Day 1: Tuesday, May 4th, 2021 – 9:30 am
Emerging Technologies for the Extraction of Compounds from Yeast and the Production of New Concepts of Yeast Derivatives
The application of emerging technologies in wine industry is generating growing interest. Ultrasounds (US), pulsed electric fields (PEF) and high pressure techniques (HPT) have been tested with positive results for different purposes, such as the extraction of color, polyphenols and aroma precursors from grape, the inactivation of wine microorganisms and the acceleration of sur-lie ageing, demonstrating to be suitable practices for reducing the amounts of sulfur dioxide added during wine manufacturing. This presentation describes the opportunities offered by these technologies to rapidly extract compounds of relevant enological interest, such as polysaccharides, amino acids and antioxidant molecules, from yeasts. The ability of selected techniques to induce yeast autolysis will be compared with the traditional methods used for managing ageing on lees, as well as for obtaining inactive yeasts and yeast autolysates (enzymes, thermolysis), highlighting their potential contribution for the rational management of sur-lies ageing and for the production of new concepts of yeast derivatives specifically tailored for winemaking use.