Category: Chemistry

Saccharomyces cerevisiae: A Bioreactor for Bioactive and Aromatic Compounds explores the yeast’s dual capacity to produce both sensory-impacting volatile compounds and health-promoting bioactives like melatonin (MEL) and hydroxytyrosol (HT) during alcoholic fermentation. The study reveals a strain-dependent inverse relationship between the synthesis of bioactives and key aromatic compounds, suggesting competing metabolic pathways possibly linked to detoxification strategies. A key focus is on nitrogen metabolism, with findings indicating that strains with higher nitrogen demands, such as Uvaferm VRB®, can still achieve notable production of both MEL, HT, and volatiles. These insights highlight the potential for targeted strain selection and fermentation optimization in producing functional fermented products with enhanced health benefits, without compromising flavour. Further research is needed to fine-tune precursor availability and metabolic regulation for industrial application.

The paper “Maximizing Wine Antioxidants: Yeast’s Contribution to Melatonin Formation” explores how different yeast strains influence melatonin levels in wine, enhancing its antioxidant properties. Melatonin, a compound with anti-aging, anti-inflammatory, and antioxidant benefits, is naturally found in wine but at varying levels depending on yeast activity during fermentation. The study evaluated Saccharomyces and non-Saccharomyces yeasts in fermenting two white wine varieties (Aligoté + Fetească albă and Sauvignon blanc) and found that mixed yeast cultures, especially when combined with bâtonnage products, significantly increased melatonin content. This boost in melatonin was strongly linked to improved antioxidant activity, highlighting the potential for optimizing yeast selection and winemaking techniques to produce wines with enhanced health benefits. The findings suggest new opportunities for the wine industry to create nutritionally superior wines that appeal to health-conscious consumers.

Tartaric acid is essential for wine’s acidity and stability but can form unappealing crystals. To prevent this, winemakers use stabilization methods like cold stabilization, ion exchange, and electrodialysis to remove ions that cause crystal formation. Alternatively, they add stabilizers such as gum arabic, metatartaric acid, and carboxymethyl cellulose to inhibit crystal growth. While these techniques are effective, they can impact wine’s aroma, flavor, and clarity. New methods, like combining treatments and using plasma technology, are emerging to stabilize wines more efficiently, preserving their quality and appeal.