Yeast found that can preserve aromas in young wines

Researchers have found an alternative to sulfites for preserving the fresh, fruity and floral aromas of young wines during storage. Inactive wine yeasts rich in glutathione can reduce the oxidation process. The research group is from the School of Agricultural Engineers of Universidad Politécnica de Madrid, in collaboration with the Institute of Food Science Research (CIAL-CSIC). This will be welcome news for those consumers who are sensitive to sulfites and suffer adverse effects from them.

The usage of oenological additives is based on inactive yeast, which means non-viable yeasts without fermentative capacity. This represents an interesting natural alternative that is getting a great reception from winemakers.