Observatorio de I+D+i UPM

Memorias de investigación
Research Publications in journals:
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-eriched musts with non-Saccharomyces yeasts
Year:2018
Research Areas
  • Natural sciences and health sciences,
  • Food technology
Information
Abstract
Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This work evaluated the formation of polymeric pigments in red musts added with (+)-Catechin, ProcyanidinB2 and ProcyanidinC1. The non-Saccharomyces yeasts used were Lachancea thermotolerans, Metschnikowia pulcherrima and Torulaspora delbrueckii in sequential fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe. Use of Lachancea thermotolerans led to larger amounts of polymeric pigments in sequential fermentation. (+)-Catechin is the flavanol prone to forming such pigments. The species Metschnikowia pulcherrima produced higher concentration of esters and total volatile compounds. The sensory analysis pointed out differences in fruitiness and aroma quality. The results obtained strengthen the fact that metabolites from non-Saccharomyces yeasts may contribute to form stable polymeric pigments while also influencing wine complexity.
International
Si
JCR
Si
Title
Food Chemistry
ISBN
0308-8146
Impact factor JCR
4,052
Impact info
Datos JCR del año 2015
Volume
10.1016/j.foodchem.2017.07.037
Journal number
239
From page
975
To page
983
Month
SIN MES
Ranking
Participants
  • Autor: Carlos Escott Perez (UPM)
  • Autor: Juan Manuel del Fresno Florez (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Wendu Tesfaye Yimer (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Research Group, Departaments and Institutes related
  • Creador: Departamento: Química y Tecnología de Alimentos
S2i 2020 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNCIDE 2011 (OTR-2011-0236)
Cofinanciación del MINECO en el marco del Programa INNPACTO (IPT-020000-2010-22)