Yeast derivatives: a promising alternative for white wine oxidation prevention Original language of the article: English

In the previous decade, the use of Yeast Derivatives (YD) was proposed as a new strategy to control wine oxidation (Comuzzo et al., 2015). These products are obtained from yeasts by autolytic or hydrolytic processes and then dried to obtain the commercial products. The aim of this work was to carry...

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Bibliographic Details
Published inIVES technical reviews : vine & wine
Main Authors Nioi, Claudia, Lisanti, Maria Tiziana, Meunier, Fabrice, Massot, Arnaud, Moine, Virginie
Format Journal Article
LanguageEnglish
Published 07.07.2023
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Summary:In the previous decade, the use of Yeast Derivatives (YD) was proposed as a new strategy to control wine oxidation (Comuzzo et al., 2015). These products are obtained from yeasts by autolytic or hydrolytic processes and then dried to obtain the commercial products. The aim of this work was to carry out a preliminary investigation of commercial YDs with different compositions in order to (i) compare their capacity to prevent white wine oxidation in comparison with conventional treatment using SO2, and (ii) evaluate their impact on wine quality.
ISSN:2680-4905
2680-4905
DOI:10.20870/IVES-TR.2023.7665