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J Agric Food Chem. 2003 Jul 2;51(14):4084-8.

Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines.

Author information

1
Departmento Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Spain. amorata@ai.etsia.upm.es

Abstract

This paper reports the anthocyanin adsorption profiles of the cell walls of different Saccharomyces strains isolated from grapes collected in the Spanish appellation controlée regions of La Rioja, Navarra, and Ribera del Duero. These strains are habitually used in red wine-making. The acyl derivatives of anthocyanins (acetyl and p-coumaryl compounds) were more strongly adsorbed than nonacyl derivatives. Peonidin-3G was also strongly adsorbed, as were its acyl derivatives. The greater presence of acetyl derivatives in the cell wall adsorbate leads to an increase in yellow color and a reduction in blue color with respect to the corresponding wine.

PMID:
12822951
DOI:
10.1021/jf021134u
[Indexed for MEDLINE]

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