A team of researchers in Spain has examined the use of commercial yeast products in the production of white and rosé sparkling wines.
A team of researchers in Spain has examined the use of commercial yeast products in the production of white and rosé sparkling wines.1 Using a range of analytical techniques, including gas chromatography–mass spectrometry (GC–MS) and high performance liquid chromatography (HPLC), the team examined four yeast autolysates to find out how they affect the chemical composition, foam, and sensory properties of sparkling wines aged on lees for 9 months.
Photo Credit: Maciej Toporowicz, NYC/Getty Images
During the production of wine, mannoproteins - highly glycosylated proteoglycans made up of mannose, glucose, and proteins - are released via yeast autolysis. These mannoproteins can have positive effects on the wine, such as an improvement in aroma and a reduction in bitterness. Traditionally the best sparkling wines can take many months to ferment to the perfect quality. The longer the process takes, the higher the associated production costs and the greater the risk of microbiological and organoleptic alterations. To speed up this process commercial yeast products rich in mannoproteins have been developed. The effect of these products on still wines has been extensively studied, and they have been found to improve the quality characteristics of the wine. However, very few studies have examined the effect on sparkling wines.
All of the wine used in the study was produced following the traditional (champenoise) method. The team used GC–MS to determine the monosaccharide composition of the dry yeast products. The percentage of mannose in the four yeast products varied between 53% and 86%; the percentage of glucose was between 14% and 47%. HPLC was used to analyze phenolic compounds and amino acid and biogenic amine content. The foaming properties of the sparkling wine were evaluated according to the Mosalux procedure. By comparing the control and the sparkling wines, the team found that the addition of the yeast products did not affect the foam quality of the wines or the phenolic compound content in any significant way. In fact, the yeast product with the highest mannoprotein content actually enhanced the volatile composition and the subsequent fruity aroma in some of the sparkling wines. - K.M.
Reference
RAFA 2024 Highlights: Cutting-Edge Chromatography Techniques for Food Safety and Food Analysis
November 18th 2024An illuminating session focusing on progress in analytical techniques used in food analysis took place on Wednesday 6 November 2024 at RAFA 2024 in Prague, The Czech Republic, including a talk on the analysis of 1000 toxins in 10 minutes.
Analytical Challenges in Measuring Migration from Food Contact Materials
November 2nd 2015Food contact materials contain low molecular weight additives and processing aids which can migrate into foods leading to trace levels of contamination. Food safety is ensured through regulations, comprising compositional controls and migration limits, which present a significant analytical challenge to the food industry to ensure compliance and demonstrate due diligence. Of the various analytical approaches, LC-MS/MS has proved to be an essential tool in monitoring migration of target compounds into foods, and more sophisticated approaches such as LC-high resolution MS (Orbitrap) are being increasingly used for untargeted analysis to monitor non-intentionally added substances. This podcast will provide an overview to this area, illustrated with various applications showing current approaches being employed.
Profiling Volatile Organic Compounds in Whisky with GC×GC–MS
November 1st 2024Researchers from Austria, Greece, and Italy conducted a study to analyze volatile organic compounds (VOCs) present in Irish and Scotch whiskys using solid-phase microextraction (SPME) Arrow with comprehensive two-dimensional gas chromatography coupled to mass spectrometry (GC×GC–MS) to examine the organoleptic characteristics that influence the taste of spirits.
AI-Powered Precision for Functional Component Testing in Tea Analysis
October 11th 2024Analyzing functional foods reveals numerous health benefits. These foods are rich in bioactive compounds that go beyond basic nutrition, boosting the immune system and improving overall wellness. However, analyzing these compounds can be challenging. This article discusses AI algorithms to support automated method development for liquid chromatography, simplifying the process, enhancing labor efficiency, and ensuring precise results, making it accessible to non-experts for tea analysis.