Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentrations in wine

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dc.contributor.authorKritzinger, E. C.en_ZA
dc.contributor.authorBauer, Florianen_ZA
dc.contributor.authorDu Toit, W. J.en_ZA
dc.date.accessioned2014-07-07T12:16:18Z
dc.date.available2014-07-07T12:16:18Z
dc.date.issued2013
dc.descriptionCITATION: Kritzinger, E. C., Bauer, F. & Du Toit, W. J. 2013. Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentrations in wine. Australian Journal of Grape and Wine Research, 19:161–170, doi:10.1111/ajgw.12025.
dc.descriptionThe original publication is available at https://onlinelibrary.wiley.com
dc.description.abstractBackground and Aims: Glutathione (GSH) is an antioxidant that plays several important roles in wine, including the limitation of browning and of atypical ageing off-flavours and the preservation of important varietal aroma compounds. In finished wines, however, GSH concentration varies significantly. The influence of several oenological factors, including yeast strain, extended lees contact and yeast assimilable nitrogen content, on the concentration of GSH in wine and in a model wine has been investigated. Methods and Results: The influence of 20 commercial Saccharomyces cerevisiae wine yeast strains on the GSH content after alcoholic fermentation was evaluated in a chemically defined grape juice (CDGJ). A significant difference was observed between strains, with some strains resulting in a GSH content sevenfold higher than that of other strains. In Sauvignon Blanc grape juice with a range of initial GSH concentration, the concentration of GSH fluctuated during fermentation. After alcoholic fermentation, however, GSH concentration was generally lower than that initially present in the juice; strains that resulted in the highest GSH concentration in the wines prepared from CDGJ did not necessarily display a similar trend in grape juice. Conclusions: Yeast strains have a significant impact on the GSH concentration in finished wines, but specific outcomes are dependent on as yet unknown environmental factors. Yeast assimilable nitrogen concentration in a CDGJ did not impact on GSH concentration after fermentation, and GSH concentration generally decreases during ageing irrespective of the yeast strain or the presence of lees. Significance of the Study: The data highlight the influence of certain vinification practices on the GSH concentration in wine and suggest strategies to increase the GSH concentration in commercial wines. Such strategies may help to reduce the use of sulfur dioxide by the industry.
dc.description.urihttps://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12025
dc.description.versionPublisher's version
dc.format.extent10 pages
dc.identifier.citationKritzinger, E. C., Bauer, F. & Du Toit, W. J. 2013. Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentrations in wine. Australian Journal of Grape and Wine Research, 19:161–170, doi:10.1111/ajgw.12025.
dc.identifier.issn1755-0238 (online)
dc.identifier.urihttp://hdl.handle.net/10019.1/92852
dc.language.isoen
dc.publisherWiley
dc.rights.holderAuthors retain copyright
dc.subject.otherWine yeasten_ZA
dc.subject.otherWine and wine makingen_ZA
dc.titleInfluence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentrations in wine
dc.typeArticle
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