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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.
Title: | Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols |
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Author/s: |
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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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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.
Type | Code | Acronym | Leader | Title |
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Government of Spain | AGL2013-40503-R | Unspecified | Antonio Morata Barrado | Formación de pigmentos piranoantocianicos y poliméricos estables durante la fermentación con no-saccharomyces y saccharomyces |
Item ID: | 49879 |
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DC Identifier: | https://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 |