Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

Abstract

The aim of the study was to evaluate the oxygen consumption kinetics of some inactivated dry yeasts in comparison with those of sulfur dioxide, ascorbic acid and glutathione.The oxygen consumption rates of three inactivated dry yeasts, sulfur dioxide, ascorbic acid and glutathione at the usual doses in a model wine solution were determined by carrying out noninvasive fluorescence measurements. The results indicate that two of the studied inactivated dry yeasts consume oxygen more effectively than sulfur dioxide. These data suggest that some inactivated dry yeasts may be useful for protecting wine against oxidation.This study shows for the first time that inactivated dry yeasts can actually consume oxygen, therefore opening up an interesting area for future research.

Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning

“…In contrast the presence of MP-1 accelerated the consumption rate because this non-Saccharomyces yeast strain directly consumes oxygen very effectively.  [8]. These data confirm that the presence of SO 2 and the specific IDY rich in glutathione IDY-1 lead to a drastic decrease in total oxygen consumption while M. Pulcherrima MP-1 strain increases it.…”

“…Oxygen was measured [16] periodically to determine the oxygen consumption rate. The total oxygen consumption was calculated using the mathematic model previously reported by Pons-Mercadé et al, 2021 [17].…”

“…All the grape juices were then inoculated with 20 g/hL of a commercial Saccharomyces cerevisiae strain (Lalvin EC1118™, Lallemand Inc, Montreal, Canada) and a standard white winemaking was carried out. Once alcoholic fermentation was finished all the wines were racked, slightly sulfited (2 g/hL) and supplemented or not with an experimental IDY with a high capacity to consume oxygen (IDY-2) [17] (Lallemand Inc, Montreal, Canada). Subsequently all the wines were analyzed.…”

“…Several possible strategies to reduce or even to replace sulfur dioxide have been proposed for protecting wine against oxidation such as the use of ascorbic acid [3], inert gas [4], oenological tannins [5], glutathione [6], inactivated dry yeasts rich in glutathione [7] or that directly consume oxygen [8] and for protecting wine against microbiological spoilage such as the use of lysozyme [9], chitosan [10], fumaric acid [11], bioprotection [12], ultra-high pressure homogenization [13], ozone [14]. The aim of this work was to study the protective effect against oxidation of a commercial inactivated dry yeast (IDY) with a very high level of glutathione and of a selected non-Saccharomyces yeast, Metschnikowia pulcherrima strain used as bioprotective agent.…”

Antioxidant activity of yeast derivatives: Evaluation of their application to enhance the oxidative stability of white wine

“…Different compounds (such as ascorbic acid, tannins and fresh lees, among others) have been proposed as alternatives to SO 2 in winemaking, but none of them have been found to be effective in protecting wines against oxidation (Ugliano, Slaghenaufi, Picariello, & Olivieri, 2020;Fornairon-Bonnefond, Camarasa, Moutounet, & Salmon, 2002). In the last decade, Yeast Derivatives (YDs) have been proposed as new additives for preventing wine chemical oxidation (Bahut et al, 2019;Comuzzo et al, 2015;Pons-Mercadé et al, 2021). YDs are obtained from Saccharomyces cerevisiae yeasts after thermal inactivation.…”