UNIQUE SPECIFIC AUTOLYSATE TO HELP WITH PINOT NOIR COLOUR AND TEXTURE MANAGEMENT
COLOUR AND TEXTURE MANAGEMENTRecent research has given us a much better understanding of how yeast and phenolic compounds interact in red wine, enabling us to better characterize the biochemical and biophysical properties of yeast with unique wine-relevant characteristics. We have described the development of a specific yeast autolysate with unique wine sensory impacting properties. A yeast autolysate (MEX-WY1) was prepared from a wine yeast with distinctive characteristics. Studies using model grape must revealed the involvement of mannoproteins in the soluble fraction of the autolysate in the formation of stable complexes that contribute to colour stabilization and reduction in wine astringency. Winery trials demonstrated that adding the specific autolysate MEX-WY1 at the beginning of fermentation had a positive effect on wine sensory characteristics such as colour, mouthfeel, and fruitiness in red wine, especially Pinot Noir wines. Thus, the new specific autolysate constitutes a unique tool to improve colour and texture management in Pinot Noir. MEX-WY1 has been released as commercial product, OPTI-MUM RED™ OMR Color and Texture
ALCOHOLIC AND MALOLACTIC FERMENTATIONS: WHAT IMPACT ON FRESHNESS?
FreshnessIn the context of climate change, increased pH and alcohol content can result in heavier wines, while some consumers are moving towards a lighter, fresher style of wine. Beyond the notion of acidity, the sensory aspect must also be taken into account (fresh fruit aromas, vegetal notes, etc.). From veraison to bottling, each step can have an impact on the different layers of a wine’s freshness. This article aims to present recent results and tools related to fermentation management and the search for freshness in winemaking. Freshness ENG F
THE OXYGEN CONSUMPTION RATE OF AN INACTIVE DRY YEAST (IDY) SELECTED TO PROTECT WINE FROM OXIDATION
The oxygen consumption rate of a specific inactivated yeast, Pure-Lees™ Longevity, (Lallemand) specially selected to protect wine from oxidation thanks to its high capacity for oxygen consumption was calculated using a non-destructive luminescence-based technique in a model solution, to which different concentrations of inactive dry yeast, sulphur dioxide or ascorbic acid were added. Results indicate that the specific inactivated yeast consumes oxygen at a similar rate to sulphur dioxide at the usual concentrations of use for both antioxidants.PLL Pons Final
AN ORIGINAL AND NEW SPECIFIC INACTIVATED YEAST TO IMPROVE THE OXIDATIVE STABILITY OF WHITE AND ROSÉ WINES
In this paper we present research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of a new specific inactivated yeast developed for the protection of musts and wines against oxidation. This results from the application of an optimized production process to a unique strain of Saccharomyces cerevisiae yeast to maximize the biosynthesis and accumulation of intracellular glutathione and other compounds of interest. Non-targeted metabolomic characterization has demonstrated the unique composition of the new inactivated yeast and its impact on wine compared with other inactivated yeasts (standard and high glutathione content inactivated yeast). In addition to its high content in reduced glutathione, the presence of other reducing peptides further increases the positive impact of this specific inactivated yeast on the oxidative stability of wine. Numerous application trials have been carried out, at pilot scale in particular, on white and rosé vinifications during the 2017 and 2018 vintages, to evaluate the impact of this inactivated yeast on wine quality when added before fermentation (after pressing, during clarification or in pre-fermentation cold storage). The results show that early treatment with the specific inactivated yeast allows for better preservation of aromatic compounds and color as well as increased radical-scavenging activity in wines up to bottling. Glutastar final eng