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Abstract
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| Colour is the first impression that the consumer receives from wine and it influences the taste. Colour gives an idea about wine quality, age, oxidation and structure, so it has an important repercussion on the consumer perception of wine. Yeasts promote the formation of stable pigments by the production and release of fermentative metabolites affecting the formation of vitisin A and B type pyranoanthocyanins. The hydrox- and ycinnamate decarboxylase activity showed by some yeast strains produces highly reactive vinylphenols stimulating the formation of vinylphenolic pyranoanthocyanins from grape anthocyanin precursors during fermentation. Some yeasts also influence the formation of polymeric pigments by unclear mechanisms that can include the production of linking molecules such as acetaldehyde. Grape anthocyanins adsorbed in yeast cell walls during fermentation are removed from wine after racking processes affecting final pigment content. Moreover, the intensive use of non-Saccharomyces yeasts in current oenology makes it interesting to assess the effect of new species in the improvement of wine colour. | |
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International
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Si |
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10.5772/65055 |
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Book Edition
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1 |
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Book Publishing
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INTECH |
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ISBN
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978-953-51-2692-8 |
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Series
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Book title
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Grape and wine biotechnology. Edited by Antonio Morata and Iris Loira |
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From page
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285 |
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To page
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305 |