Yeast derivatives: a promising alternative for white wine oxidation prevention

In the previous decade, use of Yeast Derivatives (YD) was proposed as a new strategy to control wine oxidation (Comuzzo et al., 2015). These products are obtained from yeasts by autolytic or hydrolytic processes and then dried obtain commercial products. The aim this work carry out preliminary investigation YDs with different compositions in order (i) compare their capacity prevent white comparison conventional treatment using SO2, (ii) evaluate impact on quality.