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Memorias de investigación
Ponencias en congresos:
Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols
Año:2017
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Red wine pigments are susceptible to degradation by light, SO2 and changes in pH and temperature1,2. The formation of pyranoanthocyanins and polymeric pigments during fermentation and wine aging promote the stability of such pigments3. Glycolytic metabolites (e.g. acetaldehyde and pyruvic acid) may interact with anthocyanins and flavan-3-ols to form more stable molecules4 without a drastic change in hue values. Procyanidins are molecules from the flavanoids family that may condense with anthocyanins5. The contribution of non-Saccharomyces yeasts (e.g. L. thermotolerans, M. pulcherrima and T. delbrueckii), in sequential fermentation with S. cerevisiae and S. pombe, to the production of stable pigments was assessed in this project. with the use of HPLC-DAD/MS-ESI. The red musts have been enriched with flavanols prior fermentation. Fermentative volatiles and sensorial analysis were also performed to characterize experimental wines produced.
Internacional
Si
Nombre congreso
40th World Congress of Vine and Wine. OIV 2017
Tipo de participación
970
Lugar del congreso
Sofía, Bulgaria
Revisores
Si
ISBN o ISSN
979-10-91799-76-8
DOI
Fecha inicio congreso
29/05/2017
Fecha fin congreso
02/06/2017
Desde la página
402
Hasta la página
403
Título de las actas
Proceedings of the 40th World Congress of Vine and Wine
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Carlos Escott Perez (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Juan Manuel del Fresno Florez (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Wendu Tesfaye Yimer (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
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