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Maximizing Wine Antioxidants: Yeast's Contribution to Melatonin Formation
Elena Cristina Scutarașu1, Răzvan George Niță1, Laurian Vlase2
1Faculty of Horticulture, "Ion Ionescu de la Brad" Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania.
Antioxidants (Basel, Switzerland)
|August 29, 2024
Summary
This study reveals that specific yeast strains significantly impact melatonin levels and antioxidant capacity in wine. Mixtures of Saccharomyces and non-Saccharomyces yeasts enhance melatonin formation, highlighting its nutritional value.
Area of Science:
- Enology
- Food Science
- Biochemistry
Background:
- Melatonin, a compound with anti-aging, anti-inflammatory, and antidepressant properties, is present in fermented beverages like wine.
- Wine's antioxidant capacity is typically linked to phenolic compounds, but melatonin's role is less understood.
- Yeast activity, grape variety, soil, and climate influence melatonin concentration in wine.
Purpose of the Study:
- To evaluate the impact of different yeast species (Saccharomyces and non-Saccharomyces) on melatonin formation in wine.
- To assess the contribution of melatonin to the total antioxidant capacity of wine.
- To analyze the relationship between melatonin levels, phenolic compounds, and overall antioxidant activity.
Main Methods:
- Analysis of ten phenolic compounds using high-performance liquid chromatography (HPLC) coupled with mass spectrometry.
- Evaluation of total antioxidant capacity using the ABTS+ method.
- Comparison of melatonin levels produced by different yeast strains and their combinations.
Main Results:
- Mixtures of Saccharomyces and non-Saccharomyces yeasts significantly increased melatonin levels in wine.
- Bâtonnage products enhanced the efficiency of non-Saccharomyces yeasts in melatonin production.
- A strong correlation was observed between higher melatonin levels and increased antioxidant activity.
Conclusions:
- Grape variety and specific yeast strains critically influence melatonin concentration in wine.
- Melatonin contributes significantly to the total antioxidant capacity of wine, independent of phenolic compounds.
- Further research is needed to fully understand melatonin's role and potential benefits in wine.
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