Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging: II. Analysis of Desorbed Polyphenol Compounds from Yeast Lees

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• 作者：Jean-Paul Mazauric and Jean-Michel Salmon
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：May 31, 2006
• 年：2006
• 卷：54
• 期：11
• 页码：3876 - 3881
• 全文大小：75K
• 年卷期：v.54,no.11(May 31, 2006)
• ISSN：1520-5118

文摘

In the first part of this work, the analysis of the polyphenolic compounds remaining in the wine afterdifferent contact times with yeast lees during simulation of red wine aging was undertaken. To achievea more precise view of the wine polyphenols adsorbed on lees during red wine aging and to establisha clear balance between adsorbed and remnant polyphenol compounds, the specific analysis of thechemical composition of the adsorbed polyphenolic compounds (condensed tannins and anthocyanins)after their partial desorbtion from yeast lees by denaturation treatments was realized in the secondpart of the study. The total recovery of polyphenol compounds from yeast lees was not complete,since a rather important part of the initial wine colored polyphenols, especially those with a dominantblue color component, remained strongly adsorbed on yeast lees, as monitored by color tristimulusand reflectance spectra measurements. All anthocyanins were recovered at a rather high percentage(about 62%), and it was demonstrated that they were not adsorbed in relation with their sole polarity.Very few monomeric phenolic compounds were extracted from yeast lees. With the use of drasticdenaturing treatments, the total recovery of condensed tannins reached 83%. Such tannins extractedfrom yeast lees exhibited very high polymeric size and a rather high percentage of galloylated residuesby comparison with initial wine tannins, indicating that nonpolar tannins were preferentially desorbedfrom yeast lees by the extraction treatments.Keywords: Wine aging; yeast; lees; polyphenols