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Research Article

Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation

Karina Medina, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
Am J Enol Vitic. April 2018 69: 148-156; published ahead of print December 15, 2017 ; DOI: 10.5344/ajev.2017.17055
Karina Medina
1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
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Eduardo Boido
1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
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Eduardo Dellacassa
2Universidad de la República, Aroma Biotechnology Laboratory, Organic Chemistry Department, Facultad de Química, 11800 Montevideo, Uruguay
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Francisco Carrau
1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
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  • For correspondence: fcarrau@fq.edu.uy
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Abstract

Phenolic compounds can affect the sensory characteristics of quality wines, yet 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 for their effects on color and fermentation capability in a synthetic must supplemented with anthocyanins from Tannat grapes. Total anthocyanins, color intensity, hue, and total polyphenol index were significantly affected (p < 0.001) by the different yeasts studied, and the effects on these parameters were highly diverse in the yeasts’ capacity for 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 to evaluate the production of anthocyanin-derived pigments; significant variations in the production of four compounds were found between them and compared with Saccharomyces cerevisiae. The formation of vitisin A, vitisin B, malvidin-3-glucoside-4-vinylphenol, and malvidin-3-glucoside-4-vinylguaiacol are reported for the first time for species of genera Hanseniaspora and Metschnikowia.

  • anthocyanin
  • anthocyanin-derived pigments
  • non-Saccharomyces yeasts
  • Tannat
  • wine color
  • Received June 2017.
  • Revision received September 2017.
  • Accepted December 2017.
  • ©2018 by the American Society for Enology and Viticulture
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Vol 69 Issue 2

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Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation
Karina Medina, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
Am J Enol Vitic.  April 2018  69: 148-156;  published ahead of print December 15, 2017 ; DOI: 10.5344/ajev.2017.17055

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Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation
Karina Medina, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
Am J Enol Vitic.  April 2018  69: 148-156;  published ahead of print December 15, 2017 ; DOI: 10.5344/ajev.2017.17055
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