Memorias de investigación
Research Publications in journals:
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
Year:2019
Research Areas
  • Foodstuffs tecnology
Information
Abstract
Yeast are able to modulate many sensory parameters of wines during red must fermentation. The e ect on color and on the formation of derived pigments during fermentation has been studied thoroughly since the 90s. Yeast can increase grape anthocyanin?s color by acidification by hyperchromic e ect (increase of flavylium molecules). Recent studies with non-Saccharomyces species, as Lachancea thermotolerans, described the intense e ect of some strains on anthocyanin?s color, and subsequent, stability, by strongly reducing wine?s pH during fermentation. Moreover, selected yeast strains of Saccharomyces have been shown to release metabolites such as pyruvic acid or acetaldehyde that promote the formation of vitisin A and B pyranoanthocyanins during must fermentation. Schizosaccharomyces pombe, because of its specific metabolism, can produce higher concentrations of pyruvate, which enhances the formation of vitisin A-type derivatives. The hydroxycinnamate decarboxylase activity that some Saccharomyces strains express during fermentation also promotes the formation of vinylphenolic derivatives. Some non-Saccharomyces species, such as S. pombe or P. guilliermondii can also improve the production of these derivatives compared to selected strains of Saccharomyces cerevisiae. Lastly, some yeasts are also able to modulate the formations of polymeric pigments between grape anthocyanins and flavonoids, such as catechins and procyanidins. Keywords: red wines; yeasts; non-Saccharomyces; pyranoanthocyanins; vitisins; vinylphenolic adducts; polymeric pigments
International
Si
JCR
Si
Title
Molecules
ISBN
1420-3049
Impact factor JCR
3,267
Impact info
Volume
24
Journal number
From page
4490
To page
4507
Month
SIN MES
Ranking
Participants
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica