RT info:eu-repo/semantics/article T1 Evaluation of yeast derivative products developed as an alternative to lees: the effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines A1 Barrio Galan, Rubén Del A1 Úbeda, Cristina A1 Gil, Mariona A1 Medel Marabolí, Marcela A1 Sieczkowski, Nathalie A1 Peña Neira, Álvaro K1 yeast derivatives; polysaccharides; red wine colour; phenolic compounds; volatile compounds; astringency AB Due to the increase of the use of yeast derivatives (YDs) in winemaking to improvethe technological and sensory properties in wines, in this work we evaluated the e ect of thepost-fermentation application of di erent yeast derivative products on the physical and chemicalproperties and astringency of red wines during two consecutive harvests. A commercial and twoexperimental new yeast derivatives were applied at a medium-high dosage (30 g/hL). The additionof di erent yeast derivatives in red wine increased the concentration of di erent polysaccharidefractions and, therefore, the total polysaccharide content, producing a decrease in the durationof the wine astringency perception over time. The use of yeast derivatives could produce anadsorption/clarification and/or protective e ect on the phenolic compounds. However, it did notproduce an important modification of the colour parameters. An intensification or a lower decreaseof the most volatile compound groups was produced, but it depended on the YDs and yeast strainused in fermentation and post-fermentation processes. PB MDPI YR 2019 FD 2019 LK https://uvadoc.uva.es/handle/10324/65721 UL https://uvadoc.uva.es/handle/10324/65721 LA eng NO Molecules 2019, 24, 1478 NO Producción Científica DS UVaDOC RD 02-abr-2025