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Molecules 2019, 24(8), 1478; https://doi.org/10.3390/molecules24081478

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines

1
Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile
2
Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago, Chile
3
Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, Santiago 7500912, Chile
4
Instituto de Ciencias Químicas Aplicadas, Inorganic Chemistry and Molecular Materials Center, Universidad Autónoma de Chile, el Llano Subercaseaux 2801, San Miguel, Santiago, Chile
5
Lallemand SAS, 19 rue des Briquetiers, BP 59, 31 702 Blagnac, France
*
Author to whom correspondence should be addressed.
Academic Editors: David Jeffery and Paul Smith
Received: 11 February 2019 / Revised: 21 March 2019 / Accepted: 5 April 2019 / Published: 15 April 2019
(This article belongs to the Collection Wine Chemistry)
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Abstract

Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the physical and chemical properties and astringency of red wines during two consecutive harvests. A commercial and two experimental new yeast derivatives were applied at a medium‒high dosage (30 g/hL). The addition of different yeast derivatives in red wine increased the concentration of different polysaccharide fractions and, therefore, the total polysaccharide content, producing a decrease in the duration of the wine astringency perception over time. The use of yeast derivatives could produce an adsorption/clarification and/or protective effect on the phenolic compounds. However, it did not produce an important modification of the colour parameters. An intensification or a lower decrease of the most volatile compound groups was produced, but it depended on the YDs and yeast strain used in fermentation and post-fermentation processes. View Full-Text
Keywords: yeast derivatives; polysaccharides; red wine colour; phenolic compounds; volatile compounds; astringency yeast derivatives; polysaccharides; red wine colour; phenolic compounds; volatile compounds; astringency
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Del Barrio-Galán, R.; Úbeda, C.; Gil, M.; Medel-Marabolí, M.; Sieczkowski, N.; Peña-Neira, Á. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478.

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