Postfermentation wine yeast lees show antioxidant properties based on their ability to consume dissolved oxygen. The oxygen consumption capacity of suspended yeast lees obtained after fermentations with six commercial active dry yeast strains was investigated in model, white and red wines using fluorescence-based oxygen sensors operating in a nondestructive way. In model solution, the oxygen consumption rate of yeast lees was shown to depend on their amount, yeast strain, sulfur dioxide and temperature. It is slightly lower in red than in white wines. It is strongly decreased by current levels of free sulfur dioxide, thus excluding the complementary use of both as antioxidants in wine. However, in 25 randomly sampled white wines produced under commercial conditions, the rate and extent of oxygen consumption during the first six months of postfermentation had no significant correlation with any of these interacting factors, making it difficult to predict the actual antioxidant effect of yeast lees. In these wines, yeast lees consumed 0 to 47% of the dissolved oxygen. Although total oxygen consumption capacity of yeast lees is not a limiting factor under commercial winemaking conditions, their oxygen consumption proceeds at a limited rate that reduces but cannot totally prevent concomitant chemical oxidation of the wine.

中文翻译：

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发酵酒酵母糟耗氧：在酿酒条件下影响其速率和程度的因素。

发酵后的酒糟根据其消耗溶解氧的能力显示出抗氧化性能。使用无损操作的基于荧光的氧传感器，在模型酒，白葡萄酒和红葡萄酒中，对六种商业活性干酵母菌株发酵后获得的悬浮酵母泥的耗氧能力进行了研究。在模型溶液中，表明酵母泥的耗氧率取决于其量，酵母菌株，二氧化硫和温度。红葡萄酒中的含量比白葡萄酒中的含量略低。当前游离二氧化硫的含量会大大降低它的含量，因此排除了两者在葡萄酒中作为抗氧化剂的补充用途。但是，在25种在商业条件下生产的随机抽取的白葡萄酒中，发酵后前六个月的耗氧率和程度与这些相互作用因素均无显着相关性，因此很难预测酵母酒糟的实际抗氧化作用。在这些葡萄酒中，酵母酒糟消耗了0至47％的溶解氧。尽管在商业酿酒条件下酵母酒糟的总耗氧量不是限制因素，但是它们的耗氧量以有限的速率进行，从而减少但不能完全防止葡萄酒的伴随化学氧化。