Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 18, 2005, Pages 7232-7237

  Nunez, Yolanda P ^a   Carrascosa, Alfonso V ^a   González, Ramón ^a   Polo, María C ^a   Martínez Rodríguez, Adolfo J ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Autolytic mutant; Foaming properties; Sensory analysis; Sparkling wines; Yeast autolysis

Indexed keywords

POLYSACCHARIDE;

ARTICLE; CARBONATED BEVERAGE; COMPARATIVE STUDY; FERMENTATION; FOOD HANDLING; GENETICS; HUMAN; METABOLISM; METHODOLOGY; MUTATION; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; SENSATION; TIME; WINE;

CARBONATED BEVERAGES; CHEMISTRY, PHYSICAL; FERMENTATION; FOOD HANDLING; HUMANS; MUTATION; POLYSACCHARIDES; SACCHAROMYCES CEREVISIAE; SENSATION; TIME FACTORS; WINE;

EID: 25444479371     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050191v     Document Type: Article

References (36)

1. Todd, B. E. N.; Fleet, G. H.; Henschke, P. A. Promotion of autolysis through the interaction of killer and sensitive yeasts: potential application in sparkling wine production. Am. J. Enol. Vitic. 2000, 51, 65-72.
2. Martínez-Rodríguez, A.; Carrascosa, A. V.; Martin-Alvarez, P. J.; Moreno-Arribas, V.; Polo, M. C. Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method. J. Ind. Microbiol. Biotechnol. 2002, 29, 314-322.
3. Martínez-Rodríguez, A.; Polo M. C. Characterization of the nitrogen compounds released during yeast autolysis in a model wine system. J. Agric. Food Chem. 2000, 48, 1081-1085.
4. Escot, S.; Feuillat, M.; Dulau, L.; Charpentier, C. Release of polysaccharides by yeast and the influence of released polysaccharides on colour stability and wine astringency. Aust. J. Grape Wine Res. 2001, 7, 153-159.
5. Leroy, M. J.; Charpentier, M.; Duteurtre, B.; Feuillat, M.; Charpentier, C. Yeast autolysis during champagne aging. Am. J. Enol. Vitic. 1990, 41, 21-28.
6. Andrés-Lacueva, C.; Lamuela-Raventós, R. M.; Buxaderas, S.; De la Torre-Boronat, M. C. Influence of variety and aging on foaming properties of cava (sparkling wine) 2. J. Agric. Food Chem. 1997, 45, 2520-2525.
7. Feuillat, M.; Charpentier, C. Autolysis of yeast in champagne. Am. J. Enol. Vitic. 1982, 3, 6-13.
8. Feuillat, M. Préparation d'autolysats de levures et addition dans les vins effervescents élaborés selon la méthode champenoise. Rev. Fr. Oenol. 1987, 109, 17-27.
9. Charpentier, C.; Feuillat, M. Yeast autolysis. In Wine Microbiology and Biotechnology; Fleet, G. H., Ed.; Harwood Academic Publishers: Lausanne, Switzerland, 1993; pp 225-242.
10. Peppler, H. J. Yeast extracts. In Economic Microbiology, Volume 7, Fermented Foods; Rose, A. H., Ed.; Academic Press: London, 1982; pp 293-312.
11. Pretorius, I. S. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 2000, 16 (8), 675-729.
12. Ramon, D.; González-Candelas, I.; Pérez-González, J. A.; González, R.; Ventura, I.; Sánchez-Torres, P.; Vallés, S.; Piñaga, F.; Gallego, M. V.; Férnandez-Espinar, M. T.; Querol, A. Aplicaciones de la biología molecular en enología. Microbiología (Madrid) 1995, 67-74.
13. European Commission, Regulation (EC) 1830/2003 of the European Parliament and of the Council, 22 September 2003. Off. J. Eur. Union 2003, L268, 24.
14. González, R.; Martínez-Rodríguez, A. J.; Carrascosa, A. V. Yeast autolytic mutants potentially useful for sparkling wine production. Int. J. Food Microbiol. 2003, 84, 21-26.
15. Martínez-Rodríguez, A.; Carrascosa, A. V.; Barcenilla, J. M.; Pozo-Bayón, M. A.; Polo, M. C. Autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wine production. Food Microbiol. 2001, 18, 183-191.
