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Vitality and detoxification ability of yeasts in naturally As-rich musts

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Abstract

Considering the carcinogenic risk to human health, it is necessary to carry out research into arsenic (As) content in agro-food products and the impact of food processing on the final content. Yeast fermentation may represent a strategy for detoxifying some widespread beverages such as wine, beer and rice wine. A preliminary study of some commercial yeast species showed different viability responses to the presence of As. Yeasts had a noteworthy detoxification capability during fermentation, reducing the initial As content by about 75 % on average (minimum–maximum: 45–92 %), making it possible to produce wines with a considerably reduced content as compared to the corresponding grape juices from naturally As-rich soils. Nevertheless, significant differences between strains were observed in relation to resistance to arsenic toxicity and As removal capability. The choice of yeast strain can determine a difference of 40 % on the As content remaining in the wine after fermentation. Arsenic content of up to 1000 µg/L did not significantly worsen the fermentation of some wine yeasts, suggesting that the use of specific yeasts may represent an effective tool for reducing As in fermented beverages.

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Acknowledgments

We thank the technical staff of the Consulting and Services Centre (Viticulture Area) of the Fondazione E. Mach for support during sampling and A. Versari (University of Bologna) for critical review.

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Authors and Affiliations

  1. Centro Trasferimento Tecnologico, IASMA Fondazione Edmund Mach, via E. Mach, 1, 38010, San Michele all’Adige, Italy

    Daniela Bertoldi, Tomás Román, Raffaele Guzzon, Alessandro Santato, Mario Malacarne, Giorgio Nicolini & Roberto Larcher

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  1. Daniela Bertoldi
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  2. Tomás Román
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  3. Raffaele Guzzon
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  4. Alessandro Santato
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Correspondence to Daniela Bertoldi.

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Bertoldi, D., Román, T., Guzzon, R. et al. Vitality and detoxification ability of yeasts in naturally As-rich musts. Eur Food Res Technol 242, 1655–1662 (2016). https://doi.org/10.1007/s00217-016-2664-6

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  • DOI: https://doi.org/10.1007/s00217-016-2664-6

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