Effect of Accelerated Autolysis of Yeast on the Composition and Foaming Properties of Sparkling Wines Elaborated by a Champenoise Method

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 18; pp. 7232 - 7237
• Main Authors: Nunez, Yolanda P, Carrascosa, Alfonso V, González, Ramón, Polo, María C, Martínez-Rodríguez, Adolfo J
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 07.09.2005
• Subjects: alcoholic fermentation; autolysis; Biological and medical sciences; Carbonated Beverages - analysis; champenoise method; Chemical Phenomena; Chemistry, Physical; Fermentation; Fermented food industries; foaming; food composition; Food Handling - methods; Food industries; Fundamental and applied biological sciences. Psychology; Humans; mannose; mutants; Mutation; Polysaccharides - analysis; Saccharomyces cerevisiae; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - metabolism; Sensation; sparkling wines; Time Factors; Vitaceae; Wine - analysis; wine aging; wine yeasts; winemaking; Wines and vinegars; yeast autolysis; Yeast; Foaming; autolytic mutant; Sensory analysis; Method; Properties; Sparkling wine; Autolysis; Sparkling wines; Chemical composition; Mutation; foaming properties
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf050191v

Five mutants (obtained by UV mutagenesis) and the parent strain were selected to produce sparkling wines following the traditional or champenoise method. The wines were aged with the yeast for 9 months, with samples being taken each month for analytical and sensory determinations. The wines elaborated with mutant strain IFI473I demonstrated an accelerated release of protein, amino acids, and polysaccharides. An analysis of the secreted polysaccharides revealed that mannose was the major sugar present. The effects of the products released by yeasts on the foaming properties of the wines were determined by both sensory and instrumental analysis. In all cases, the wines elaborated with mutant strain IFI473I showed improved foaming properties as compared to wines fermented without this strain. Similar results were obtained at a decreased aging time of 6 months, thereby confirming the capacity of IFI473I strain to carry out an accelerated autolysis. These results demonstrate that mutant strain IFI473I can significantly reduce production times of high-quality sparkling wines. Keywords: Sparkling wines; foaming properties; yeast autolysis; autolytic mutant; sensory analysis