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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
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
1
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] ACS Paragon Plus Environment
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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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ACS Paragon Plus Environment
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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 (
