TY - JOUR T1 - Effects of Non-<em>Saccharomyces</em> Yeasts on Color, Anthocyanin and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. DO - 10.5344/ajev.2017.17055 SP - ajev.2017.17055 AU - Karina Medina AU - Eduardo Boido AU - Eduardo Dellacassa AU - Francisco Carrau Y1 - 2017/12/15 UR - http://www.ajevonline.org/content/early/2017/12/13/ajev.2017.17055.abstract N2 - While phenolic compounds can impact the sensory characteristics of quality wines, the chemical modifications induced by yeasts on phenolic compounds have been studied only to a limited extent. Forty-nine non-Saccharomyces yeast strains, belonging to different genera, were screened in a synthetic must supplemented with anthocyanins from Tannat grapes, for their effects on color and fermentation capability. Total anthocyanins, color intensity, hue and total polyphenol index were significantly affected (p &lt; 0.001) by the different yeasts studied. The effects on these parameters were highly diverse depending on the yeast species studied according to their capacities of improving color indexes of the red grape model wines. Six strains belonging to the species Metschnikowia pulcherrima, Hanseniaspora guilliermondii, H. opuntiae, H. vineae and H. clermontiae, were selected in order to evaluate the production of anthocyanin-derived pigments, and significant variations in the production of four compounds were found between them and compared to Saccharomyces cerevisiae. The formation of vitisin A, vitisin B, malvidine-3-glucoside-4-vinylphenol and malvidin-3-glucoside-4-vinylguaiacol are reported for the first time for species of genera Hanseniaspora and Metschnikowia. ER -