Yeast derivatives are used in winemaking for several applications, such as the release of polysaccharides and mannoproteins; they are obtained by inducing yeast autolysis by thermal or enzymatic treatments.
Despite their ability to improve wine colloidal composition, the main limitation connected to their use during wine ageing is due to the release of off-flavors, i.e. volatile molecules produced as a consequence of proteolytic phenomena and the thermal treatments that occur during their manufacturing (induction of Maillard reaction).
High pressure homogenization (HPH) is a non-thermal system, used to promote the disruption of microbial cells and the recovery of intracellular components. In the present study, HPH was used for inducing autolysis in a commercial strain of S. bayanus.
The release of soluble compounds in model solution (proteins, glucidic colloids, amino acids), the effects on cell viability, and the volatile composition of the autolysates were investigated, in comparison with a common thermolysis protocol.
Finalist of the International OENOPPIA AWARD 2015. The paper reproduced in this video-seminar was presented at the 9th edition of Enoforum (May 5th-7th, 2015, Vicenza, Italy)
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