Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines
| Autor: | Suberviola J, M.C. Gómez-Cordovés, A Morata, Begoña Bartolomé, J A Suárez, B Colomo |
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| Rok vydání: | 2003 |
| Předmět: |
Wine
Saccharomyces cerevisiae Saccharomyces Anthocyanins Cell wall chemistry.chemical_compound Pigment Adsorption Cell Wall Organic chemistry Chromatography High Pressure Liquid biology food and beverages General Chemistry biology.organism_classification Yeast chemistry Biochemistry Anthocyanin visual_art Fermentation visual_art.visual_art_medium General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 51:4084-4088 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf021134u |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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