Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines

This study shows the impact of three different commercial inactive yeast derivatives (IYDs) (Opti Less™, Noblesse™, Optimum White™, Lallemand, Canada and Oenolees MP™ Lafort, USA) during 6-month aging period on volatile profile, sensory attributes antiradical activity, including polyphenols total free sulfhydryl (-SH groups) content, Grašac wines made in sequential fermentation with native Hanseniaspora uvarum S-2 Saccharomyces cerevisiae QA23. The addition IYDs helped maintaining constant values activity by increasing polyphenolic mitigating decrease -SH groups. HS-SPME-GC-MS analysis showed that esters were major compounds, ethyl-acetate 2-phenyl-ethyl-acetate being most abundant among all samples, followed ethyl-dodecaonate, ethyl-decanoate 3-methyl-butyl-octanoate, them contributing to fruity floral aromas wine. As concentration increased, a corresponding rise levels certain volatiles, such as 2-methyl-1-propanol, phenyl-ethyl-alcohol ethyl-octanoate, was observed. Sensory generally improved taste odor profile wine reducing astringency fullness complexity, regardless IYD type. results demonstrated may have varying effects wine, each product having its specific purposes, providing tools for winemakers carefully regulate obtain desired