Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation
In the present study, we investigated the extent to which specific sulphur dioxide-producing wine yeasts produce SO<sub>2</sub> during alcoholic fermentation and whether the SO<sub>2</sub> they produce is sufficient to prevent oxidation during wine storage. Fermentation was c...
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MDPI AG
2022-09-01
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| Online Access: | https://www.mdpi.com/2076-3417/12/17/8848 |
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| author | Diána Sárdy Nyitrai Zsuzsanna Varga Annamária Sólyom-Leskó Miklós Kállay Szabina Steckl Balázs Nagy Dorottya Kocsis Eszter Antal |
| author_facet | Diána Sárdy Nyitrai Zsuzsanna Varga Annamária Sólyom-Leskó Miklós Kállay Szabina Steckl Balázs Nagy Dorottya Kocsis Eszter Antal |
| author_sort | Diána Sárdy Nyitrai |
| collection | DOAJ |
| description | In the present study, we investigated the extent to which specific sulphur dioxide-producing wine yeasts produce SO<sub>2</sub> during alcoholic fermentation and whether the SO<sub>2</sub> they produce is sufficient to prevent oxidation during wine storage. Fermentation was carried out at 12 °C and 20 °C. After inoculation with yeast, the evolution of free and total sulphurous acid concentrations, acetaldehyde concentrations (11.6–46.9 mg L<sup>−1</sup>) and total polyphenol concentrations (137.4–244.7 mg L<sup>−1</sup>), including leucoanthocyanin and catechin concentrations (leucoanthocyanidin: 8.5–75.1 mg L<sup>−1</sup>; catechin: 70.8–115.4 mg L<sup>−1</sup>), were investigated during the storage of fermented wines. The amount of free sulphur dioxide was measured between 5 and 10 mg L<sup>−1</sup>. Total sulphuric acid ranged from 6 to 22 mg L<sup>−1</sup>, taking into account the results of the three years studied. The aim of our tests was to observe whether the use of sulphur-producing yeasts during the ageing of fermented wines showed any benefit. The results of all three vintages tested showed that neither the 12 °C nor the 20 °C fermented batches showed any advantage in using sulphur dioxide-producing yeasts. Our results show that there is no clear evidence that the yeast produces sufficient sulphur dioxide during fermentation and that there is no clear demonstrable benefit from its use. |
| first_indexed | 2024-03-10T01:59:51Z |
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| language | English |
| last_indexed | 2024-03-10T01:59:51Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-756367b174634029956f363210e245222023-11-23T12:47:57ZengMDPI AGApplied Sciences2076-34172022-09-011217884810.3390/app12178848Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine MaturationDiána Sárdy Nyitrai0Zsuzsanna Varga1Annamária Sólyom-Leskó2Miklós Kállay3Szabina Steckl4Balázs Nagy5Dorottya Kocsis6Eszter Antal7Institute of Viticulture and Enology, Hungarian University of Agricultural and Life Sciences, Ménesi str. 45, 1118 Budapest, HungaryInstitute of Viticulture and Enology, Hungarian University of Agricultural and Life Sciences, Ménesi str. 45, 1118 Budapest, HungaryInstitute of Viticulture and Enology, Hungarian University of Agricultural and Life Sciences, Ménesi str. 45, 1118 Budapest, HungaryInstitute of Viticulture and Enology, Hungarian University of Agricultural and Life Sciences, Ménesi str. 45, 1118 Budapest, HungaryInstitute of Viticulture and Enology, Hungarian University of Agricultural and Life Sciences, Ménesi str. 45, 1118 Budapest, HungaryInstitute of Viticulture and Enology, Hungarian University of Agricultural and Life Sciences, Ménesi str. 45, 1118 Budapest, HungaryInstitute of Viticulture and Enology, Hungarian University of Agricultural and Life Sciences, Ménesi str. 45, 1118 Budapest, HungaryDiagnosticum Zrt., Attila str. 126., 1047 Budapest, HungaryIn the present study, we investigated the extent to which specific sulphur dioxide-producing wine yeasts produce SO<sub>2</sub> during alcoholic fermentation and whether the SO<sub>2</sub> they produce is sufficient to prevent oxidation during wine storage. Fermentation was carried out at 12 °C and 20 °C. After inoculation with yeast, the evolution of free and total sulphurous acid concentrations, acetaldehyde concentrations (11.6–46.9 mg L<sup>−1</sup>) and total polyphenol concentrations (137.4–244.7 mg L<sup>−1</sup>), including leucoanthocyanin and catechin concentrations (leucoanthocyanidin: 8.5–75.1 mg L<sup>−1</sup>; catechin: 70.8–115.4 mg L<sup>−1</sup>), were investigated during the storage of fermented wines. The amount of free sulphur dioxide was measured between 5 and 10 mg L<sup>−1</sup>. Total sulphuric acid ranged from 6 to 22 mg L<sup>−1</sup>, taking into account the results of the three years studied. The aim of our tests was to observe whether the use of sulphur-producing yeasts during the ageing of fermented wines showed any benefit. The results of all three vintages tested showed that neither the 12 °C nor the 20 °C fermented batches showed any advantage in using sulphur dioxide-producing yeasts. Our results show that there is no clear evidence that the yeast produces sufficient sulphur dioxide during fermentation and that there is no clear demonstrable benefit from its use.https://www.mdpi.com/2076-3417/12/17/8848sulfur-dioxidedry yeast starter<i>Saccharomyces cerevisiae</i> |
| spellingShingle | Diána Sárdy Nyitrai Zsuzsanna Varga Annamária Sólyom-Leskó Miklós Kállay Szabina Steckl Balázs Nagy Dorottya Kocsis Eszter Antal Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation Applied Sciences sulfur-dioxide dry yeast starter <i>Saccharomyces cerevisiae</i> |
| title | Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation |
| title_full | Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation |
| title_fullStr | Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation |
| title_full_unstemmed | Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation |
| title_short | Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation |
| title_sort | analysis of a special sulphite producing yeast starter after fermentation and during wine maturation |
| topic | sulfur-dioxide dry yeast starter <i>Saccharomyces cerevisiae</i> |
| url | https://www.mdpi.com/2076-3417/12/17/8848 |
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