Valentina Civa, Marco Ongaro, Matteo Bosaro, Paolo Antoniali, and Paola Domizio*
*Universita’ Studi di Firenze, Via Donizetti, Firenze, 50144, Italy 
(paola.domizio@unifi.it)

To promote more sustainable production methods and greater respect for the natural characteristics of wines, this study evaluated the impact of non-conventional yeast derivatives on the chemical and physical properties of wines. In particular, various types of yeast derivatives obtained from Saccharomycodes ludwigii were used. This is an osmophilic yeast whose affect on wine has so far been evaluated only as a function of its metabolic activity. However, recent studies have indicated that yeasts belonging to the Saccharomycodes genus can release significant amounts of polysaccharides, particularly mannoproteins, into the medium both during growth and after inactivation. These macromolecules are known to interact with various compounds in wine, contributing to its colloidal stability. Thus, after optimizing the growth conditions favoring production of S. ludwigii biomass, innovative techniques for yeast inactivation were employed and the effect of different derivatives on the final chemical and physical characteristics of white wine was assessed. All fermentation tests conducted with S. ludwigii derivatives exhibited better fermentation kinetics than the control. Basic parameters were consistent across all wines. However, there were significant differences in the aromatic profiles. Wines treated with S. ludwigii derivatives showed higher polysaccharide content compared to the control. Further analysis is warranted to evaluate the influence of these macromolecules on wine colloidal stability and sensory characteristics over time.

Funding Support: Enartis