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Abstract
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| 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. | |
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International
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Si |
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JCR
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Si |
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Title
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FOOD CHEM |
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ISBN
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0308-8146 |
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Impact factor JCR
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3,052 |
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Impact info
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Volume
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Journal number
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105 |
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From page
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838 |
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To page
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846 |
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Month
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SIN MES |
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Ranking
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