Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging.
The impact of the addition of glutathione-enriched Inactive dry yeast preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, the effects of a second type of IDY preparation with a different claim (fermentative nutrient) and the sole addition of commercial glutathione into the model wines were also assessed. Model wines were spiked with the low molecular weight fraction (<3 kDa permeate) isolated from the IDYs, avoiding the interaction of aroma compounds with other yeast components. An exhaustive chemical characterization of both IDY permeates was carried out by using targeted and nontargeted metabolomics approaches using CE-MS and FT-ICR-MS analytical platforms. The findings suggest that the addition of <3 kDa permeate isolated from any of the IDYs employed decreases the loss of typical wine terpenes in model wines submitted to accelerated aging conditions. The g-IDY preparation did indeed release reduced GSH into the model wines, although this compound did not seem exclusively related to the protective effect on some aroma compounds determined in both model wines. The presence of other sulfur-containing compounds from yeast origin in g-IDY, and also the presence of small yeast peptides, such as methionine/tryptophan/tyrosine-containing tripeptide in both types of IDYs, seemed to be related to the antioxidant activity determined in the two permeates and to the minor loss of some terpenes in the model wines spiked with them.
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, Spain.
Juan José
JJ
Rodríguez-Bencomo
Inmaculada
I
Andújar-Ortiz
M Victoria
MV
Moreno-Arribas
Carolina
C
Simó
Javier
J
González
Antonio
A
Chana
Juan
J
Dávalos
M Ángeles
MÁ
Pozo-Bayón
D000596:Amino Acids / Q000032:analysis; D004355:Drug Stability; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005978:Glutathione / Q000008:administration & dosage*; D009584:Nitrogen / Q000032:analysis; D012441:Saccharomyces cerevisiae; D013457:Sulfur Compounds / Q000032:analysis; D013729:Terpenes / Q000032:analysis*; D013997:Time Factors; D014920:Wine / Q000032:analysis*
D000596:Amino Acids; D013457:Sulfur Compounds; D013729:Terpenes; D005978:Glutathione; D009584:Nitrogen