Artículos en revistas:
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
Año:2012
Áreas de investigación
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Tecnología de alimentos
Datos
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Descripción
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| 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. | |
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Internacional
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Si |
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JCR del ISI
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Si |
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Título de la revista
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International Journal of Food Microbiology |
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ISSN
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0168-1605 |
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Factor de impacto JCR
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3,327 |
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Información de impacto
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Volumen
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DOI
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10.1016/j.ijfoodmicro.2012.08.007 |
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Número de revista
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159 |
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Desde la página
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47 |
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Hasta la página
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53 |
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Mes
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SIN MES |
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Ranking
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9ª/128 JCR FOOD SCIENCE & TECHNOLOGY en 2011 |
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
S2i 2023 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNPACTO (IPT-020000-2010-22)