The effect of yeast autolysis on the composition of wine

Anotace: The experiment aims to monitor the amino acid content, total polyphenolic components, and antioxidant activity values of wines that have matured on yeast and non-yeast sludge. The grape varieties used in the experiment, which lasted 300 days, were (Vitis vinifera L.) Chardonnay, Riesling rhinestone, and Veltliner green. During this time, both the measured parameters and the characteristics of the wine gradually changed. The total amount of amino acids in the wines aged on yeast sludge was more than 200% greater than that found in wines aged without yeast sludge. A 30% decrease in the total polyphenolic component content was noted for wines produced with yeast lees. The antioxidant activity levels correlated with the total polyphenol content, with the levels in wines made with yeast lees on average 13% lower. The experiment showed that wines produced by these different methods have different mutagenic characteristics. Sensory analysis of the wines demonstrated that wines matured on yeast sludge have better organoleptic properties. These wines were sturdier, fuller, and more harmonious than wines aged without a yeast sludge.