Evaluation of yeast derivatives on Sauvignon blanc wine quality

Marko Malićanin, Bojana Danilović, Stojan Mančić, Sandra Stamenković Stojanović, Vlada Veljković, Ivana Karabegović

Abstract


The combined effect of the native yeast strain Hanseniaspora uvarum S-2 with commercial yeast derivatives (YDs) on the quality of Sauvignon blanc wine was evaluated. Three commercial YDs were applied at two concentrations (0.2 g/L or 0.4 g/L) over a 15-day period with periodic stirring. Dissolved oxygen content, browning index, total phenolic content, and sensory profile were examined. Results indicated that YDs effectively scavenged oxygen, with lower dissolved oxygen in treated samples than the control. The lowest oxygen content was observed in the wine treated with 0.2 g/L of commercial YD Noblesse (Lallemand, Canada). Total phenolic content did not significantly differ between YDs, but treated wines exhibited more stable color. Browning index was improved in samples with higher derivative doses. Overall, all YDs resulted in wines with comparable sensory profiles, although statistically different scores for taste attributes. The findings confirm that YD treatment mitigates oxidative browning during white wine storage and positively influences sensory aspects.


Keywords


yeast derivatives, Sauvignon blanc, wine

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References


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