Adsorption of phenolic compounds and browning products in white wines by yeasts and their cell walls.
Dehydrated yeast cells at variable concentrations were used as fining agents to decrease the color of white wines with two different degrees of browning (0.153 and 0.177 au, measured at 420 nm). Both wines showed a linear decrease of browning with increasing yeast concentration. However, in terms of efficiency, the yeasts exhibited a higher color lightening at greater concentrations acting on the darker wine. This suggests a preferential retention of some types of yellow-brown compounds that could increase their concentrations at the higher degree of browning. To confirm the role of yeast cell walls in the retention of browning compounds and to evaluate their potential use as fining agents, they were applied at variable concentrations to a browned wine (0.175 au). The cell walls were found to be the active support for the adsorption of browning compounds, but their efficiency was much lower than that of an equivalent amount of the yeast cells from which they were obtained. Finally, HPLC determinations of low-molecular-weight phenolic compounds showed flavan-3-ol derivatives to be significantly retained by both yeasts and their cell walls.
Razmkhab
Sahar
S
Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio C3, Campus de Rabanales, E-14014 Cordoba, Spain.
Lopez-Toledano
Azahara
A
Ortega
José M
JM
Mayen
Manuel
M
Merida
Julieta
J
Medina
Manuel
M
D000327:Adsorption; D002473:Cell Wall / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000378:metabolism; D015416:Maillard Reaction; D010636:Phenols / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D013053:Spectrophotometry; D014920:Wine / Q000032:analysis*
D005419:Flavonoids; D010636:Phenols; C404987:flavan-3-ol