Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition

Impact of Inactivated Yeast Foliar Spray on Chambourcin (Vitis Hybrid) Wine Grapes

“…In 2019, berries from sprayed vines had a lower pH than control berries at weeks 1, 4, and harvest. These results were similar to those of Giacosa et al, who found that inactivated yeast application decreased the pH of Cortese wine grapes at harvest. This indicated that inactivated yeast application lead to Chambourcin berries with a lower pH more desirable for winemaking.…”

“…Villangó et al evaluated the use of a specific inactivated yeast spray on Syrah grapevines (red wine V. vinifera cultivar) and found that grapes from treated vines had thicker skins and greater anthocyanin content and extractability than grapes from untreated vines. Similar results were found by Giacosa et al, where specific inactivated yeast application was evaluated on white wine cultivars Chardonnay and Cortese ( V. vinifera ) and red wine cultivar Nebbiolo ( V. vinifera ). In general, grapes from treated vines had increased skin thickness, and Nebbiolo grapes from treated vines had higher anthocyanins at harvest.…”

“…Berries from sprayed vines had higher concentrations of malvidin- and petunidin-3- O -glucoside than berries from control vines. Giacosa et al also found that inactivated yeast application increased the malvidin-3- O -glucoside content of Nebbiolo wine grapes. This was notable, as malvidin-3- O -glucoside and petunidin-3- O -glucoside are characteristic anthocyanins of V. vinifera grapes and are known to display good color stability in red wines .…”

Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at Harvest

“…In general, even small variations in thickness can cause differences in terms of the extractability of phenolic substances, as reported by Río Segade et al (2011) on "Galician" grapes. However, for "Nebbiolo" grapes treated with a specific inactive LSA extract in the vineyard, the berry skin thickening observed did not have a detrimental impact on anthocyanin extractability (Giacosa et al, 2019). Furthermore, skin thickness and hardness are factors that contribute to berries' response to climatic adversities, regulate on-vine and off-vine withering kinetics (Rolle et al, 2011) and limit damage during harvest, packing, transport and storage (Kök and Çelik, 2004).…”

Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

“…Besides these examined agro-techniques, there are also some reports that used elicitors in order to enhance the resveratrol content [176,177]. Recently, Giacosa et al [178] investigated foliar application of Saccharomyces cerevisiae inactive dry yeasts, and concluded that the effect of vintage was very important, as in one year there were significant differences between treated and control grapes, while in another vintage treated wines obtained a lower phenolic compounds content. Therefore, this foliar application could be efficient in conditions that are critical for synthesis and thermal degradation of some phenolic groups, such are anthocyanins [178].…”