Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging
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2014
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American Chemical Society
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Rodríguez-Bencomo, J. J., Andujar-Ortiz, I., Moreno-Arribas, M. V., Simo, C., Gonzalez, J., Chana, A., ... & Pozo-Bayón, M. A. (2014). Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging. Journal of agricultural and food chemistry, 62(6), 1373-1383.
Abstract
The impact of the addition of glutathione-enriched Inactive dry yeast preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, the effects of a second type of IDY preparation with a different claim (fermentative nutrient) and the sole addition of commercial glutathione into the model wines were also assessed. Model wines were spiked with the low molecular weight fraction (<3 kDa permeate) isolated from the IDYs, avoiding the interaction of aroma compounds with other yeast components. An exhaustive chemical characterization of both IDY permeates was carried out by using targeted and nontargeted metabolomics approaches using CE-MS and FT-ICR-MS analytical platforms.