YEAST DERIVATIVES FOR PRECISION OENOLOGY: EMERGING AND SUSTAINABLE APPLICATION FOR WINE PRODUCTION (WINNY)
type: CreativeWork
description: Yeast derivative products (YDPs) have become widely employed in modern oenology, being used as tools to enhance fermentation kinetics, improve wine stability, and modulate sensory properties. Despite their increasing application, the mechanisms underlying their action remain only partially understood, and their use in winemaking is often based on empirical knowledge rather than on a comprehensive understanding of their chemical and functional characteristics. This PhD research represents the first systematic study in which an in-depth chemical characterization was performed on such a large number of YDPs, providing an unprecedented overview of their composition. Furthermore, it constitutes the first work in which these derivatives were tested across such a broad spectrum of enological trials. In particular, the attention was focused on (I) alcoholic and malolactic fermentations, (II) tartaric, protein and color stabilization, (III) and impact on aging of sparkling wine. The innovative approach of this thesis lied in the combination of a detailed analytical characterization with an extensive experimental evaluation, which together allow for the establishment of correlations between the chemical composition of YDPs and their oenological effects. Innovative techniques such as atomic force microscopy (AFM) and nuclear magnetic resonance (NMR) were also applied for the first time on YDPs. The results highlighted the strong variability among different commercial products, not only in terms of composition (i.e., proteins, polysaccharides, amino acids, glutathione, cysteine) but also regarding their capacity to influence fermentation kinetics, colloidal stability, antioxidant properties, protein haze formation, tartaric stabilization, and color preservation. This variability underscores the importance of considering the specific characteristics of each product, whose behavior depend not only on its intrinsic characteristics, but also on the wine matrix in which the product …
abstract: Yeast derivative products (YDPs) have become widely employed in modern oenology, being used as tools to enhance fermentation kinetics, improve wine stability, and modulate sensory properties. Despite their increasing application, the mechanisms underlying their action remain only partially understood, and their use in winemaking is often based on empirical knowledge rather than on a comprehensive understanding of their chemical and functional characteristics. This PhD research represents the first systematic study in which an in-depth chemical characterization was performed on such a large number of YDPs, providing an unprecedented overview of their composition. Furthermore, it constitutes the first work in which these derivatives were tested across such a broad spectrum of enological trials. In particular, the attention was focused on (I) alcoholic and malolactic fermentations, (II) tartaric, protein and color stabilization, (III) and impact on aging of sparkling wine. The innovative approach of this thesis lied in the combination of a detailed analytical characterization with an extensive experimental evaluation, which together allow for the establishment of correlations between the chemical composition of YDPs and their oenological effects. Innovative techniques such as atomic force microscopy (AFM) and nuclear magnetic resonance (NMR) were also applied for the first time on YDPs. The results highlighted the strong variability among different commercial products, not only in terms of composition (i.e., proteins, polysaccharides, amino acids, glutathione, cysteine) but also regarding their capacity to influence fermentation kinetics, colloidal stability, antioxidant properties, protein haze formation, tartaric stabilization, and color preservation. This variability underscores the importance of considering the specific characteristics of each product, whose behavior depend not only on its intrinsic characteristics, but also on the wine matrix in which the product …
author: ALTOMARE, ALESSIO
language: eng
keywords: Yeast derivative product, Alcoholic fermentation, Malolactic fermentation, Wine stabilization, Tirage., Settore AGRI-07/A - Scienze e tecnologie alimentari
date published: 2026-01-27
date modified: 2026-07-27T20:19:08Z
provider: Università degli Studi di Milano
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Università degli Studi di Milano

PropertyValue
property ID: Handle
value: https://hdl.handle.net/2434/1205474