Effect of Lachancea thermotolerans on the formation of polymeric pigments during sequential fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/16047 |
Resumo: | 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 |
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Effect of Lachancea thermotolerans on the formation of polymeric pigments during sequential fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiaemalvidinpolymeric pigmentsnon-Saccharomycesred wineflavanolsAnthocyanins 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 anthocyaninsMDPIRepositório da Universidade de LisboaEscott, CarlosMorata, AntónioRicardo-da-Silva, Jorge M.Callejo, Maria JesúsGonzález, Maria del CarmenSuarez-Lepe, José António2018-10-08T15:10:24Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/16047engMolecules 2018, 23, 235310.3390/molecules23092353info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:45:55Zoai:www.repository.utl.pt:10400.5/16047Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:01:33.089388Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of Lachancea thermotolerans on the formation of polymeric pigments during sequential fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae |
title |
Effect of Lachancea thermotolerans on the formation of polymeric pigments during sequential fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae |
spellingShingle |
Effect of Lachancea thermotolerans on the formation of polymeric pigments during sequential fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae Escott, Carlos malvidin polymeric pigments non-Saccharomyces red wine flavanols |
title_short |
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_sort |
Effect of Lachancea thermotolerans on the formation of polymeric pigments during sequential fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae |
author |
Escott, Carlos |
author_facet |
Escott, Carlos Morata, António Ricardo-da-Silva, Jorge M. Callejo, Maria Jesús González, Maria del Carmen Suarez-Lepe, José António |
author_role |
author |
author2 |
Morata, António Ricardo-da-Silva, Jorge M. Callejo, Maria Jesús González, Maria del Carmen Suarez-Lepe, José António |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Escott, Carlos Morata, António Ricardo-da-Silva, Jorge M. Callejo, Maria Jesús González, Maria del Carmen Suarez-Lepe, José António |
dc.subject.por.fl_str_mv |
malvidin polymeric pigments non-Saccharomyces red wine flavanols |
topic |
malvidin polymeric pigments non-Saccharomyces red wine flavanols |
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 |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-10-08T15:10:24Z 2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/16047 |
url |
http://hdl.handle.net/10400.5/16047 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Molecules 2018, 23, 2353 10.3390/molecules23092353 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131104103366656 |