Impact of using yeast derivatives on the development of atypical aging in wines

Abstract

Yeast derivatives (YDs) are commercial products obtained from yeast colonies grown in bioreactors then inactivated and dried. They are employed in winemaking to supply nitrogen (N), enhance yeast growth and remove unwanted compounds. Since glucose is the primary carbon and energy source for yeast growth, agricultural byproducts are commonly used in their production. Atypical aging (ATA) is a wine aroma defect arising from the oxidation of indole-3-acetic acid (IAA) to 2-aminoacetophenone (AAP). It entails the appearance of unpleasant odours as well as the rapid loss of varietal aromas. As IAA is one of the main plant hormones and YDs are often manufactured using material of plant origin, it can be assumed that AAP precursors are contained in those commercial formulations. If this is the case, the use of YDs could potentially increase the risk of obtaining ATA-tainted wines. To explore this hypothesis, 28 YDs were screened for the presence of AAP-related compounds, as well as their amino acidic content. Since several ATA precursors were detected, fermentation experiments were carried out in which different amounts of YD were added to different grape musts. Interestingly, depending on the nature of the commercial formulation, AAP development was observed to be either enhanced or diminished. More specifically, as well as concentration of AAP and precursors, the presence of cell walls within the YDs seemed to have an influence on the development of this defect. Furthermore, as diammonium phosphate (DAP) is also used to provide grape must with N, the effect of supplementing must with DAP was investigated. The addition of increasing doses of DAP did not significantly affect the accumulation of AAP. These results are very promising for both winemakers and YD producers, and they highlight the need for further research on the use of YDs in oenology.

Keywords

• Atypical aging
• yeast derivative
• wine
• fermentation
• autolysate