Observatorio de I+D+i UPM

Memorias de investigación
Research Publications in journals:
Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content
Year:2007
Research Areas
  • Foodstuffs tecnology
Information
Abstract
HPLC with refractive index detection (HPLC/RI) was used to study the autolytic release of polysaccharides from the cell walls of six strains of Saccharomyces cerevisiae and the commercial yeast species Sacch. uvarum in a model medium over a nine month period of ageing over lees. The effect of adding b-glucanase was also studied. In the presence of this enzyme autolysis was complete within 2¿3 weeks; conventional autolysis needed to proceed for at least five months before large quantities of released polysaccharides could be detected. The final polysaccharide profile of the model medium obtained by enzyme-assisted autolysis was, however, different to that obtained by conventional autolysis, with more fragments of smaller molecular weight and a greater grouping of molecular sizes in the HPLC/RI peaks. The influence on the monomeric anthocyanin content of commercial red wines was examined by HPLC with photodiode array detection (HPLC/PDAD). Ageing over lees without enzymes appeared to have a protective effect on the total monomeric anthocyanin content, while the use of b-glucanase led to a large reduction in their concentration, probably via the undesirable activity of b-glucosidase impurities.
International
Si
JCR
Si
Title
FOOD CHEM
ISBN
0308-8146
Impact factor JCR
3,052
Impact info
Volume
Journal number
105
From page
838
To page
846
Month
SIN MES
Ranking
Participants
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotécnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos
S2i 2020 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
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