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Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration.

Journal of agricultural and food chemistry (2015-06-02)
Silvia Pérez-Magariño, Leticia Martínez-Lapuente, Marta Bueno-Herrera, Miriam Ortega-Heras, Zenaida Guadalupe, Belén Ayestarán
ABSTRACT

In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory properties of white and rosé sparkling wines aged on lees for 9 months during two consecutive vintages. The addition of these products in the tirage phase did not affect either the content of phenolic compounds, amino acids, and biogenic amines or the foam properties. The commercial product with the highest mannoprotein content and the highest purity caused significant changes in the volatile composition of the wines and enhanced the fruity aromas in both Verdejo and Godello sparkling wines.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Methanol, anhydrous, 99.8%
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D-(+)-Glucose, ≥99.5% (GC)
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Glycine, suitable for electrophoresis, ≥99%
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Glycine, ReagentPlus®, ≥99% (HPLC)
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Dextrose, meets EP, BP, JP, USP testing specifications, anhydrous
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D-(+)-Glucose, ACS reagent
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L-Glutamic acid, ReagentPlus®, ≥99% (HPLC)
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Spermidine, ≥99% (GC)
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L-Proline, ReagentPlus®, ≥99% (HPLC)
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myo-Inositol, ≥99%
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