Yeast Interactions with Anthocyanins during Red Wine Fermentation

By K. Medina, E. Boido, E. Dellacassa, F. Carrau. American Journal of Enology and Viticulture, 2005

102 citations recorded by the source corpus.

The capacity of yeast to modify anthocyanin concentration during red wine fermentation was studied with the objective of classifying yeast strains according to their capacity for color removal during vinification. A model red grape juice medium was used to better understand yeast-anthocyanin interactions. An anthocyanin extract of Vitis vinifera cv. Tannat was prepared from grape skins and diluted in a white must in order to obtain a red grape juice without solids. Anthocyanin removal was confirmed to be higher for compounds with higher polarity. Acylated anthocyanins (acetyl and p-coumaryl compounds) were differentially removed, and the percentage of removal for each compound was determined. Results showed no correlation between color intensity and total anthocyanin concentration after fermentation, possibly because of the presence of anthocyanin derivatives formed during the process. HPLC-MS analysis allowed identification of anthocyanin derivatives, while the quantification of several derivatives was performed by HPLC-DAD. The sum of these derivatives showed a direct correlation with the color intensity obtained with each strain, thus explaining the color variability observed.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/85e0f6c3ae0bc7382e141dd70af4cff72008b4e7

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

  1. E. Boido
  2. K. Medina
  3. V. Martín
  4. M. J. Valera
  5. F. Carrau

In Plant Science

  1. E. Boido
  2. K. Medina
  3. V. Martín
  4. M. J. Valera
  5. F. Carrau

Citations in the corpus