Flor yeast metabolism in a model system similar to cellar ageing of the French "Vin Jaune": Evolution of some by-products, nitrogen compounds and polysaccharides

Authors

  • A. M. Dos Santos
  • M. Feuillat
  • C. Charpentier

DOI:

https://doi.org/10.5073/vitis.2000.39.129-134

Keywords:

Vin Jaune, nitrogen compounds, neutral polysaccharides, ageing yeast, Saccharomyces cerevisiae flor yeasts

Abstract

French flor-sherry wine "Vin Jaune" (Jura region) made from Savagnin grapes is aged under a film of Saccharomyces cerevisiae flor yeasts for 6 years and three months. During this ageing, velum develops and falls corresponding to yeast multiplication and autolysis, In a model system using glass receptacles ("Fioles de Roux") containing sterilised Savagnin wine inoculated with a pure culture of S. cerevisiae flor yeast, the evolution of velum was studied for 15 weeks. At the same time, nitrogen compounds (amino acids, peptides and proteins) and neutral polysaccharides were quantified in relation to glycerol, volatile acidity and acetaldehyde, Compounds such as glycerol, acetic acid and amino acids including proline are consumed by the flor yeasts whereas other compounds such as peptides and neutral polysaccharides are released. At the same time, yeasts produce other compounds, namely acetaldehyde.

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Published

2015-06-15

Issue

Vol. 39 No. 3 (2000): Vitis

Section

Article

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