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Effect of Lachancea thermotolerans on the formation of polymeric pigments during sequential fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae
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Orientador(es)
Resumo(s)
Anthocyanins in red grape musts may evolve during the winemaking process and wine
aging for several different reasons; colour stability and evolution is a complex process that may
depend on grape variety, winemaking technology, fermentative yeast selection, co-pigmentation
phenomena and polymerization. The condensation of flavanols with anthocyanins may occur
either with the flavylium ion or with the hemiacetal formation in order to produce oligomers and
polymers. The kinetics of the reaction are enhanced by the presence of metabolic acetaldehyde,
promoting the formation of pyranoanthocyanin-type dimers or flavanol-ethyl-anthocyanin
structures. The experimental design carried out using white must corrected with the addition
of malvidin-3-O-glucoside and flavanols, suggests that non-Saccharomyces yeasts are able to provide
increased levels of colour intensity and larger polymeric pigment ratios and polymerization
indexes. The selection of non-Saccharomyces genera, in particular Lachancea thermotolerans and
Schizosaccharomyces pombe in sequential fermentation, have provided experimental wines with
increased fruity esters, as well as producing wines with potential pigment compositions, even though
there is an important reduction of total anthocyanins
Descrição
Palavras-chave
malvidin polymeric pigments non-Saccharomyces red wine flavanols
Contexto Educativo
Citação
Molecules 2018, 23, 2353
Editora
MDPI