Memorias de investigación
Artículos en revistas:
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
Año:2019
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Yeast are able to modulate many sensory parameters of wines during red must fermentation. The e ect on color and on the formation of derived pigments during fermentation has been studied thoroughly since the 90s. Yeast can increase grape anthocyanin?s color by acidification by hyperchromic e ect (increase of flavylium molecules). Recent studies with non-Saccharomyces species, as Lachancea thermotolerans, described the intense e ect of some strains on anthocyanin?s color, and subsequent, stability, by strongly reducing wine?s pH during fermentation. Moreover, selected yeast strains of Saccharomyces have been shown to release metabolites such as pyruvic acid or acetaldehyde that promote the formation of vitisin A and B pyranoanthocyanins during must fermentation. Schizosaccharomyces pombe, because of its specific metabolism, can produce higher concentrations of pyruvate, which enhances the formation of vitisin A-type derivatives. The hydroxycinnamate decarboxylase activity that some Saccharomyces strains express during fermentation also promotes the formation of vinylphenolic derivatives. Some non-Saccharomyces species, such as S. pombe or P. guilliermondii can also improve the production of these derivatives compared to selected strains of Saccharomyces cerevisiae. Lastly, some yeasts are also able to modulate the formations of polymeric pigments between grape anthocyanins and flavonoids, such as catechins and procyanidins. Keywords: red wines; yeasts; non-Saccharomyces; pyranoanthocyanins; vitisins; vinylphenolic adducts; polymeric pigments
Internacional
Si
JCR del ISI
Si
Título de la revista
Molecules
ISSN
1420-3049
Factor de impacto JCR
3,267
Información de impacto
Volumen
24
DOI
Número de revista
Desde la página
4490
Hasta la página
4507
Mes
SIN MES
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Participantes
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica