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Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines

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Abstract

Ageing of wines on lees, the use of commercial yeast derivative products and the addition of oak chips to wine permit the release of different compounds such as mannoproteins and polysaccharides into wines during yeast autolysis. These compounds released can interact with phenolic compounds and/or aromatic compounds, also modifying wine sensory perception. For that reason, the aim of this work was to evaluate the interaction of phenolic and volatile compounds of wines with yeast lees, non-toasted oak wood chips and different commercial yeast derivative preparations in model wine solutions and in a real red wine. The results found in this study have shown that most of the phenolic and volatile compounds studied are adsorbed by wood and bound by lees in model wine solutions. However, in the model wines in general, the commercial yeast derivative products studied only interacted with the volatile compounds but not with the phenolic compounds. The adsorption of the phenolic compounds occurred in the first 15 days of treatment, remaining constant for 2 months; however, in the case of volatile compounds, these compounds initially displayed a retention effect, but after 30–60 days, the release of the previously bound compounds was instigated. The adsorption effect on the phenolic and volatile compounds in the model wine solution was not always the same as in the red wine studied, which highlights the important presence of other wine compounds in these interactions.

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Acknowledgments

The authors would like to thank the ‘Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria’ (INIA) for the funding provided for this study through the project RTA2006-071 (with FEDER funds). R. Del Barrio-Galán also wishes to express his thanks to the INIA for the financing of his pre-doctoral fellowship.

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Authors and Affiliations

  1. Consejería de Agricultura y Ganadería, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Estación Enológica, C/Santísimo Cristo, 16, 47490, Rueda, Valladolid, Spain

    Rubén Del Barrio-Galán, Miriam Ortega-Heras, Montserrat Sánchez-Iglesias & Silvia Pérez-Magariño

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  1. Rubén Del Barrio-Galán
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  2. Miriam Ortega-Heras
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  3. Montserrat Sánchez-Iglesias
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  4. Silvia Pérez-Magariño
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Correspondence to Miriam Ortega-Heras.

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Del Barrio-Galán, R., Ortega-Heras, M., Sánchez-Iglesias, M. et al. Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines. Eur Food Res Technol 234, 231–244 (2012). https://doi.org/10.1007/s00217-011-1633-3

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  • DOI: https://doi.org/10.1007/s00217-011-1633-3

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