Antioxidant activity of yeast derivatives: Evaluation of their application to enhance the oxidative stability of white wine
Claudia Nioi, Maria Tiziana Lisanti, Fabrice Meunier, Pascaline Redon, Arnaud Massot, Virginie Moine
Abstract
Maintaining wine oxidative stability and reducing SO 2 addition remains a challenge in white winemaking. This study aimed to evaluate the antioxidant capacity of two yeast derivatives (YDs) with a specific composition: one was rich in reducing compounds, including glutathione (YD R ), and the other was rich in lipid compounds (YD L ). Both YDs were evaluated for their antiradical activity in model wine solution (by the DPPH method) and for their capacity to consume oxygen in model wine solution and in white wine. Antiradical activity in both matrixes and oxygen consumption rate in wine were higher for YD L than for YD R . However, the addition of YD R to wine limited the production of acetaldehyde and preserved glutathione content to a greater extent after wine oxygenation. The sensory analysis confirmed that both YDs, in particular YD L , limited the occurrence of oxidation off-odours when no SO 2 was added. These data suggest that the use of YDs could be effectively implemented in low-sulfite winemaking in order to improve the antioxidant protection of white wine.