USE OF A YEAST PROTEIN EXTRACT IN A CLARIFICATION TESTS FOR WHITE MUSTS AND FOR A BOURGOGNE RED WINE
Claudine Charpentier & Michel Feuillat
Under a regulation more and more limited for the enological adjuvant the wine enrichment with compound already naturally present is a more and more prospected path. One example is the use of yeast derivate products as flavor and stabilization agent.
It is possible to obtain yeast extract by autolysis more or less rich in protein by changing the medium parameters and by using yeast strains with high proteolytic characteristic.
The extracts obtained are concentrated and dried. They contained between 60 to 65% of protein.
The effect on three white grape musts and a red wine from Pinot noir has been evaluated in this study.
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