Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must

<em>Schizosaccharomyces pombe</em>: A Promising Biotechnology to Modulate Wine Composition

“…Certain strains of S. pombe can lead to improvements in the colour stability of red wine thanks to its high formation of vitisin A and derivatives thereof [36]. It is a direct consequence of its high production of pyruvic acid during fermentation (ranging 150-350 mg/L).…”

“…It is a direct consequence of its high production of pyruvic acid during fermentation (ranging 150-350 mg/L). The higher values in S. pombe compared to S. cerevisiae (<100 mg/L; [36]) are probably due to the specific maloalcoholic fermentation pathway in which pyruvate is involved as metabolic intermediate (Figure 2). The amount of pyruvate released by S. pombe can favour the formation of 2-4-folds more vitisin A and acetyl vitisin A than S. cerevisiae during the fermentation of red wines (Figure 3).…”

Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines

“…Improvements include microbiological aspects, such as choices for yeast and lactic acid bacteria (LAB) for wine production. Yeasts can improve the sensorial properties of wine via the production of metabolites that affect the colour, aroma and structure of wine (Morata et al, 2012). Wine colour and structure can be affected by changes in the phenolic compound concentration.…”

“…The use of Saccharomyces and non-Saccharomyces yeasts as mixed starter cultures is of increasing interest for quality enhancement and the improved complexity of wine (Jolly et al, 2014;Padilla et al, 2016). Morata et al (2012) reported on the use of non-Saccharomyces yeast strains alone or in combination with S. cerevisiae in mixed fermentations that showed improved sensorial properties of wine and increased phenolic compound concentrations.…”

“…This reaction can lead to the stabilisation of anthocyanins during the maturation of wine. Yeast lees can modify the colour of wine, either by the formation of weak and reversible yeast-anthocyanin interactions, or by anthocyanin and yeast cell wall mannoprotein interactions (Morata et al, 2003;Morata et al, 2012). However, anthocyanins are removed from the fermentation medium by the yeast during fermentation through yeast cell adsorption (Medina et al, 2005;Burns & Osborne, 2015).…”