Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

© 2015 American Chemical Society. In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory properties of white and rosé sparkling wines aged on lees for 9 months during two consecutive vintages. The addition of these products in the tirage phase did not affect either the content of phenolic compounds, amino acids, and biogenic amines or the foam properties. The commercial product with the highest mannoprotein content and the highest purity caused significant changes in the volatile composition of the wines and enhanced the fruity aromas in both Verdejo and Godello sparkling wines.We thank the Instituto Nacional de Investigación y Tecnologı́a Agraria y Alimentaria (INIA) for the funding provided for this study through Project RTA2009-029-C02 (with FEDER funds). L.M.-L. also thanks La Rioja Government for the financing of her predoctoral fellowship.Peer Reviewe