RT Journal Article
SR Electronic
T1 Yeast Interactions with Anthocyanins during Red Wine Fermentation
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 104
OP 109
DO 10.5344/ajev.2005.56.2.104
VO 56
IS 2
A1 Karina Medina
A1 Eduardo Boido
A1 Eduardo Dellacassa
A1 Francisco Carrau
YR 2005
UL http://www.ajevonline.org/content/56/2/104.abstract
AB 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.