Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial study

Specific inactivated Yeast Derivatives (SYDs) are obtained from S. cerevisiae yeasts by various processes (thermal, mechanical, and enzymatic) and have diverse oenological applications to improve wine quality. However, different impacts on wine sensory characteristics and aromas were reported depending on SYD types and fractions, wine matrices, and experimental settings. Few works have examined the impact of SYDs on aromas while also considering their effects on wine macromolecules influencing organoleptic properties. This work aimed to implement a multifactorial approach to study the impact of different SYDs on the aromatic composition and the sensory profile of one white and one red wine at a pilot scale. Concomitant analyses of wine characteristics, including oenological properties, polyphenolic and polysaccharidic compositions, were performed. Wines were treated with various S. cerevisiae SYDs provided by Lallemand at oenological dosages. The impacts on olfactory and gustatory properties were studied with a sensory panel of trained judges using monadic profiling. The volatile profile of wines was determined by HS-SPME-GC-MS, polysaccharide content by GC-MS following hydrolysis and derivatisation, and polyphenol content and profiles by UV-visible spectrophotometry and size-exclusion chromatography. Yeast derivative and wine matrix effects were observed in the variation of volatile compounds in treated wines compared to the control wine for all chemical classes. Results from the chemical analysis showed that the release of aroma compounds in the headspace varied according to the SYDs used. This effect was accentuated in the white wine, thus highlighting the matrix effect. Correlations between significant aroma variations in the headspace and their hydrophobicity were found. The wines resulting from the different treatments could be separated by sensory and principal component analysis (PCA), and according to the modulated sensory attributes, such as red and black fruit, citrus. In addition to improving the understanding of the interaction phenomena between SYDs and aroma compounds in wine, these results may also help anticipate the sensory and aromatic impacts of their use in oenological applications.