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

Abstract

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

Valorization of the Red Wine Yeast Waste

“…Important biologically active components of wines are phenolic compounds, which include phenolic acids, tannins and anthocyanins [8]. The quantity of anthocyanins and other phenolic compounds extracted from grapes during winemaking determines the sensory qualities of red wines and color, which can vary due to different factors [9][10][11].…”

“…Monomeric anthocyanins give the intensity of the red color and their acylated derivatives provide the stability of wine color [9], having at the same time maximum adsorption affinity on the yeast cell wall [12]. Anthocyanins are predominantly 3-O-_-D-glucosides, which under the influence of β-glucosidases, release aglycated anthocyanidins with high antioxidant potential [13,14].…”

A fenolos érettség vizsgálata Syrah szőlőfajtán

“…Az antocianinok nem csak egymással, de tanninokkal is összekapcsolódhatnak. A vörösborok színe az erjedés lefutásától (spontán, irányított) is függ (LESKÓ et al 2014). A biológiai almasavbomlás során a borban található almasav tejsavvá DOI: 10.14267/phd.2015023 alakul, amely pH növekedéssel jár együtt és ez szintén kihat az antocianin egyensúlyra.…”