Great diversity among commercial inactive dry-yeast based products

•Commercial inactive dry-yeast based (IDYB) products impact on the winemaking process.•Marked physicochemical differences were observed among all ten commercial IDYB products.•Commercial product 10 (CP10) was found to interact with the seed extract and the salivary protein.•CP10 interacted with the...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2017-03, Vol.219, p.282-289
Main Authors: López-Solís, Remigio, Duarte-Venegas, Celeste, Meza-Candia, Millaray, del Barrio-Galán, Rubén, Peña-Neira, Álvaro, Medel-Marabolí, Marcela, Obreque-Slier, Elías
Format: Article
Language:English
Subjects:
Astringency
Inactive dry yeast product
Mannoprotein
Membrane Glycoproteins - analysis
Membrane Glycoproteins - chemistry
Polysaccharides
Proteins - metabolism
Saccharomyces cerevisiae - metabolism
Wine
Wine - analysis
Winemaking process
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Commercial inactive dry-yeast based (IDYB) products impact on the winemaking process.•Marked physicochemical differences were observed among all ten commercial IDYB products.•Commercial product 10 (CP10) was found to interact with the seed extract and the salivary protein.•CP10 interacted with the salivary protein to form ternary complexes. Commercial inactive dry-yeast based (IDYB) products have been shown to impact positively in different ways on the winemaking process, including sensory enhancement. Despite their relevance little information about physicochemical characteristics of individual IDYB products is available. This study aimed to physicochemically characterize a group of ten commercial IDYB products. Organic, protein and carbohydrate contents by spectrophotometric methods, protein diffusion on cellulose membranes and electrophoretic protein profiles were assessed. Interaction of a IDYB product (CP10) with either salivary protein or a proanthocyanidin-rich extract (binary mixtures) or with both of them (ternary mixtures) was also assessed. Marked physicochemical differences were observed among all ten products. CP10 was found to interact with seed extract and salivary protein. Also, as part of CP10-SE complexes, CP10 interacted with the salivary protein to form ternary complexes. Due to their huge diversity, physicochemical characterization of IDYB products before use in winemaking is recommended.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.09.096