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Abstract
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| 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. | |
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International
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Si |
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Congress
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OIV 2007. XXXth OIV World Congress |
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960 |
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Place
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Budapest (Hungary) |
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Reviewers
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Si |
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ISBN/ISSN
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Start Date
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10/06/2007 |
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End Date
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16/06/2007 |
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