italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » New inactivated yeast preparation: an innovative way to protect wines against oxidation during storage

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)

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 11/25/2015
Pictures
Premium Contents Area
  • VIDEO SEMINARIO (Jean-Michel SALMON, streaming, 20 min)
Related sheets
    Climate change and red wine aromas: focus on cooked fruit notes
    Alexandre Pons, ISVV, Bordeaux
    The intrinsic quality of a wine is strongly linked with its volatile compound composition: it is a matter of balance (aroma, taste, interaction) linked with it's geographical origin. Nowadays, it i...
    Published on:11/16/2022
    Reducing oxidability and achieving olfactory cleanness in wines – synergy between specific inactivated yeast and physical processes
    Marco Li Calzi & Gianmaria Zanella | Enolfactive & Enologica Vason, Italy
    The wine market requires more lasting wines as well as net from the sensorial point of view. In order to meet the needs of the current market, the synergy among yeast derivatives and physical proce...
    Published on:11/09/2022
    Wine components and varietal aromatic typicity
    Philippe Darriet, ISVV, Bordeaux
    The level of knowledge we currently have on the interpretation of varietal typicity refers to a much more complex scheme than we had 20 years ago. The modulation of the varietal aromatic component ...
    Published on:11/01/2022
    Taste balance of dry wines: implications for the oenologist
    Axel MARCHAL & Marie Le SCANFF | ISVV, Bordeaux University, France
    Here are the recordings of the webinar organised by the Chair Denis Dubourdieu, Taste and Aroma Components of Wines. Researchers from the Enological Research Unit of the Institute of Vine and Wine ...
    Published on:10/19/2022
    Considerations for a successful malolactic fermentation
    Video Extract from "The Art of malolactic fermentation"
    Simultaneous inoculation or co-inoculation, what is the best time to inoculate the yeasts? In this video Maret du Toit, researcher at the Institute for Wine BioTechnology in Stellenbosch, South Afr...
    Published on:10/12/2022
    A proxy sensor to map row crops vegetative vigor
    Digital technology in grape production: Ready-to-Use Innovations - Digiwine Innovation Hub
    How can intra-field variability be managed with a simple, inexpensive and external service-free tool? In this short video, Paolo Dosso, PRECISION FARMING (Italy), presents Robo, a proxy sensor to m...
    Published on:09/26/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,795898