Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

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• 作者：Rubé ; n Del Barrio-Galá ; n^a ; Silvia Pé ; rez-Magariñ ; o^a ; ^{permagsi@itacyl.es} ; Miriam Ortega-Heras^a ; Zenaida Guadalupe^b ; Belé ; n Ayestará ; n^b
• 关键词：Commercial dry yeast preparations ; Polysaccharides ; Phenolic compounds ; Wines ; Sensory analysis
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2012
• 期刊代码：121_00236438
• 类别：abs
• 出版时间：October, 2012
• 卷：48
• 期：2
• 页码：215-223
• 文件大小：473 K

摘要

The aim was to characterize several commercial dry yeast derivative preparations and to study their effect on different quality parameters of white and red wines. The monosaccharide and polysaccharide contents of these preparations were also evaluated.

The purity and composition of the commercial preparations studied were very heterogeneous, as were the effects that they can produce in wines.

All the yeast derivative preparations studied increased the content of neutral polysaccharides, although those with greater mannose content reduced the absorbance values at 420聽nm and acidity in white wines.

In red wines, yeast derivatives reduced green tannins increasing the softness on the palate, and managed to stabilize the color, especially those yeast derivatives that release higher neutral polysaccharides.