Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces

Morata, Antonio; Gómez-Cordovés, M.C.; Calderón, Fernando; Suárez, José Antonio

doi:10.1016/j.ijfoodmicro.2005.05.019

Cited by 127 publications

(121 citation statements)

References 26 publications

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“…The Saccharomyces cerevisiae strain selected was 7VA from the "Laboratorio de Tecnología de Alimentos" of E.T.S.I. Agronomos in the Madrid collection because of its high pyruvic acid and acetaldehyde production (Morata et al, 2006). The lactic acid bacterial strain used was O. oeni 217 (Spanish Type Culture Collection, Valencia, Spain) and was selected for its good deacidification properties and its high resistance to low pH.…”

Section: Microorganismsmentioning

confidence: 99%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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a b s t r a c tSchizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.

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Section: Microorganismsmentioning

confidence: 99%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

Self Cite

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“…Indeed, this work is focused on some phenolic compounds originated either from grape and directly or indirectly from the action of yeasts. In particular, quercetin glycosides are constituents of grape berries; hydroxytyrosol is produced by yeasts during alcoholic fermentation and vitisin A is formed through condensation of malvidin-3-Oglucoside, that is the most common anthocyanin found in Vitis vinifera (Morata et al 2006), and pyruvate, a secondary metabolite produced by yeasts.…”

Section: Introductionmentioning

confidence: 99%

Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines

Romboli

Mangani

Buscioni

et al. 2015

World J Microbiol Biotechnol

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Quercetins, vitisin A and hydroxytyrosol are phenolic compounds possessing several positive properties to human health. This paper refers on the possible effects of two wine yeast species, Saccharomyces cerevisiae and Starmerella bacillaris (synonym Candida zemplinina) on the accumulation of these compounds in experimental Sangiovese wines. A single lot of Sangiovese grapes was fermented by S. cerevisiae alone or by sequential inoculum of C. zemplinina and S. cerevisiae under two aeration conditions. The accumulation of quercetin and its glycosides resulted only influenced by must aeration. However, yeast species occurring in the fermentative process affected the relative abundances among the different forms of quercetin. Vitisin A contents were higher in wines produced in the presence of C. zemplinina. Finally, higher concentrations of hydroxytyrosol and tyrosol were found in wines produced by S. cerevisiae alone under non-aerated condition. The fermentation of different Sangiovese grape musts carried out by the assayed S. cerevisiae strain pointed out that slow fermentation kinetics lead to higher levels of hydroxytyrosol and tyrosol. The study underlines the role of yeast species in determining the accumulation of bioactive compounds in Sangiovese wine.

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“…Certain cinnamic acids behave as flavour precursors, since they break down and form new molecules with lower flavour thresholds (Rizzi & Boekley, 1992). These highly flavour-active volatile phenols, like 4-vinylphenol (4-VP) which originates from p-coumaric acid and 4-vinylguaiacol (4-VG), the decarboxylation product of ferulic acid, formed during thermal treatment and by enzyme activity, have been reported to influence the aroma and stabilise pigments of fruit juices (Fallico, Lanza, Maccarone, Asmundo, & Rapisarda, 1996;Rein, Ollilainen, Vahermo, Yli-Kauhaluoma, & Heinonen, 2005) and red wines (Morata, Gómez-Cordovés, Calderón, & Suárez, 2006). Some of the 4-vinyl derivatives of hydroxycinnamic acids, 4-VG and 4-vinylsyringol (4-VS), the latter the decarboxylation product of sinapic acid, are inherent to the beer production process, where they are formed by specific enzymes during fermentation or by thermal decarboxylation (Callemien, Dasnoy, & Collin, 2006;Vanbeneden, Gils, Delvaux, & Delvaux, 2008).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acids

et al. 2011

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Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces

Cited by 127 publications

References 26 publications

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines

Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acids

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