Sensorial repercussions of the formation of vinylphenolic pyranoanthocyanins

Suarez Lepe, Jose Antonio and Morata Barrado, Antonio and Benito, S. and Palomero, Felipe and Hernández, M.T. (2008). Sensorial repercussions of the formation of vinylphenolic pyranoanthocyanins. In: "XXXIst OIV World Congress of Vine and Wine", 15/06/2008-20/06/2008, Verona, Italia.

Description

Title: Sensorial repercussions of the formation of vinylphenolic pyranoanthocyanins
Author/s:
  • Suarez Lepe, Jose Antonio
  • Morata Barrado, Antonio
  • Benito, S.
  • Palomero, Felipe
  • Hernández, M.T.
Item Type: Presentation at Congress or Conference (Article)
Event Title: XXXIst OIV World Congress of Vine and Wine
Event Dates: 15/06/2008-20/06/2008
Event Location: Verona, Italia
Title of Book: CD de Actas del XXXIst OIV World Congress of Vine and Wine
Date: 2008
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Tecnología de Alimentos [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Using selected yeast, of the Saccharomyces cerevisiae specie, with hydroxycinnamate decarboxylase activity (HCDC+) we can transform anthocyanidin-3-O-glucosides from grapes into vinylphenolic pyranoanthocyanins. Saccaromyces cerevisiae don’t posses vinylphenol reductase activity (VPhR), however some yeast strains belonging to this specie are HCDC+. The selection of Saccharomyces cerevisiae strains HCDC+ with suitable fermentative and metabolic properties to red wine making allow us to stabilize the wine anthocyanins forming resistant pyranoanthocyanins. A relevant repercussion is that removing of hydroxycinnamic acids from musts we can avoid the formation of ethylphenols in red wine contaminated with the spoiling yeast Dekkera/Brettanomyces during barrel ageing. During in-vitro experiments we reduce notably the initial concentrations of 12 mg l-1 of p-coumaric acid, allowing can be below the detection limit in many vinifications.

More information

Item ID: 4193
DC Identifier: http://oa.upm.es/4193/
OAI Identifier: oai:oa.upm.es:4193
Deposited by: Memoria Investigacion
Deposited on: 17 Sep 2010 07:54
Last Modified: 20 Apr 2016 13:31
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