16. Bradford, M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilising the principle of protein-dye binding. Anal. Biochem. 1976, 72, 248-255.
17. Doi, E.; Shibata, D.; Matoba, T. Modified colorimetric ninhydrin methods for peptidase assay. Anal. Biochem. 1981, 118, 173-184.
18. Segarra, I.; Lao, C.; López-Tamames, E.; Torre-Boronat de la, M. C. Spectrophotometric methods for the analysis of polysaccharides levels in winemaking products. Am. J. Enol. Vitic. 1995, 46, 564-570.
19. Pueyo, E.; Olano, A.; Polo, M. C. Neutral monosaccharides composition of the polysaccharides from must, wines and cava wines. Rev. Esp. Cienc. Tecnol. Aliment. 1995, 35, 191-201.
20. Troyano, E.; Olano, A.; Fernandez-Diaz, M. Gas-chromatographic analysis of free monosaccharides in milk. Chromatographia 1991, 32, 379-382.
21. Moreno-Arribas, V.; Pueyo, E.; Nieto, F. J.; Martín- Álvarez, P. J.; Polo, M. C. Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines. Food Chem. 2000, 70, 309-317.
22. Office International de la Vigne et du Vin: Resolution ENO 2/94. OIV standard for the international wine competitions. Bull. O.I.V. 1994, 67, 551-597.
23. Obiols, J. M.; De La Presa-Owens, C.; Buxaderas, S.; Bori, J. L.; De La Torre-Boronat, C. Protocolo de evaluación de la formación de la efervecencia y espuma en un vino espumoso. ACE Rev. Enol. 1998, 44, 3-8.
24. Martínez-Rodríguez, A.; Polo, M. C. Effect of the addition of bentonite to the tirage solution on the nitrogen composition and sensory quality of sparkling wines. Food Chem. 2003, 81, 383-388.
25. SPSS Inc. SPSS for Windows, version 9.0; SPSS: Chicago, IL, 1998.
26. Dizy, M.; Polo, M. C. Changes of the concentration of nitrogenous compounds during fermentation of must at pilot-plant scale. Food Sci. Technol. Int. 1996, 2, 87-93.
27. Kelly-Treadwell, P. H. Protease activity in yeast: Its relationship to autolysis and champagne character. Aust. Grapegrowers Winemakers 1988, 4, 58-66.
28. Bidan, P.; Feuillat, M.; Moulin, J. P. Les vins mousseux. Rapport de la France. 65 iéme Assemblée Générale de I'OIV. Bull. O.I.V. 1986, 59, 563-626.
29. Llauberes, R. M.; Dubourdieu, D.; Villettaz, J. C. Exocellular polysaccharides from Saccharomyces in wine. J. Sci. Food Agric. 1987, 41, 277-286.
30. Colagrande, O.; Ottina, R. Lo spumante Classico italiano. Metodo Champenois. L'Enotecnico 1990, 3, 65-78.
31. Martínez-Rodríguez, A. Estudio de la autolisis de las levaduras durante la elaboración de vinos de cava. Thesis, Universidad Autónoma de Madrid, Spain, 2000.
32. Martínez-Rodríguez, A.; González, R.; Carrascosa, A. V. Morphological changes in autolytic wine yeast during aging in two model systems. J. Food Sci. 2004, 69, M233-M239.
33. Doco, T.; Vuchot, P.; Cheynier, V.; Moutounet, M. Structural modification of wine arabinogalactans during aging on lees. Am. J. Enol. Vitic. 2003, 54 (3), 150-157.
34. Senee, J.; Robillard, B.; Vignes-Adler, M. Films and foam of Champagne wines. Food Hydrocolloids 1999, 13, 15-26.
35. Gallart, M.; Tomas, X.; Suberbiola, G.; López-Tamames, E.; Buxaderas, S. Relationship between foam parameters obtained by the gas-sparging method and sensory evaluation of sparkling wines. J. Agric. Food Chem. 2004, 84, 127-133.
36. Martin, H.; Arroyo, J.; Sanchez, M.; Molina, M.; Nombela, C. Activity of the yeast map kinase homologue SLT2 is critically required for cell integrity at 37-degrees-C. Mol. Gen. Genet. 1993, 177-184.