The diversity of effects of yeast derivatives during sparkling wine aging

Lambert-Royo, María Ignacia; Úbeda, Cristina; Barrio-Galán, Rubén Del; Sieczkowski, Nathalie; Canals, Joan Miquel; Peña‐Neira, Álvaro; Cortiella, Mariona Gil i

doi:10.1016/j.foodchem.2022.133174

Cited by 7 publications

(15 citation statements)

References 34 publications

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“…The products can be dry or with a sugar residue. Many factors influence the sensory profile of sparkling wines, such as the variety, the winemaking process, the aging on lees, and the yeasts [7].…”

Section: Sparkling Winesmentioning

confidence: 99%

“…The second fermentation of sparkling wines is followed by yeast autolysis and a period of aging on lees (composed by yeast, tartaric acid, and inorganic matter) [7]. Aging on lees can improve the quality of sparkling base wines [16,30].…”

Section: Aging On Leesmentioning

confidence: 99%

“…Finally, the effect of these adjuvants was more intense in long-aged sparkling wines than in short-aged ones. Lambert-Royo et al also studied the addition of yeast derivates [7]. In this case, the addition of 5 g/hL yeast protein extract and inactivated yeast from Torulaspora delbrueckii NSC19 helped to preserve esters responsible for "fruity" nuances in wines with 9 and 18 months of aging on lees.…”

Section: Aging On Leesmentioning

confidence: 99%

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Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View

Cravero

2023

Beverages

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Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclave). Many varieties are employed in different viticultural areas to obtain white or rosé wines and red (Italy and Australia), with different sugar content. This review illustrates the most recent studies (last 5 years) on sparkling wines concerning innovative yeasts, aromatic profile, aging on lees, sugar types, base wine, new varieties, and innovative oenological techniques, which consider the effects on the sensory characteristics and the consumer preferences.

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Section: Sparkling Winesmentioning

confidence: 99%

Section: Aging On Leesmentioning

confidence: 99%

Section: Aging On Leesmentioning

confidence: 99%

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Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View

Cravero

2023

Beverages

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“…The data that support the findings of this study are available from the corresponding author upon reasonable request. The application of yeast in food science research has been pointed out in recent years (Ignacia Lambert-Royo et al, 2022;Oy on-Ardoiz et al, 2022;Serra Colomer et al, 2019;Sooklim et al, 2022;Zhou et al, 2022). Active substances from plants and nutrients from animals had high physiological activities, which have been widely studied and confirmed (Li et al, 2022;Xiao et al, 2021).…”

Section: Author Contributionsmentioning

confidence: 99%

“…As a single‐cell fungus, yeasts can survive in aerobic and anaerobic environments. At the same time, yeasts are usually used as a starter for flavour adjustment and wine production in the food industry (Ciani & Comitini, 2015; Ignacia Lambert‐Royo et al., 2022; Sooklim et al., 2022). In addition, the symbiotic relationship between some lactic acid bacteria and yeast can be used in the fermentation of bread (Albagli et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

Antioxidative and anti‐ageing effects of nucleotide‐rich yeast hydrolysate by modulating metabolites in Caenorhabditis elegans based on metabonomic analysis

Cai

et al. 2023

Int J of Food Sci Tech

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Summary In the food industry, yeast was used to regulate food flavour and produce fermented products. In recent years, research has found that yeast contains amino acids, peptides and other active substances, but there was little research on its improvement of health benefits. In this study, the antioxidant and anti‐ageing activities of nucleotide‐rich yeast hydrolysates (NYH) were explored in Caenorhabditis elegans nematode model system, it was found that the lifespan, anti‐heat stress and anti‐acute oxidative stress were enhanced in C. elegans supplemented with NYH by up‐regulating the activity of antioxidant enzymes and down‐regulating the level of MDA and ROS. The mRNA expression level such as age‐1 and daf‐2 was significantly down‐regulated. In addition, the antioxidant and anti‐ageing activities of NYH were exerted mainly through tyrosine metabolism, glycerophospholipid metabolism and glutathione metabolism metabolic pathways. These results showed that NYH had the potential of antioxidation and anti‐ageing, which provided a possibility for the development of yeast products as a functional food in food science.

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Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance

Mota,

Vilela

2024

Fermentation

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Port wine vinegar, a product of the esteemed Port wine, is renowned for its intricate blend of flavors and aromas, a result of complex microbial interactions. This study delves into the fascinating world of yeast and acetic acid bacteria (AAB) interactions during fermentation, which significantly influence the vinegar’s chemical composition and sensory properties. We specifically investigate the role of yeasts in fermenting sugars into ethanol, a process that AAB then converts into acetic acid. The impact of these interactions on the production of secondary metabolites, such as gluconic acid, ketones, aldehydes, and esters, which contribute to the vinegar’s unique sensory profile, is thoroughly examined. Advanced analytical techniques, including GC-MS and e-nose technology, alongside sensory evaluation, are employed to assess these effects. The research underscores the significance of ethanol tolerance in AAB and other production challenges in determining vinegar quality and underscores the importance of optimizing fermentation conditions and sustainable practices. The findings of this study underscore the importance of strain interactions and production techniques, which can significantly enhance the quality and market appeal of Port wine vinegar, providing valuable insights for the industry. This review also identifies exciting and critical areas for future research, inspiring further exploration and proposing strategies for advancing production and application in culinary, health, and industrial contexts.

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The diversity of effects of yeast derivatives during sparkling wine aging

Cited by 7 publications

References 34 publications

Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View

Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View

Antioxidative and anti‐ageing effects of nucleotide‐rich yeast hydrolysate by modulating metabolites in Caenorhabditis elegans based on metabonomic analysis

Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance

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