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Memorias de investigación
Artículos en revistas:
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-eriched musts with non-Saccharomyces yeasts
Año:2018
Áreas de investigación
  • Ciencias naturales y ciencias de la salud,
  • Tecnología alimentaria
Datos
Descripción
Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This work evaluated the formation of polymeric pigments in red musts added with (+)-Catechin, ProcyanidinB2 and ProcyanidinC1. The non-Saccharomyces yeasts used were Lachancea thermotolerans, Metschnikowia pulcherrima and Torulaspora delbrueckii in sequential fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe. Use of Lachancea thermotolerans led to larger amounts of polymeric pigments in sequential fermentation. (+)-Catechin is the flavanol prone to forming such pigments. The species Metschnikowia pulcherrima produced higher concentration of esters and total volatile compounds. The sensory analysis pointed out differences in fruitiness and aroma quality. The results obtained strengthen the fact that metabolites from non-Saccharomyces yeasts may contribute to form stable polymeric pigments while also influencing wine complexity.
Internacional
Si
JCR del ISI
Si
Título de la revista
Food Chemistry
ISSN
0308-8146
Factor de impacto JCR
4,052
Información de impacto
Datos JCR del año 2015
Volumen
DOI
10.1016/j.foodchem.2017.07.037
Número de revista
239
Desde la página
975
Hasta la página
983
Mes
SIN MES
Ranking
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Carlos Escott Perez (UPM)
  • Autor: Juan Manuel del Fresno Florez (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Wendu Tesfaye Yimer (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: Departamento: Química y Tecnología de Alimentos
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