Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile.
Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago, Chile.
Molecules. 2019 Apr 15;24(8):1478. doi: 10.3390/molecules24081478.
Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the physical and chemical properties and astringency of red wines during two consecutive harvests. A commercial and two experimental new yeast derivatives were applied at a medium‒high dosage (30 g/hL). The addition of different yeast derivatives in red wine increased the concentration of different polysaccharide fractions and, therefore, the total polysaccharide content, producing a decrease in the duration of the wine astringency perception over time. The use of yeast derivatives could produce an adsorption/clarification and/or protective effect on the phenolic compounds. However, it did not produce an important modification of the colour parameters. An intensification or a lower decrease of the most volatile compound groups was produced, but it depended on the YDs and yeast strain used in fermentation and post-fermentation processes.
由于在酿酒过程中使用酵母衍生物（YD）来提高葡萄酒的技术和感官特性，因此在这项工作中，我们评估了在后发酵过程中应用不同酵母衍生物产品对连续两个收获期红葡萄酒的物理化学性质和涩味的影响。商业和两种实验用新型酵母衍生物以中高剂量（30 g/hL）添加。不同酵母衍生物的添加增加了不同多糖类的浓度，因此，总多糖含量增加，随着时间的推移，葡萄酒涩味的持续时间减少。酵母衍生物的使用可能对酚类化合物产生吸附/澄清和/或保护作用。然而，它并没有对颜色参数产生重要的改变。大多数挥发性化合物组的强化或降低幅度较小，但这取决于发酵和后发酵过程中使用的 YD 和酵母菌株。
