6533b7d4fe1ef96bd12630e5

RESEARCH PRODUCT

Sorption of wine volatile phenols by yeast lees

Michèle Guilloux-benatierDavid ChassagneAndrée VoilleyHervé Alexandre

subject

WineChromatographyAutolysis (wine)Chemistrydigestive oral and skin physiologyfood and beveragesGeneral Medicine4-EthylguaiacolWine faultLeesAnalytical ChemistryYeast in winemakingchemistry.chemical_compoundMalolactic fermentationFood scienceFood ScienceYeast assimilable nitrogen

description

The capacity of Saccharomyces cerevisiae yeast lees to sorb 4-ethylguaiacol and 4-ethylphenol was investigated in a synthetic medium and in wine. Active dried yeast was more effective when volatile phenols were diluted in red wine. Partition coefficients between wine model solution and wine yeast lees were determined and compared with those measured for dried active yeast. They showed a larger affinity of volatile phenols for wine yeast lees than for dried active yeast. The effect of yeast lees on volatile phenol sorption was sensitive to yeast autolysis level and to physicochemical parameters, such as ethanol content, temperature and pH. These results could be applied in the technology of reduction of organoleptic defects in wine due to phenols.

yearjournalcountryeditionlanguage
2005-06-01Food Chemistry
https://doi.org/10.1016/j.foodchem.2004.05.044