Colour correction in white wines by use of immobilized yeasts on κ-carragenate and alginate gels

Lopez-Toledano, Azahara; Mérida, J.; Medina, Manuel

doi:10.1007/s00217-006-0496-5

Cited by 7 publications

(3 citation statements)

References 34 publications

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“…Identification and HPLC Analysis. The identification of the phenolic compounds was achieved by comparison with the retention times of the standards, UV spectra obtained by HPLC diode array (Spectra-Physics UV6000LP), and calculation of UV absorbance ratios after co-injection of samples and standards (23). The identification of compounds was confirmed by HPLC/ESI-MS analysis (TermoQuest Finnigan AQA quadrupole mass spectrometer).…”

Section: Methodsmentioning

confidence: 99%

Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

Serratosa

Lopez-Toledano

Mérida

et al. 2008

J. Agric. Food Chem.

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Changes in color parameters and phenolic compounds during the sun-drying grape raisining of cv. Pedro Ximenez to obtain sweet wines are studied. Browning increases during the process as a result of the contribution to a greater extent of the low and medium molecular size polymers than the high molecular size polymers. Raisining decreases hue and lightness and increases chroma, all measured as CIELab parameters, indicating a color change to dark reddish hues that is also preferentially due to low and medium molecular size polymers. Most of the phenols studied increase in concentration during raisining, essentially through the concentration effect resulting from the loss of water in the grapes. The concentration changes, however, are comparatively small for hydroxycinnamic esters and flavan-3-ol derivatives, suggesting that these phenolic fractions undergo predominantly oxidative degradation reactions by enzymatic pathways, contributing strongly to the browning of grapes.

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Section: Methodsmentioning

confidence: 99%

Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

Serratosa

Lopez-Toledano

Mérida

et al. 2008

J. Agric. Food Chem.

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“…Identification and HPLC Analysis. The identification of the phenolic compounds was achieved by comparison with the retention times of the standards, UV spectra obtained by HPLC diode array (Spectra-Physics UV6000LP), and calculation of UV absorbance ratios after co-injection of samples and standards (36). The identification of compounds was confirmed by HPLC/ESI-MS analysis (TermoQuest Finnigan AQA quadrupole mass spectrometer).…”

Section: Methodsmentioning

confidence: 99%

Drying of Pedro Ximenez Grapes in Chamber at Controlled Temperature and with Dipping Pretreatments. Changes in the Color Fraction

Serratosa

Lopez-Toledano

Medina

et al. 2008

J. Agric. Food Chem.

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The drying of Pedro Ximenez grapes in chamber at a controlled temperature of 40 or 50 degrees C is studied. Compared to traditional sun-drying, the chamber-drying shortened the drying time by about 40% at 50 degrees C. In color terms, the musts obtained from grapes dried at 50 degrees C were closer in CIELab coordinates to those obtained by sun-dried grapes, with similar h(ab) values and slightly lower L* and C(ab)*. To shorten further the drying times at 50 degrees C, the grapes were dipped in olive oil or ethyl oleate emulsions containing potassium carbonate. The ethyl oleate pretreatment shortened additionally the drying time by about 25%, providing musts with chroma, lightness, and hue similar to those without grape pretreatment. In general, except for the phenolic compounds corresponding to the drying with ethyl oleate pretreatment, most of these compounds in the remainding conditions studied increased to a lesser extent than expected because of water losses of the grapes during drying, revealing degradation reactions.

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“…Schizosaccharomyces spp. could be used and immobilised in alginate [17,[21][22][23] or in mixed and sequential fermentations with Saccharomyces spp. [20] to soften its occasional negative sensorial impacts [24].…”

Section: Schizosaccharomycesmentioning

confidence: 99%

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Benito

Palomero

Morata

et al. 2012

Eur Food Res Technol

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This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with Saccharomyces cerevisiae Cru Blanc. The induction of controlled maloalcoholic fermentation through the use of Schizosaccharomyces spp. is now being viewed with much interest. The acetic, malic and pyruvic acid concentrations, relative density and pH of the musts were measured over the entire fermentation period. In all fermentations in which Schizo. pombe 938 was involved, nearly all the malic acid was consumed and moderate acetic concentrations produced. The urea content and alcohol level of these wines were notably lower than in those made with Sacch. cerevisiae Cru Blanc alone. The pyruvic acid concentration was significantly higher in Schizo. pombe fermentations. The sensorial properties of the different final wines varied widely.

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Colour correction in white wines by use of immobilized yeasts on κ-carragenate and alginate gels

Cited by 7 publications

References 34 publications

Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

Drying of Pedro Ximenez Grapes in Chamber at Controlled Temperature and with Dipping Pretreatments. Changes in the Color Fraction

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

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