Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae
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 polymerizati...
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| Format: | Article |
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MDPI AG
2018-09-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/23/9/2353 |
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| author | Carlos Escott Antonio Morata Jorge M. Ricardo-da-Silva María Jesús Callejo María del Carmen González José Antonio Suarez-Lepe |
| author_facet | Carlos Escott Antonio Morata Jorge M. Ricardo-da-Silva María Jesús Callejo María del Carmen González José Antonio Suarez-Lepe |
| author_sort | Carlos Escott |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-13T14:46:29Z |
| format | Article |
| id | doaj.art-1c923d9d25cd4ae8aefed63ebad6f10c |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-13T14:46:29Z |
| publishDate | 2018-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-1c923d9d25cd4ae8aefed63ebad6f10c2022-12-21T23:41:27ZengMDPI AGMolecules1420-30492018-09-01239235310.3390/molecules23092353molecules23092353Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiaeCarlos Escott0Antonio Morata1Jorge M. Ricardo-da-Silva2María Jesús Callejo3María del Carmen González4José Antonio Suarez-Lepe5enotecUPM. Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering. Universidad Politécnica de Madrid, Av. Puerta de Hierro 2, 28040 Madrid, SpainenotecUPM. Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering. Universidad Politécnica de Madrid, Av. Puerta de Hierro 2, 28040 Madrid, SpainLEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalenotecUPM. Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering. Universidad Politécnica de Madrid, Av. Puerta de Hierro 2, 28040 Madrid, SpainenotecUPM. Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering. Universidad Politécnica de Madrid, Av. Puerta de Hierro 2, 28040 Madrid, SpainenotecUPM. Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering. Universidad Politécnica de Madrid, Av. Puerta de Hierro 2, 28040 Madrid, SpainAnthocyanins 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.http://www.mdpi.com/1420-3049/23/9/2353malvidinpolymeric pigmentsnon-Saccharomycesred wineflavanols |
| spellingShingle | Carlos Escott Antonio Morata Jorge M. Ricardo-da-Silva María Jesús Callejo María del Carmen González José Antonio Suarez-Lepe Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae Molecules malvidin polymeric pigments non-Saccharomyces red wine flavanols |
| title | Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae |
| title_full | Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae |
| title_fullStr | Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae |
| title_full_unstemmed | Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae |
| title_short | Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae |
| title_sort | effect of lachancea thermotolerans on the formation of polymeric pigments during sequential fermentation with schizosaccharosmyces pombe and saccharomyces cerevisiae |
| topic | malvidin polymeric pigments non-Saccharomyces red wine flavanols |
| url | http://www.mdpi.com/1420-3049/23/9/2353 |
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