RT Journal Article
T1 Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts
A1 Escott, Carlos
A1 Del Fresno, Juan Manuel
A1 Loira, Iris
A1 Morata, Antonio
A1 Tesfaye, Wendu
A1 González, María del Carmen
A1 Suárez Lepe, María del Carmen
AB Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This work evaluated the formation of polymeric pigments in red musts added with (+)-Catechin, ProcyanidinB2 and ProcyanidinC1. The non-Saccharomyces yeasts used were Lachancea thermotolerans, Metschnikowia pulcherrima and Torulaspora delbrueckii in sequential fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe. Use of Lachancea thermotolerans led to larger amounts of polymeric pigments in sequential fermentation. (+)-Catechin is the flavanol prone to forming such pigments. The species Metschnikowia pulcherrima produced higher concentration of esters and total volatile compounds. The sensory analysis pointed out differences in fruitiness and aroma quality. The results obtained strengthen the fact that metabolites from non-Saccharomyces yeasts may contribute to form stable polymeric pigments while also influencing wine complexity.
PB Elsevier
SN 0308-8146
YR 2018
FD 2018
LK https://hdl.handle.net/20.500.14352/109883
UL https://hdl.handle.net/20.500.14352/109883
LA eng
NO Escott, C., Del Fresno, J.M., Loira, I., Morata, A., Tesfaye, W., González, M.C., Suárez-Lepe, J.A. Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts, 2018. Food Chemistry, 239, 975-983, 10.1016/j.foodchem.2017.07.037
NO Ministerio de Economía, Industria y Competitividad (España)
DS Docta Complutense
RD 10 abr 2025