Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, C/Santísimo Cristo 16, 47490 Rueda (Valladolid), Spain.
J Agric Food Chem. 2011 Dec 14;59(23):12433-42. doi: 10.1021/jf204055u. Epub 2011 Nov 9.
A study was made of the effect of aging on lees and of three different commercial yeast derivative products of different composition and degree of purification on the phenolic compounds, color, proteins, polysaccharides, and sensorial characteristics of white wines. The results obtained showed that the lees and yeast derivative products can interact or adsorb some of the phenolic compounds present in wines, reducing their concentration. This reduction depends on the treatment applied, the phenolic compound analyzed, and the stage of vinification or aging process. The use of lees and yeast derivative products can reduce the color intensity and the browning of the wines immediately following treatment. The monosaccharide and polysaccharide content of yeast derivative products depends on the manufacturing process and degree of purification of the product, both of which have an influence on wine treatments. After 6 months in the bottle, both the aging on lees and the treatment with commercial yeast derivative products gave rise to wines with better sensorial characteristics than in the case of the control wines.
本研究考察了陈酿对酒渣和三种不同商业酵母衍生物的影响，这些酵母衍生物的组成和纯度不同，它们对葡萄酒中的酚类化合物、颜色、蛋白质、多糖和感官特性有不同的影响。结果表明，酒渣和酵母衍生物可以与葡萄酒中存在的一些酚类化合物相互作用或吸附，从而降低其浓度。这种降低取决于所采用的处理方法、分析的酚类化合物以及酿造或陈酿过程的阶段。使用酒渣和酵母衍生物可以立即降低葡萄酒的颜色强度和褐变程度。酵母衍生物的单糖和多糖含量取决于产品的制造工艺和纯度，这两者都会对葡萄酒处理产生影响。在瓶中陈酿 6 个月后，与对照酒相比，酒渣陈酿和商业酵母衍生物处理都使葡萄酒具有更好的感官特性。
