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Am. J. Enol. Vitic. 56:2:104-109 (2005)
Copyright © 2005 by the American Society for Enology and Viticulture.
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Yeast Interactions with Anthocyanins during Red Wine Fermentation

Karina Medina1, Eduardo Boido1, Eduardo Dellacassa1,2 and Francisco Carrau1,*

1 Sección Enología, Cátedra Ciencia y Tecnología de los Alimentos, 2 Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República, 11800-Montevideo, Uruguay.

* Corresponding author [Email: fcarrau{at}fq.edu.uy]

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.

Key words: yeast, anthocyanin, red grape must medium, anthocyanin-derived pigments






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Copyright © 2005 by the American Society for Enology and Viticulture.