Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes

Minnaar, P.P.; Nyobo, Ludwe; Jolly, N.P.; Ntushelo, Nombasa; Meiring, Skye P.

doi:10.1016/j.foodchem.2018.06.074

Cited by 14 publications

(9 citation statements)

References 24 publications

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“…In addition, it has already been established that phenolic compounds contribute to the sensory characteristics of alcoholic beverages [45]. In the present study, the polyphenol content was significantly affected ( p < 0.05) by the fermentation temperature.…”

Section: Resultssupporting

confidence: 54%

Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation

Kallis

Sideris

Kopsahelis

et al. 2019

Foods

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A natural resin retrieved from Pistacia terebinthus tree was evaluated as an immobilization carrier of Saccharomyces cerevisiae AXAZ-1 cells targeting successive fermentation batches of sugar synthetic mediums. Fermentation times below 54 h were recorded at temperatures 28–14 °C. In total, 147 compounds were detected using gas chromatography-mass spectrometry (GC-MS) analysis, including alcohols, esters, ketones, aldehydes, acids, and terpenes. Principal component analysis indicated that the state of cells (free/immobilized) and the fermentation temperature primarily affected terpenes’ composition. Importantly, no spoilage of the fermented beverages was noted during 90 days of storage at room temperature, most likely due to the high content of extracted terpenoids and phenols (up to 579.01 mg L−1 and 171.8 mg gallic acid equivalent L−1, respectively). Likewise, the developed novel biocatalyst (yeast cells immobilized within Pistacia terebinthus resin) was suitable for the production of low alcohol beverages with an enhanced aromatic profile. The obtained results revealed that the proposed bioprocess shows great commercialization potential in the new fast-growing low-alcohol beverages sector.

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Section: Resultssupporting

confidence: 54%

Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation

Kallis

Sideris

Kopsahelis

et al. 2019

Foods

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“…Total phenolic acids, flavanols and flavonols were quantified using a spectrophotometric method (Minnaar et al, 2018). An UV-vis Aurius Model CE2021 spectrophotometer (Cecil, Cambridge, UK) was used with the wavelength scan programme mode to determine the maximum wavelength absorbance for phenolic acids (316 nm), total flavonols (360 nm) and total flavanols (279 nm) (Minnaar et al, 2018) using pure p-coumaric acid (phenolic acids), and quercetin (flavonols) and gallic acid (flavanols). Calibration curves established from reference standards were used to determine the concentrations in the matrix.…”

Section: Spectrophotometric Analysismentioning

confidence: 99%

Phenolic Compounds in Cork-Closed Bottle-Fermented Sparkling Wines

Minnaar¹,

Gerber²,

Booyse³

et al. 2021

SAJEV

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Bottle fermented sparkling wine in South Africa is known as Méthode Cap Classique which is based on the method used in France for Champagne. The use of cork, instead of a crown cap during the second fermentation in sparkling wine was investigated for its effect on the phenolic profile of wines. Phenolic acids susceptible to migration from cork into wine were studied in two-disc corks from three different commercial suppliers, coded as Cork A, Cork R and Cork C and a crown cap closure. Gallic, caftaric, caffeic and p-coumaric acids were quantified in all samples using a liquid chromatographic technique. Physicochemical parameters were also measured in the wine using a spectrophotometric technique. Total acidity and pH were not significantly different among the wines. Cork R wines were however significantly different in alcohol. Residual sugar for all samples was below the limit of detection. Gallic acid was significantly highest in Cork A wines, which indicates the contribution of Cork A to the concentration of this compound in the wine. Different cork types are assumed to release different concentrations of phenolic compounds. This may be due to differences in surface roughness of cork that would increase the surface area in contact with the wine. Therefore, corks from different origins (suppliers) could be used to bring about subtle differences to the wine.

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“…Nevertheless, fermentation with these two strains resulted in similar concentrations of coumaroylated anthocyanins in both wines. The same research group further compared two strains of T. delbrueckii 654 and M2/1 co-inoculated with S. cerevisiae VIN13 and observed higher total polyphenols and anthocyanins in the ferment with co-inoculation of M2/1 and VIN13 than that with 654 and VIN13 (Minnaar et al, 2018). Cañas et al (2014) studied Wickerhamomyces anomalus, and reported higher concentrations of free and polymeric anthocyanins in wine fermented by sequential inoculation of W. anomalus (Day 0) and S. cerevisiae Uvaferm (Day 1) than that fermented by S. cerevisiae Uvaferm alone.…”

Section: )mentioning

confidence: 98%

“…In fact, researchers around the world have been isolating local wild yeasts and investigating the impacts of mixed culture fermentation (including sequential inoculation) on the chemical (especially phenolics) and sensory attributes of wine using specific non‐ Saccharomyces yeasts together with S. cerevisiae (Escott et al., 2018; Escribano‐Viana et al., 2019; Medina et al., 2016; Minnaar et al., 2018). This approach is a simulation of the wild yeast fermentation process, where a mixture of diverse microorganisms including many non‐ Saccharomyces yeasts initiate the alcoholic fermentation, followed by rapid increase of S. cerevisiae that dominate the rest of fermentation (Liu, Legras, et al., 2020).…”

Section: Yeast Selection For Wine Production: a Future Perspectivementioning

confidence: 99%

Section: Influences Of Yeasts On the Phenolic Compounds In Winementioning

confidence: 99%

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Wine phenolic profile altered by yeast: Mechanisms and influences

Zhang

Meng

et al. 2021

Comp Rev Food Sci Food Safe

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Grape phenolic compounds undergo various types of transformations during winemaking under the influences of yeasts, which further impacts the sensory attributes, thus the quality of wine. Understanding the roles of yeasts in phenolics transformation is important for controlling wine quality through fermentation culture selection. This literature review discusses the mechanisms of how yeasts alter the phenolic compounds during winemaking, summarizes the effects of Saccharomyces cerevisiae and non‐Saccharomyces yeasts on the content and composition of phenolics in wine, and highlights the influences of mixed cultural fermentation on the phenolic profile of wine. Collectively, this paper aims to provide a deeper understanding on yeast–phenolics interactions and to identify the current literature gaps for future research.

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Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes

Cited by 14 publications

References 24 publications

Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation

Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation

Phenolic Compounds in Cork-Closed Bottle-Fermented Sparkling Wines

Wine phenolic profile altered by yeast: Mechanisms and influences

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