Glutathione-rich yeast and its use for preserving wines

Abstract

The present disclosure concerns a method for the prevention of defective ageing white wines, wherein, during the preparation of said wine, yeast previously rich in glutathione is introduced into the must at the beginning of, during or after the alcoholic fermentation step, the yeast is astrain deposited at Institut Pasteur, on 20 Feb. 2019 under accession number CNCM 1-5404. The present disclosure also concerns glutathione-richstrain deposited at Institut Pasteur, on 20 Feb. 2019 under accession number CNCM 1-5404 as well as processes using the strain in active or inactivated forms for preserving wine. The present disclosure also concerns a glutathione-rich inactivated dry yeast comprising a first dipeptide having the formula C12H25N303 with a molecular weight of 259.3458 g/mole; and a second dipeptide having the formula C12H25N503 with a molecular weight of 287.3593 g/mole, as well as processes using the inactivated dry yeast for preserving wine.