Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making

Morata Barrado, Antonio Dionisio and Escott Pérez, Carlos and Loira, Iris and Fresno Flórez, Juan Manuel del and Gonzalez Chamorro, M. Carmen and Suarez Lepe, Jose Antonio (2019). Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making. "Molecules", v. 24 (n. 24); p. 4490. ISSN 1420-3049. https://doi.org/10.3390/molecules24244490.

Description

Title: Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
Author/s:
  • Morata Barrado, Antonio Dionisio
  • Escott Pérez, Carlos
  • Loira, Iris
  • Fresno Flórez, Juan Manuel del
  • Gonzalez Chamorro, M. Carmen
  • Suarez Lepe, Jose Antonio
Item Type: Article
Título de Revista/Publicación: Molecules
Date: December 2019
ISSN: 1420-3049
Volume: 24
Subjects:
Freetext Keywords: red wines; yeasts; non-Saccharomyces; pyranoanthocyanins; vitisins; vinylphenolic adducts; polymeric pigments
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Química y Tecnología de Alimentos
Creative Commons Licenses: Recognition - No derivative works - Non commercial

Full text

[img]
Preview
PDF - Requires a PDF viewer, such as GSview, Xpdf or Adobe Acrobat Reader
Download (4MB) | Preview

Abstract

Yeast are able to modulate many sensory parameters of wines during red must fermentation. The effect on color and on the formation of derived pigments during fermentation has been studied thoroughly since the 90s. Yeast can increase grape anthocyanin’s color by acidification by hyperchromic effect (increase of flavylium molecules). Recent studies with non-Saccharomyces species, as Lachancea thermotolerans, described the intense effect of some strains on anthocyanin’s color, and subsequent, stability, by strongly reducing wine’s pH during fermentation. Moreover, selected yeast strains of Saccharomyces have been shown to release metabolites such as pyruvic acid or acetaldehyde that promote the formation of vitisin A and B pyranoanthocyanins during must fermentation. Schizosaccharomyces pombe, because of its specific metabolism, can produce higher concentrations of pyruvate, which enhances the formation of vitisin A-type derivatives. The hydroxycinnamate decarboxylase activity that some Saccharomyces strains express during fermentation also promotes the formation of vinylphenolic derivatives. Some non-Saccharomyces species, such as S. pombe or P. guilliermondii can also improve the production of these derivatives compared to selected strains of Saccharomyces cerevisiae. Lastly, some yeasts are also able to modulate the formations of polymeric pigments between grape anthocyanins and flavonoids, such as catechins and procyanidins.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainRTI2018-096626-B-I00UnspecifiedUnspecifiedLuz pulsada para el control de microorganismos en UVA. Efecto sobre nuevas biotecnologías de vinificación

More information

Item ID: 63820
DC Identifier: http://oa.upm.es/63820/
OAI Identifier: oai:oa.upm.es:63820
DOI: 10.3390/molecules24244490
Official URL: https://www.mdpi.com/1420-3049/24/24/4490
Deposited by: Memoria Investigacion
Deposited on: 16 Oct 2020 11:30
Last Modified: 16 Oct 2020 11:30
  • Logo InvestigaM (UPM)
  • Logo GEOUP4
  • Logo Open Access
  • Open Access
  • Logo Sherpa/Romeo
    Check whether the anglo-saxon journal in which you have published an article allows you to also publish it under open access.
  • Logo Dulcinea
    Check whether the spanish journal in which you have published an article allows you to also publish it under open access.
  • Logo de Recolecta
  • Logo del Observatorio I+D+i UPM
  • Logo de OpenCourseWare UPM