Comparative Analysis of Glutathione Production by Commercial Non-Saccharomyces Yeast Strains in Wine
Highlights from ASEV National Meeting Poster Presentation:
- Glutathione (GSH) and Its Role: Discover the importance of GSH as an antioxidant in wine, mitigating oxidation, browning, and preserving aroma.
- Non-Saccharomyces Yeast (NSY) Strains: Learn about the enhanced GSH production capabilities of commercial NSY strains, such as Lachancea thermotolerans, Pichia kluyveri, and Torulaspora delbrueckii.
- Methodology Insights: The study involved fermenting Chardonnay and Pinot Noir musts with NSY, followed by Saccharomyces cerevisiae, under different pH and temperature conditions to evaluate GSH levels.
- Key Findings: Torulaspora delbrueckii CHCC5755 significantly increased GSH concentrations in both wines, outperforming GSH-rich yeast derivatives.
- Practical Applications: Explore how these findings can be scaled to commercial levels, potentially improving wine quality through natural antioxidant mechanisms.
