Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids.
The aim of this work was to study the formation of vinylphenolic pyroanthocyanin pigments by three strains of Saccharomyces cerevisiae and one strain each of Saccharomyces uvarum and Saccharomyces montuliensis during the fermentation of red grape (Vitis vinifera L. cv. Tempranillo) must containing additional hydroxycinnamic acids (caffeic acid, ferulic acid or p-coumaric acid, 50 mg/l). These pigments were identified and quantified by high pressure liquid chromatography-diode array detection, their structures confirmed by liquid chromatography/electrospray interface-mass spectrometry, and their mechanisms of formation proposed. Depending on the yeast strain employed, different quantities of these pigments were formed. These pigments affect the colour of the finished wine, sometimes greatly intensifying it.
Morata
Antonio
A
Dpto. Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain. antonio.morata@upm.es
González
Carmen
C
Suárez-Lepe
José Antonio
JA
D000872:Anthocyanins / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003116:Color; D003373:Coumaric Acids / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D005524:Food Technology; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D012440:Saccharomyces / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D013045:Species Specificity; D013997:Time Factors; D027843:Vitis / Q000737:chemistry / Q000382:microbiology; D014920:Wine / Q000032:analysis / Q000382:microbiology
D000872:Anthocyanins; D003373:Coumaric Acids