title: Potential of high pressure homogenization to induce autolysis of wine yeasts.
abstract: High pressure homogenization (HPH) was tested for inducing autolysis in a commercial strain of Saccharomyces bayanus for winemaking. The effects on cell viability, the release of soluble proteins, glucidic colloids and amino acids in wine-like medium and the volatile composition of the autolysates were investigated after processing, in comparison with thermolysis. HPH seemed a promising technique for inducing autolysis of wine yeasts. One pass at 150 MPa was the best operating conditions. Soluble colloids, proteins and free amino acids were similar after HPH and thermolysis, but the former gave a more interesting volatile composition after processing, with higher concentrations of ethyl esters (fruity odors) and lower fatty acids (potential off-flavors). This might allow different winemaking applications for HPH, such as the production of yeast derivatives for wine ageing. In the conditions tested, HPH did not allow the complete inactivation of yeast cells; the treatment shall be optimized before winemaking use.
authors.affiliation: Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy. Electronic address: piergiorgio.comuzzo@uniud.it.
authors.forename: Piergiorgio
authors.initials: P
authors.lastname: Comuzzo
authors.affiliation: Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Sonia
authors.initials: S
authors.lastname: Calligaris
authors.affiliation: Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Lucilla
authors.initials: L
authors.lastname: Iacumin
authors.affiliation: Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Federica
authors.initials: F
authors.lastname: Ginaldi
authors.affiliation: Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Anthony Efrain
authors.initials: AE
authors.lastname: Palacios Paz
authors.affiliation: Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Roberto
authors.initials: R
authors.lastname: Zironi
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D001329:Autolysis; D005227:Fatty Acids / Q000378:metabolism; D009812:Odorants / Q000032:analysis; D011312:Pressure; D025341:Principal Component Analysis; D011506:Proteins / Q000378:metabolism; D012440:Saccharomyces / Q000378:metabolism*; D014920:Wine
chemical_list: D000596:Amino Acids; D005227:Fatty Acids; D011506:Proteins
keywords: Autolysis; High pressure homogenization; Inactive dry yeasts; Saccharomyces bayanus; Thermolysis; Wine