Escott, CarlosDel Fresno, Juan ManuelLoira, IrisMorata, AntonioTesfaye, WenduGonzález, María del CarmenSuárez Lepe, María del Carmen2024-10-312024-10-312018Escott, 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.2017.07.0370308-814610.1016/j.foodchem.2017.07.037https://hdl.handle.net/20.500.14352/109883Non-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.engjournal article1873-7072https://doi.org/10.1016/j.foodchem.2017.07.037metadata only access634ProcyanidinsPolymeric pigmentsPyranoanthocyaninsNon-SaccharomycesRed wineTecnología de los alimentos3309 Tecnología de Los Alimentos