Retention of Browning Compounds by Yeasts Involved in the Winemaking of Sherry Type Wines

Mérida, J.; Lopez-Toledano, Azahara; Márquez, Trinidad Arroyo de; Millán, Carmen; Ortega, José M.; Medina, Manuel

doi:10.1007/s10529-005-1795-9

Cited by 19 publications

(11 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During fermentation, yeasts are able to adsorb the molecules in external cell wall surface. The adsorption of anthocyanins [24,25], phenols [26,27], aromatic compounds [28] and toxic molecules [29,30], have been previously reported. In the exponential fermentation, yeast population range 10 8 -10 9 cfu/ml, and considering the typical elliptic geometry and size of S. cerevisiae, it provides a specific surface of around 10 m 2 /l of must [24].…”

Section: Pigment Adsorption In Yeast Cell Wallsmentioning

confidence: 99%

Influence of Yeasts in Wine Colour

Morata¹,

Loira²,

Antonio³

2016

Grape and Wine Biotechnology

View full text Add to dashboard Cite

Colour is the first impression that the consumer receives from wine and it influences the taste. Colour gives an idea about wine quality, age, oxidation and structure, so it has an important repercussion on the consumer perception of wine. Yeasts promote the formation of stable pigments by the production and release of fermentative metabolites affecting the formation of vitisin A and B type pyranoanthocyanins. The hydrox-and ycinnamate decarboxylase activity showed by some yeast strains produces highly reactive vinylphenols stimulating the formation of vinylphenolic pyranoanthocyanins from grape anthocyanin precursors during fermentation. Some yeasts also influence the formation of polymeric pigments by unclear mechanisms that can include the production of linking molecules such as acetaldehyde. Grape anthocyanins adsorbed in yeast cell walls during fermentation are removed from wine after racking processes affecting final pigment content. Moreover, the intensive use of non-Saccharomyces yeasts in current oenology makes it interesting to assess the effect of new species in the improvement of wine colour.

show abstract

Section: Pigment Adsorption In Yeast Cell Wallsmentioning

confidence: 99%

Influence of Yeasts in Wine Colour

Morata¹,

Loira²,

Antonio³

2016

Grape and Wine Biotechnology

View full text Add to dashboard Cite

show abstract

“…A chemical browning pathway of wine passes through the condensation between phenols and acetaldehyde produced by yeast in the alcoholic fermentation. This reaction should be especially important in Sherry wines biologically aged because they show high acetaldehyde contents (Barón and others ; López‐Toledano and others ; Mérida and others , ). The condensation reaction between (+)‐catechin and acetaldehyde (Figure ) was studied in model solutions in the presence and absence of yeasts to estimate its contribution to color changes in white wines.…”

Section: Changes Of Acetaldehyde In Winementioning

confidence: 99%

Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

Zea

Serratosa

Mérida

et al. 2015

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Sherry wines are consumed worldwide and are principally produced in the Jerez and Montilla-Moriles regions of southern Spain. Acetaldehyde is a relevant carbonyl compound in wines and one of the main responsible for the particular personality of Sherry wines with a ripe apple odor descriptor. Aldehyde dehydrogenase plays an important role in yeast acetaldehyde metabolism. Acetaldehyde contents in Sherry wines subjected to biological aging strongly depend on yeast populations, and the formation of velum depends on specific amino acids, oxygen availability, and the composition of the wine. Both biological and oxidative aging processes increase the acetaldehyde content in Sherry, although some of the acetaldehyde is oxidized to acetic acid and subsequently transformed into acetyl-CoA. In sensory terms, 1,1-diethoxyethane and other acetals, acetoin, and sotolon are the main compounds formed from acetaldehyde in Sherry wines. The chemical browning pathway of wine by the condensation between phenols and acetaldehyde is especially important in Sherry wines. Acetaldehyde can inhibit the velum formation at higher concentration than its threshold tolerance; also, it could be responsible for the high mitochondrial DNA polymorphism observed in flor yeasts. Usually, acetaldehyde is used to control the biological aging of Fino Sherry. A faster production of acetaldehyde could be considered to shorten the aging process of Sherry. In recent years, the acetaldehyde formed during ethanol metabolism in alcoholic beverages has been associated with carcinogenic processes; however, no systematic data are available about this statement.

show abstract

“…2000). The high capacity of flor yeasts to retain coloured compounds explains their protective effect against browning (Merida et al . 2005) and their use in colour correction of white wines (Bonilla et al .…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, pectinolytic enzymes also secreted by wine yeasts (Hernández et al 2003) increase the extraction of colour from pomace (Fernández et al 2000;Ribéreau-Gayon et al 2000). The high capacity of flor yeasts to retain coloured compounds explains their protective effect against browning (Merida et al 2005) and their use in colour correction of white wines (Bonilla et al 2001;Razmkhab et al 2002). The colour stability of red wines can be increased by anthocyanin combination with yeast polysaccharides, principally mannoproteins (Ferrari et al 1997;Escot et al 2001;Feuillat et al 2001;Feuillat 2003).…”

Section: Introductionmentioning

confidence: 99%

Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts

et al. 2007

View full text Add to dashboard Cite

Aims: In this work, a population of 88 descendants derived from three wine strains of Saccharomyces cerevisiae was tested for the enological trait ‘wine colour adsorption’ (WCA) to evaluate its inheritability. Methods and Results: The WCA phenotype was tested on plate agar medium specifically formulated for the purpose. After 10 days of anaerobic incubation at 28°C, a computer‐assisted assessment of WCA aptitude of the yeasts was carried out. The biomass colour – ranging from white to dark brown – reflects the adsorption of grape pigments: white and dark brown biomass colour corresponds to low and high adsorption, respectively. In order to confirm biomass colour results, microvinification trials using red must were performed, and the obtained wines were analysed. Conclusions: The analysis of the progeny demonstrated that the enological trait WCA is inheritable and polygenic. Significance and Impact of the Study: A way to describe the polygenic effect of the WCA trait has been found, also showing that this trait is inheritable. The impact of the work revolves more around the large‐scale screening method, which could then assist in breeding wine yeast, and can also be used as a scientific tool to investigate WCA trait.

show abstract

Retention of Browning Compounds by Yeasts Involved in the Winemaking of Sherry Type Wines

Cited by 19 publications

References 13 publications

Influence of Yeasts in Wine Colour

Influence of Yeasts in Wine Colour

Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts

Contact Info

Product

Resources

About