Observatorio de I+D+i UPM

Memorias de investigación
Ponencias en congresos:
Formation of vinylphenolic pyranoanthocyanins in red wines using selected yeast strains
Año:2007
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Vinylphenolic pyranoanthocyanins are high stable adducts and have interesting properties to improve red wine color. These molecules are formed by condensation between hydroxycinnamic acids and anthocyanins from the grape. It was first thought that the formation of these molecules was by a slow chemical route during red wine ageing producing very low quantities of vinylphenolic pyranoanthocyanins in a long-term process. These molecules can be used as age-markers due to the dependence on ageing time. Recently it has been demonstrated that some Saccharomyces yeast strains with high hydroxycinnamte descarboxilase activity (HCDC) can be used to accelerate the formation of vinylphenolic anthocyanin adducts during alcoholic fermentation. HCDC+ yeasts produce the decarboxilation of hydroxycinnamic acids yielding vinylphenolic compounds highly reactive that spontaneously condenses with grape anthocyanins forming a great variety of vinylphenolic adducts depending on both the hydroxycinnamic acid and the anthocyanin precursors. Malvidin-3-O-glucoside derivatives are quantitatively the more important. Using selected yeast strains HCDC+ and adding hydroxycinnamic acids the adduct formed in greater quantities is malvidin-3-O-glucoside-4-vinylguaiacol, being furthermore the one which produce higher increments of colour intensity and higher reductions of yellow tonalities in wines. Selected HCDC+ Saccharomyces yeast strains (with or without supplements of hydroxycinnamic acids) can be a very interesting tool for red wine colour improvement.
Internacional
Si
Nombre congreso
OIV 2007. XXXth OIV World Congress
Tipo de participación
960
Lugar del congreso
Budapest (Hungary)
Revisores
Si
ISBN o ISSN
DOI
Fecha inicio congreso
10/06/2007
Fecha fin congreso
16/06/2007
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Título de las actas
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Antonio Dionisio Morata Barrado (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, Enotécnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos
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