Formation of vitisin A during red wine fermentation and maturation

Abstract

During alcoholic fermentation the formation of vitisin A occurred mainly in the period between 20% and 85% glucose utilisation, when the concentrations of the precursors, malvidin-3-glucoside and pyruvic acid were at a maximum. The maximum rate of vitisin A synthesis of 11 mg/Lh occurred when 57% of glucose had been utilised and 440 mg/L malvidin-3-glucoside, 114 mg/L pyruvic acid and 3.1 mg/L measured oxygen were present. During maturation, production of vitisin A appeared to be linked with the availability of a suitable oxidant. Synthesis of vitisin A continued for approximately 6 months of maturation in air-tight bottles while the precursors were available. In wines that underwent malolactic fermentation, the malolactic bacteria consumed pyruvic acid and thereby limited the production of vitisin A. At the end of a 12 month maturation period, the concentration of vitisin A declined in wines made without any malolactic fermentation, even though malvidin-3-glucoside and pyruvic acid were still present. This indicated that there was a shortage of a suitable oxidant required to complete the reaction.

Sulfur Dioxide and Glutathione Alter the Outcome of Microoxygenation

“…However, Asenstorfer et al (2003) showed that higher SO 2 amounts added before alcoholic fermentation resulted in wines with higher content of vitisin A. This apparent contradiction can be explained by considering alternate sources of pyruvic acid.…”

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

“…Regarding the concentration of vitisin A and its relative abundance with respect to total anthocyanin content in the experimental wines, the results pointed out a strong effect of yeast species involved in the alcoholic fermentation. In particular, C. zemplinina Cz1 produced more pyruvic acid than S. cerevisiae Sc1, so that a higher concentration of the pigment was produced in the fermentations carried out by the sequential inoculum of the two species, with a presumable positive effect on wine color stability (Asenstorfer et al 2003). Conversely, the accumulation of vitisin B was not dependent on the different yeast species involved during the alcoholic fermentation.…”

“…Vitisin A is one of the first pyranoanthocyanins identified in red wines (Asenstorfer et al 2003). Its production depends on both grape composition and yeast metabolic behavior, the reaction between malvidin-3-O-glucoside and pyruvate leading to a more stable structure.…”

The effect of winemaking techniques on the intensity of smoke taint in wine

“…This is most likely attributable to decreased production of the yeast secondary metabolites (i.e. pyruvic acid and acetaldehyde), which are usually involved in the formation of anthocyanin-derived pigments (Hayasaka and Asenstorfer 2002, Asenstorfer et al 2003, Morata et al 2003. Based on expression of the wine parameters considered above, ICV GRE was regarded as the preferred yeast strain.…”