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New inactivated yeast preparation: an innovative way to protect wines against oxidation during storage

Jean-Michel SALMON ; INRA Pech-Rouge, France

Since now several years, it was demonstrated that during oenological fermentations, superfluous oxygen consumption by viable yeast cells during alcoholic fermentation is observed and related to the operation of non-respiratory oxygen consumption pathways, metabolic pathways which appear to be also conserved in yeast lees

Wine ageing on lees is a traditional wine-making technique used in many countries. Potential oxygen consumption by lees and more precisely by non-viable yeasts during wine ageing was already shown. Such an oxygen consumption by Saccharomyces cerevisiae lees was recently proved to be related to a mild oxidation of membrane lipids, and more particularly of yeast sterols by the action of free radicals. 

Such a potential of oxygen consumption by non-viable yeast cells could be therefore applied for the protection of wines against oxidation during storage and/or ageing. This work search amongst inactivated yeasts those that maintain an efficient ability to consume oxygen, in order to be able to apply these non-viable yeasts on wines susceptible to oxidation along storage and ageing.

The paper reproduced in this video-seminar was presented at the International OENOPPIA AWARD 2015 ( 9th edition of Enoforum; May 5th-7th, 2015, Vicenza, Italy)

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Published on 11/25/2015
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