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Memorias de investigación
Artículos en revistas:
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
Año:2012
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Schizosaccharomyces pombe is a non-Saccharomyces yeast strain that can ferment grape musts with high sugar contents ? but it also has other metabolic and physiological properties that render it of great interest to wine biotechnologists. This work compares the production of pyranoanthocyanins by S. pombe, Saccharomyces cerevisiae and Saccharomyces uvarum during fermentation. Total pyranoanthocyanins ranged from 11.9 to 19.4 mg/l depending on the strain of S. pombe used. On average, S. pombe produced more pyruvic acid than did either Saccharomyces species; as a consequence it also formed more vitisin A-type pigments. S. pombe 938 produced the largest quantity of vitisin A (11.03±0.82 mg/l). The formation of large amounts of pyranoanthocyanins intensifies the post-fermentation colour of wines somewhat, a phenomenon that helps them maintain their colour over ageing as the natural grape anthocyanins become degraded. Some of the S. pombe strains showed hydroxycinnamate decarboxylase activity, which favours the formation of vinylphenolic pyranoanthocyanins. Fermentation with S. pombe therefore provides an interesting way of increasing the overall pyranoanthocyanin content of red wines, and of stabilising their colour during ageing.
Internacional
Si
JCR del ISI
Si
Título de la revista
International Journal of Food Microbiology
ISSN
0168-1605
Factor de impacto JCR
3,327
Información de impacto
Volumen
DOI
10.1016/j.ijfoodmicro.2012.08.007
Número de revista
159
Desde la página
47
Hasta la página
53
Mes
SIN MES
Ranking
9ª/128 JCR FOOD SCIENCE & TECHNOLOGY en 2011
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Santiago Benito Saez (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Felipe Palomero Rodriguez (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos
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