Memorias de investigación
Communications at congresses:
Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols
Year:2017
Research Areas
  • Foodstuffs tecnology
Information
Abstract
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.
International
Si
Congress
40th World Congress of Vine and Wine. OIV 2017
970
Place
Sofía, Bulgaria
Reviewers
Si
ISBN/ISSN
979-10-91799-76-8
Start Date
29/05/2017
End Date
02/06/2017
From page
402
To page
403
Proceedings of the 40th World Congress of Vine and Wine
Participants
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica