Novel method to reduce fishy aftertaste in wine and seafood pairing using alcohol-treated yeast cells.

Toshikazu Tsuji, Keiko Kanai, Aki Yokoyama, Takayuki Tamura, Kenichi Hanamure, Kanako Sasaki, Ryoji Takata, Satoshi Yoshida

Index: J. Agric. Food Chem. , (2012)

Full Text: HTML

Abstract

"Fishy aftertaste" is sometimes perceived in wine consumed with seafood. Iron in wine has been reported to be a key compound that produces fishy aftertaste. However, cost-effective methods to remove iron from wine have not been developed. Here, we describe a cost-effective and safe iron adsorbent consisting of alcohol-treated yeast (ATY) cells based on the observation that nonviable cells adsorbed iron after completion of fermentation. Treatment of cells with more than 40% (v/v) ethanol killed them without compromising their ability to adsorb iron. Drying the ATY cells did not reduce iron adsorption. Use of ATY cells together with phytic acid had a synergistic effect on iron removal. We term this means of removing iron the "ATY-PA" method. Sensory analysis indicated that fishy aftertaste in wine-seafood pairings was not perceived if the wine had been pretreated with both ATY cells and phytic acid.