Impact of Oxygen Consumption by Yeast Lees on the Autolysis Phenomenon during Simulation of Wine Aging on Lees

详细信息    查看全文

• 作者：Caroline Fornairon-Bonnefond and Jean-Michel Salmon
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：April 23, 2003
• 年：2003
• 卷：51
• 期：9
• 页码：2584 - 2590
• 全文大小：101K
• 年卷期：v.51,no.9(April 23, 2003)
• ISSN：1520-5118

文摘

Potential oxygen consumption by lees, more precisely by nonviable yeasts, during wine aging wasrecently described. Additionally, yeast autolysis is described as the main mechanism of degradationof lees during wine aging. Thus, to understand the effect of oxygen consumption by yeast lees duringwine aging, an accelerated wine aging methodology was tested. Wine aging in the presence of yeastlees was studied both in the presence and in the absence of oxygen. Different markers of yeastautolysis were followed to find a relationship between oxygen consumption by yeast lees and changesin the final wine composition after aging. No differences for compounds tested were found in thewine and in the lees except among sterol compounds in lees: in the presence of oxygen, theconcentration of ergosterol in lees was significantly lower than that in the absence of oxygen. It washypothesized that ergosterol could be oxidized under the influence of oxygen, but none of the knownproducts of ergosterol oxidation were recovered in the corresponding yeast lees. In addition, thedecrease of ergosterol content in yeast lees cannot account for the total amount of oxygen consumedby yeast lees during such wine aging.Keywords: Lees; yeast; autolysis; sterol; oxygen; aging; wine