RT Journal Article
T1 Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae
A1 Escott Pérez, Carlos
A1 Morata, Antonio
A1 Ricardo-da-Silva, Jorge
A1 Callejo, María Jesús
A1 González, María del Carmen
A1 Suárez-Lepe, José Antonio
AB Anthocyanins in red grape musts may evolve during the winemaking process and wine aging for several different reasons; colour stability and evolution is a complex process that may depend on grape variety, winemaking technology, fermentative yeast selection, co-pigmentation phenomena and polymerization. The condensation of flavanols with anthocyanins may occur either with the flavylium ion or with the hemiacetal formation in order to produce oligomers and polymers. The kinetics of the reaction are enhanced by the presence of metabolic acetaldehyde, promoting the formation of pyranoanthocyanin-type dimers or flavanol-ethyl-anthocyanin structures. The experimental design carried out using white must corrected with the addition of malvidin-3-O-glucoside and flavanols, suggests that non-Saccharomyces yeasts are able to provide increased levels of colour intensity and larger polymeric pigment ratios and polymerization indexes. The selection of non-Saccharomyces genera, in particular Lachancea thermotolerans and Schizosaccharomyces pombe in sequential fermentation, have provided experimental wines with increased fruity esters, as well as producing wines with potential pigment compositions, even though there is an important reduction of total anthocyanins.
PB MDPI
SN 1420-3049
YR 2018
FD 2018-09-14
LK https://hdl.handle.net/20.500.14352/113771
UL https://hdl.handle.net/20.500.14352/113771
LA eng
NO Escott, C., Morata, A., Ricardo-da-Silva, J. M., Callejo, M. J., González, M. D. C., & Suarez-Lepe, J. A. (2018). Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae. Molecules, 23(9), 2353. https://doi.org/10.3390/molecules23092353
NO Author Contributions: Conceptualization, C.E. and A.M.; Data curation, C.E., J.M.R.-d.-S. and M.J.C.; Formal analysis, C.E. and A.M. ; Funding acquisition, A.M. and J.M.R.-d.-S.; Investigation, C.E.; Methodology, C.E.; Project administration, A.M. and J.A.S.-L.; Resources, A.M., J.M.R.-d.-S. and J.A.S.-L. ; Software, C.E.; Supervision, A.M., J.M.R.-d.-S. and J.A.S.-L.; Validation, A.M., J.M.R.-d.-S. and M.d.C.G.; Writing-original draft, C.E.; Writing-review & editing, C.E., M.J.C. and M.d.C.G.
NO Ministerio de Economía, Industria y Competitividad (España)
NO Fundação para a Ciência e a Tecnologia (Portugal)
DS Docta Complutense
RD 7 abr 2025