Observatorio de I+D+i UPM

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

• 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)

• Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica