Evolution during wine aging of colour and tannin differences induced by wine starters

Sidari, Rossana; Postorino, S.; Caparello, Antonella; Caridi, Andrea

doi:10.1007/bf03175207

Cited by 17 publications

(10 citation statements)

References 28 publications

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“…Wine phenolics are extracted from grape skins and seeds during fermentation, interact with insoluble cell wall material from the grapes [4,5], and undergo a range of chemical transformations during maturation. Selection of yeast strain has been shown to impact on the concentration of anthocyanins [6,7] and other phenolics [6,8,9] in finished wine. The work combined analyses of wine total polyphenols, total anthocyanins, total dry extract, alcohol and sensory analysis.…”

Section: Introductionmentioning

confidence: 99%

The impact of different commercial yeasts on quality parameters of Montenegrin red wine – Vranac and Kratošija

Šućur¹,

Maraš²,

Kodžulović³

et al. 2016

Biol Eng Med

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The influence of three different commercial yeasts (BDX, BM4X4 and ICV D21), on quality parameters of wines from varieties Vranac and Kratošija were studied during two consecutive vintage years. The basic quality parameters of grape must (sugar content, total acidity, pH, tartaric and malic acid) and the wine quality parameters (alcohol content, total dry extract, glycerol, pH, total polyphenols and total anthocyanins) were determined after each phase of vinifications: after alcoholic and malolactic fermentation as well as after three months of wine maturation. There are significant differences in quality parameters of grapes and wines between vintages 2012 and 2013. Higher content of total dry extract and glycerol in wines after completion of alcoholic fermentation was achieved in vintage 2013. In vintage 2013, the highest content of total polyphenols (3.75 and 2.98 g L -1 ) and anthocyanins (1247 and 713 mg L -1 ) in Vranac wine after malolactic fermentation and after three months of maturation, were achieved by yeast BM4X4, while the highest total polyphenols (2.14 and 1.92 g L -1 ) and anthocyanins content (527 and 262 mg L -1 , respectively) was achieved by BDX strain in Kratošija wine. The results of sensory analysis showed no significant differences between the used yeast strains and studied. Surprisingly, the wines of vintage 2012 are even slightly better sensory evaluated.

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Section: Introductionmentioning

confidence: 99%

The impact of different commercial yeasts on quality parameters of Montenegrin red wine – Vranac and Kratošija

Šućur¹,

Maraš²,

Kodžulović³

et al. 2016

Biol Eng Med

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“…Mostly, flavour compounds primarily derived from grape berries and secondarily from esters by yeast activity throughout fermentation. There are some strains of S. cerevisae which are varying by their tannin binding attraction (Mazauric and Salmon 2006;Sidari et al, 2007;Hranilovic et al, 2018). The ability of tannin binding of a yeast can be sturdily affected by the structure of the fermentation environment (Rinaldi et al, 2016;Hranilovic et al, 2018).…”

Section: Flavour Aroma Mouthfeel and Colourmentioning

confidence: 99%

With Advantages and Disadvantages The Role of Non-Saccharomyces Yeast In The Wine Industry

GUNHAN¹

2022

Turkish Journal of Food and Agriculture Sciences

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This article aims to describe non-Saccharomyces yeast and their effects on wine composition, fermentation, chemistry and organoleptic characters. The use of non-Saccharomyces yeast is on the rise in the wine industry despite the negative perception from previous research. It is known that higher levels of non-Saccharomyces yeast could cause implications during winemaking practices. On the contrary, non-Saccharomyces yeast provides complexity, richer aroma and flavour and decreases ethanol content. If the main goal is using indigenous yeast and having a starter culture, use of non-Saccharomyces yeast collected from winery environment could be an option, yet again a risky option. However, previous studies indicated the relation between acetic acid production and the use of non-Saccharomyces yeast. In brief, it is important to increase sanitation in the winery environment and personal awareness to maximize cleanliness and to reduce any unwanted yeast activity. More importantly, in the recent years, the use of non-Saccharomyces yeast is attracting winemakers to achieve unique wine styles, and it is an important topic that should be taken under consideration, particularly on a research basis, specifically for targeting consumer liking-perceptions of the wine. In addition to their positive effect on sensory characters on wines, non-Saccharomyces yeasts as bio-control agents (BCAs) is also charming researchers around the globe.

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“…Studies on Spanish regional yeasts have established that the acylated anthocyanins have a higher affinity to settle on the yeast cell wall (MorAto et al, 2003). The starter yeast cultures provide more intense colour and higher polyphenol concentration (BAutistA-ortiN et al, 2007), but the interactions between the variety and the applied starter culture can also influence the colour of red wines (siDAri et al, 2007).…”

Section: Interactions Between the Yeast Cell And The Anthocyaninsmentioning

confidence: 99%

The effect of yeast on the anthocyanin characteristics of fermented model solutions

Leskó¹,

Nyitrai-Sárdy²,

Kállay³

et al. 2014

Acta Alimentaria

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The sensory quality of red wines is basically determined by the colour, which depends on the amount and on the evolution of anthocyanins and other phenolic compounds extracting from the berries into the wine during winemaking. The anthocyanin-monomers are responsible for the development of the red colour, and their acylated derivatives provide stability for the colour of the wines. The anthocyanin profile of wines is affected by several factors: the grape variety, the conditions during wine-making, and also the yeast culture used for the fermentation. In our experiments a self-compiled model solution was fermented by spontaneous fermentation, as well as by four commercial yeasts under laboratory conditions. After fermentation total polyphenolics, anthocyanins, anthocyanin monomer profile, colour intensity, hue, and the ratio of polymeric anthocyanins were studied. Our results show that the spontaneous yeast fermentation resulted in a higher anthocyanin concentration in the fermented model solution, but the commercial yeast strains provided a more advantageous colour characteristic compared to the spontaneous fermentation. After the spontaneous fermentation less sediment was left than in the commercial yeast fermented samples.Keywords: anthocyanin profile, commercial yeastThe enzyme activity of yeasts might evoke various side reactions (malo-alcoholic fermentation, b-glycosidase activity, tyrosol production, etc). Starter cultures significantly affect the polyphenolic structure, especially in the context of red wine (fermented on skins). The manufacturers and distributers give detailed information about the mechanism attributed to them. Is there any change in the composition and in the concentration of anthocyanins when different starter yeast strains are applied, how do the polyphenol components (catechin, leucoanthocyanins, resveratrol, etc.) change? It is legitimate to ask these questions even if we know that the "gentleness" of the different pieces of wine-making equipment is an important aspect of the amount of the "sediment". Therefore, the effect of several commercially available yeasts, which are recommended for red wine fermentation, on the anthocyanin profile and on other polyphenolic ingredients were examined.The characteristic and the colour of red wines are essentially determined by the amount of red grape pigments (anthocyanins and other phenolic compounds) produced during ripening. In terms of the grape the anthocyanin composition -especially their acylated derivatives -may be characteristic of the variety and the cultivation method (reviLLA et al., 2001), which is only slightly affected by vintage factors. Evidently, the situation is different in the case of wine. During the first third of the technological period of red wine fermentation

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Evolution during wine aging of colour and tannin differences induced by wine starters

Cited by 17 publications

References 28 publications

The impact of different commercial yeasts on quality parameters of Montenegrin red wine – Vranac and Kratošija

The impact of different commercial yeasts on quality parameters of Montenegrin red wine – Vranac and Kratošija

With Advantages and Disadvantages The Role of Non-Saccharomyces Yeast In The Wine Industry

The effect of yeast on the anthocyanin characteristics of fermented model solutions

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