Novel method to reduce fishy aftertaste in wine and seafood pairing using alcohol-treated yeast cells.
"Fishy aftertaste" is sometimes perceived in wine consumed with seafood. Iron in wine has been reported to be a key compound that produces fishy aftertaste. However, cost-effective methods to remove iron from wine have not been developed. Here, we describe a cost-effective and safe iron adsorbent consisting of alcohol-treated yeast (ATY) cells based on the observation that nonviable cells adsorbed iron after completion of fermentation. Treatment of cells with more than 40% (v/v) ethanol killed them without compromising their ability to adsorb iron. Drying the ATY cells did not reduce iron adsorption. Use of ATY cells together with phytic acid had a synergistic effect on iron removal. We term this means of removing iron the "ATY-PA" method. Sensory analysis indicated that fishy aftertaste in wine-seafood pairings was not perceived if the wine had been pretreated with both ATY cells and phytic acid.
Central Laboratories for Frontier Technology, Kirin Holdings Company Limited, 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa, Japan. toshikazu_2_tsuji@kirin.co.jp
Toshikazu
T
Tsuji
Keiko
K
Kanai
Aki
A
Yokoyama
Takayuki
T
Tamura
Kenichi
K
Hanamure
Kanako
K
Sasaki
Ryoji
R
Takata
Satoshi
S
Yoshida
D000327:Adsorption; D000438:Alcohols / Q000032:analysis; D000431:Ethanol / Q000494:pharmacology*; D005285:Fermentation; D007501:Iron / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D010833:Phytic Acid / Q000494:pharmacology; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000187:drug effects* / Q000378:metabolism*; D017747:Seafood; D013649:Taste; D014920:Wine / Q000032:analysis*
D000438:Alcohols; D000431:Ethanol; D010833:Phytic Acid; D007501:Iron