.

Explore further: Method keeps salmon fresh for a month without the use of chemicals

More information: ANDÚJAR-ORTIZ, I; CHAYA, C; MARTÍN-ÁLVAREZ, PJ; MORENO-ARRIBAS, MV; POZO-BAYÓN, MA. "Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines". International Journal of Food Properties, 17 (5):987-1001; 10.1080/10942912.2012.685682, May 28 2014

Related Stories

Science finds wines' fruity flavors fade first

May 05, 2014

Testing conventional wisdom with science, recently published research from Washington State University reveals how different flavors "finish," or linger, on the palate following a sip of wine.

Advice for bag-in-box wine drinkers: Keep it cool

Dec 05, 2012

Bag-in-box wines are more likely than their bottled counterparts to develop unpleasant flavors, aromas and colors when stored at warm temperatures, a new study has found. Published in ACS' Journal of Agricultural an ...

Knowing yeast genome produces better wine

Jun 04, 2012

The yeast Dekkera bruxellensis plays an important role in the production of wine, as it can have either a positive or a negative impact on the taste. Researchers at Lund University in Sweden, among others, have analyzed the ye ...

Recommended for you

Metal encapsulation optimizes chemical reactions

27 minutes ago

The chemical industry consumes millions of tons of packing materials as catalytic sup- port media or adsorbents in fixed-bed reactors and heat storage systems. Fraunhofer researchers have developed a means of encapsulating ...

Fuel and chemicals from steel plant exhaust gases

1 hour ago

Carbon monoxide-rich exhaust gases from steel plants are only being reclaimed to a minor extent as power or heat. Fraunhofer researchers have developed a new recycling process for this materially unused carbon resource: They ...

Self-assembly of molecular Archimedean polyhedra

1 hour ago

Chemists truly went back to the drawing board to develop new X-shaped organic building blocks that can be linked together by metal ions to form an Archimedean cuboctahedron. In the journal Angewandte Chemie, the sc ...

Scientists unravel elusive structure of HIV protein

2 hours ago

HIV, or human immunodeficiency virus, is the retrovirus that leads to acquired immunodeficiency syndrome or AIDS. Globally, about 35 million people are living with HIV, which constantly adapts and mutates ...

New method can make cheaper solar energy storage

4 hours ago

Storing solar energy as hydrogen is a promising way for developing comprehensive renewable energy systems. To accomplish this, traditional solar panels can be used to generate an electrical current that splits ...

User comments : 0

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.