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.

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