Observatorio de I+D+i UPM

Memorias de investigación
Research Publications in journals:
Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids
Year:2007
Research Areas
  • Foodstuffs tecnology
Information
Abstract
The aim of this work was to study the formation of vinylphenolic pyroanthocyanin pigments by three strains of Saccharomyces cerevisiae and one strain each of Saccharomyces uvarum and Saccharomyces montuliensis during the fermentation of red grape (Vitis vinifera L. cv. Tempranillo) must containing additional hydroxycinnamic acids (caffeic acid, ferulic acid or p-coumaric acid, 50 mg/l). These pigments were identified and quantified by high pressure liquid chromatography-diode array detection, their structures confirmed by liquid chromatography/electrospray interface-mass spectrometry, and their mechanisms of formation proposed. Depending on the yeast strain employed, different quantities of these pigments were formed. These pigments affect the colour of the finished wine, sometimes greatly intensifying it.
International
Si
JCR
Si
Title
INT J FOOD MICROBIOL
ISBN
0168-1605
Impact factor JCR
2,581
Impact info
Volume
Journal number
116
From page
144
To page
152
Month
SIN MES
Ranking
Participants
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotécnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos
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