Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols

Escott, Carlos and Fresno, Juan Manuel del and Loira, Iris and Morata Barrado, Antonio Dionisio and Gonzalez Chamorro, M. Carmen and Tesfaye Yimer, Wendu and Suarez Lepe, Jose Antonio (2017). Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols. In: "40th World Congress of Vine and Wine", 29-05-2017/02-06-2017, Sofía, Bulgaria. ISBN 9781510844353. p. 1.

Description

Title: Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols
Author/s:
  • Escott, Carlos
  • Fresno, Juan Manuel del
  • Loira, Iris
  • Morata Barrado, Antonio Dionisio
  • Gonzalez Chamorro, M. Carmen
  • Tesfaye Yimer, Wendu
  • Suarez Lepe, Jose Antonio
Item Type: Presentation at Congress or Conference (Poster)
Event Title: 40th World Congress of Vine and Wine
Event Dates: 29-05-2017/02-06-2017
Event Location: Sofía, Bulgaria
Title of Book: Proceedings of the 40th World Congress of Vine and Wine
Date: 2017
ISBN: 9781510844353
Subjects:
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Otro
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Red wine pigments are susceptible to degradation by light, SO2 and changes in pH and temperature1,2. The formation of pyranoanthocyanins and polymeric pigments during fermentation and wine aging promote the stability of such pigments3. Glycolytic metabolites (e.g. acetaldehyde and pyruvic acid) may interact with anthocyanins and flavan-3-ols to form more stable molecules4 without a drastic change in hue values. Procyanidins are molecules from the flavanoids family that may condense with anthocyanins5. The contribution of non-Saccharomyces yeasts (e.g. L. thermotolerans, M. pulcherrima and T. delbrueckii), in sequential fermentation with S. cerevisiae and S. pombe, to the production of stable pigments was assessed in this project. with the use of HPLC-DAD/MS-ESI. The red musts have been enriched with flavanols prior fermentation. Fermentative volatiles and sensorial analysis were also performed to characterize experimental wines produced.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL2013-40503-RUnspecifiedAntonio Morata BarradoFormación de pigmentos piranoantocianicos y poliméricos estables durante la fermentación con no-saccharomyces y saccharomyces

More information

Item ID: 49879
DC Identifier: http://oa.upm.es/49879/
OAI Identifier: oai:oa.upm.es:49879
Official URL: https://www.bio-conferences.org/en/articles/bioconf/abs/2017/02/contents/contents.html
Deposited by: Memoria Investigacion
Deposited on: 13 Apr 2018 09:15
Last Modified: 13 Apr 2018 12:13
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