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Improvement of wine yeasts fermentative efficiency by food-grade antioxidant treatment during active dry yeast (ADY) production

Emilia Matallana Redondo, Universitat de València, Spain

Improvement of wine yeasts fermentative efficiency by food-grade antioxidant treatment during active dry yeast (ADY) production

The use of ADY in modern oenology imposes a major challenge to the starter’s ability to ferment grape must sugars quickly and efficiently.

Among the adverse factors during ADY production, oxidative stress can be remarked as it appears throughout the whole industrial process, both during the biomass propagation in molasses and in subsequent biomass dehydration, severely diminishing fermentative capacity.

Biomass propagation in molasses supplemented with argan oil, rich in antioxidants, improves the yield and fermentative capacity of produced ADY for different wine yeast species, both from the genus Saccharomyces and non-Saccharomyces.

Biochemical and physiological characterization correlates this improvement to protective effects against cellular oxidative damage, and to the stimulation of antioxidant defense mechanisms and accumulation of protective metabolites.

The beneficial effects of argan oil have been tested in simulations of the industrial processes for ADY production at laboratory scale, i.e. the propagation of biomass and its subsequent use in winemaking on natural grape juice.

The effects on winemaking have been analyzed using pure cultures of S. cerevisiae strains with different level of resistance during ADY production, and also in mixed co-inoculum of one S. cerevisiae strain with a non-Saccharomyces species.

The effect of argan oil supplementation during biomass propagation on the oenological parameters of the produced wine has been also analyzed.

Report presented at the Enoforum awards 2018. The paper reproduced in this video-seminar  was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018)

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Published on 06/13/2019
Item available in spagnolo
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