Yeasts used to delay browning in white wines

Commercial white wines of the Sherry type were subjected to accelerated browning at 35 °C in the absence and presence of yeasts at concentrations of 1, 1.5 and 2 g/l. Based on the results, the yeasts delayed browning in the wines, measured in terms of the absorbance at 420 nm, the effect increasing with increase in the yeast concentration. The addition of yeasts was also found to affect phenolic compounds, particularly decreasing the concentrations of brown compounds. Wines of the same type stored in stoppered bottles at 19 °C for 12 months exhibited a considerable delay of browning in the presence of yeasts with not-too-serious alteration of their sensory properties, which made them still acceptable for consumption.