Use of Commercial Dry Yeast Products Rich in Mannoproteins for

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Use of commercial dry yeast products rich in mannoproteins for white and rosé sparkling wine elaboration Silvia Perez-Magarino, Leticia Martínez-Lapuente, Marta Bueno-Herrera, Miriam Ortega-Heras, Zenaida Guadalupe, and Belen Ayestaran Iturbe J. Agric. Food Chem., Just Accepted Manuscript • Publication Date (Web): 30 May 2015 Downloaded from http://pubs.acs.org on May 30, 2015

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Journal of Agricultural and Food Chemistry is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.

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Journal of Agricultural and Food Chemistry

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

Silvia Pérez-Magariño1 *, Leticia Martínez-Lapuente2, Marta Bueno-Herrera1, Miriam Ortega-Heras1†, Zenaida Guadalupe2, Belén Ayestarán2

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Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y

Ganadería. Ctra Burgos Km 119, Finca Zamadueñas. 47071 Valladolid, Spain. 2

Instituto de las Ciencias de la Vid y del Vino (Universidad de la Rioja, CSIC y

Gobierno de la Rioja). C/ Madre de Dios 51, 26006 Logroño, Spain. †

Present address: Dpto Biotecnología y Ciencia de los Alimentos. Universidad de

Burgos, Burgos, Spain.

* Corresponding author: Phone: +34 983 415245; E-mail: [email protected]

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Journal of Agricultural and Food Chemistry

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ABSTRACT

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In sparkling wines, mannoproteins released during yeast autolysis largely affect their

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final quality. This process is very slow and may take several months. The aim of this

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work was to study the effect of several commercial dry yeast autolysates on the

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chemical composition, foam and sensory properties of white and rosé sparkling wines

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aged on lees for 9 months during two consecutive vintages. The addition of these

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products in the tirage phase did not affect either the content of phenolic compounds,

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amino acids, biogenic amines or the foam properties. The commercial product with the

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highest mannoprotein content and the highest purity caused significant changes in the

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volatile composition of the wines and enhanced the fruity aromas in both Verdejo and

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Godello sparkling wines.

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Keywords: sparkling wines; dry yeast products; volatile compounds; foam; sensory

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analysis

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Journal of Agricultural and Food Chemistry

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INTRODUCTION

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Quality sparkling wines elaborated by the “champenoise” method are obtained after a

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second fermentation in closed bottles, and taking into account the EC Regulation Nº

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606/2009 the sparkling wines with a protected designation of origin have to remain in

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contact with the yeast lees for at least 9 months. During sparkling wine aging,

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mannoproteins can be released into wines due to yeast autolysis. Mannoproteins are

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highly glycosylated proteoglycans mainly composed of mannose (>90%) and glucose1

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and proteins (