Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging: I. Analysis of Remnant Polyphenolic Compounds in the Resulting Wines

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• 作者：Jean-Paul Mazauric and Jean-Michel Salmon
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：July 13, 2005
• 年：2005
• 卷：53
• 期：14
• 页码：5647 - 5653
• 全文大小：101K
• 年卷期：v.53,no.14(July 13, 2005)
• ISSN：1520-5118

文摘

Wine aging on yeast lees is a traditional enological practice used during the manufacture of wines.This technique has increased in popularity in recent years for the aging of red wines. Although winepolyphenols interact with yeast lees to a limited extent, such interactions have a large effect on thereactivity toward oxygen of wine polyphenolic compounds and yeast lees. Various domains of theyeast cell wall are protected by wine polyphenols from the action of extracellular hydrolytic enzymaticactivities. Polysaccharides released during autolysis are thought to exert a significant effect on thesensory qualities of wine. We studied the chemical composition of polyphenolic compounds remainingin solution or adsorbed on yeast lees after various contact times during the simulation of wine aging.The analysis of the remnant polyphenols in the wine indicated that wine polyphenols adsorption onyeast lees follows biphasic kinetics. An initial and rapid fixation is followed by a slow, constant, andsaturating fixation that reaches its maximum after about 1 week. Only very few monomeric phenoliccompounds remained adsorbed on yeast lees, and no preferential adsorption of low or high polymericsize tannins occurred. The remnant condensed tannins in the wine contained fewer epigallocatechinunits than the initial tannins, indicating that polar condensed tannins were preferentially adsorbed onyeast lees. Conversely, the efficiency of anthocyanin adsorption on yeast lees was unrelated to itspolarity.Keywords: Wine aging; yeast; lees; polyphenols