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Effect of different yeast strains and their culture conditions on the prevention of wine model solution browning by yeast lees.

Research paper by Trinidad T Márquez, Carmen C Millán, Jean-Marc JM Souquet, Jean-Michel JM Salmon

Indexed on: 31 Mar '09Published on: 31 Mar '09Published in: Journal of Agricultural and Food Chemistry



Abstract

The purpose of this work was to examine the possible involvement of yeast membrane components in the adsorption of browning compounds from oxidized white wine. For this purpose, different yeast strains and growth conditions (aerobiosis and anaerobiosis) were tested for their ability to prevent browning of two model solutions consisting of (+)-catechin/acetaldehyde and (+)-catechin/glyoxylic acid. The obtained results showed that the effects of yeast lees are different according to the type of the studied model solution and the growth conditions that affect both the quantity and the quality of membrane sterols of the yeasts. Moreover, in vitro experiments proved that yeast membrane sterols could be likely involved in the yeast's ability to adsorb polyphenolic compounds and mainly the colorless intermediate compounds of the browning reactions.