Physical technologies for selective extraction of oenological ingredients from Saccharomyces cerevisiae: Mechanisms, targets, and process performance

Berzosa, Alejandro (Universidad de Zaragoza) ; Marín-Sánchez, Javier (Universidad de Zaragoza) ; Martínez, Juan Manuel (Universidad de Zaragoza) ; Álvarez, Ignacio (Universidad de Zaragoza) ; Sánchez-Gimeno, Cristina (Universidad de Zaragoza) ; Raso, Javier (Universidad de Zaragoza)

Resumen: Background: Yeast-derived ingredients are increasingly used in winemaking as clean-label tools to support fermentation, stability, and oxidative protection while reducing sulphite additions (SO2). Many relevant compounds in Saccharomyces cerevisiae are intracellular or embedded in the cell wall, but their recovery is limited by the low permeability and robustness of the yeast envelope. Conventional manufacturing still relies largely on heat-assisted inactivation and autolysis, which can be slow, energy intensive, and poorly selective, and may compromise sensitive molecules. Scope and approach: This review synthesizes physical technologies to obtain yeast-derived oenological ingredients, focusing on ultrasound, high-pressure homogenization, bead milling and pulsed electric fields. We link permeabilization versus disruption mechanisms to the release of key targets (assimilable nitrogen sources, peptides/proteins including glutathione, and cell-wall polymers such as mannoproteins and β-glucans). Technologies are benchmarked for yield, selectivity, thermal load, downstream clarification needs, scalability, and energy demand. We also discuss sequential/cascade and hybrid strategies, and feedstock variability (cultivated yeast vs. wine lees or spent brewer's yeast) in circular-bioeconomy routes. Key findings and conclusions: Physical processing can enable faster and more controllable extraction than conventional approaches, but outcomes depend strongly on the target compound, process intensity, and temperature control. Data reported in the literature remain inconsistent across studies, particularly regarding energy input, temperature history, mass balances, and product specifications, which limits robust TEA/LCA and evidence-based scale-up.
Novelty and significance: We propose a target-oriented decision framework to guide technology selection and process design for tailored yeast derivatives in winemaking and to highlight priorities for standardized reporting and future research.

Idioma: Inglés

DOI: 10.1016/j.tifs.2026.105829

Año: 2026

Publicado en: TRENDS IN FOOD SCIENCE & TECHNOLOGY 174 (2026), 105829 [17 pp.]
ISSN: 0924-2244

Financiación: info:eu-repo/grantAgreement/ES/AEI/PID2020-113620RB-I00
Financiación: info:eu-repo/grantAgreement/ES/DGA/A03-20R
Financiación: info:eu-repo/grantAgreement/ES/MCIU/FPU20-02527

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)