Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes
| Autor: | Skye P. Meiring, Ludwe Nyobo, P.P. Minnaar, Nombasa Ntushelo, N.P. Jolly |
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| Rok vydání: | 2018 |
| Předmět: |
Saccharomyces cerevisiae
Flavonoid Color Wine 01 natural sciences Analytical Chemistry Anthocyanins Mouthfeel 0404 agricultural biotechnology Torulaspora delbrueckii Phenols Food science Astringents chemistry.chemical_classification biology Chemistry 010401 analytical chemistry Polyphenols Torulaspora 04 agricultural and veterinary sciences General Medicine Sweetness biology.organism_classification 040401 food science Yeast 0104 chemical sciences Polyphenol Spectrophotometry Taste Fermentation Food Science |
| Zdroj: | Food chemistry. 268 |
| ISSN: | 1873-7072 |
| Popis: | Grapes and wine contain phenolics divided into non-flavonoid and flavonoid classes. Yeast modulates the phenolics of wine by adsorption onto yeast cell walls. This may be advantageous for colour and quality. The effect of Torulaspora delbrueckii (654M2/1) and Saccharomyces cerevisiae (VIN13) on phenolics and sensory attributes of Cabernet Franc wines (2012/2013) were evaluated. Spectrophotometric analysis was used to determine the phenolic content. Sensory analysis was conducted by expert tasters to evaluate the wines. ANOVA showed that polyphenols and anthocyanins were higher in M2/1 + VIN13 wines (2012/2013) than 654 + VIN13 wines. Colour, fruitiness, mouthfeel, sweetness, astringency and quality were different between treatments. 654 + VIN13 wines (2012) were higher in polyphenols, acidity, astringency and mouthfeel than M2/1 + VIN13 wines. M2/1 + VIN13 (2012/2013) had increased colour and quality than 654 + VIN13 wines. Two treatments were identified for Cabernet Franc wines; M2/1 + VIN13 and 654 + VIN13, which resulted in wines with increased colour and wines with increased mouthfeel and astringency, respectively. |
| Databáze: | OpenAIRE |
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