Abstract：
:Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This work evaluated the formation of polymeric pigments in red musts added with (+)-Catechin, ProcyanidinB2 and ProcyanidinC1. The non-Saccharomyces yeasts used were Lachancea thermotolerans, Metschnikowia pulcherrima and Torulaspora delbrueckii in sequential fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe. Use of Lachancea thermotolerans led to larger amounts of polymeric pigments in sequential fermentation. (+)-Catechin is the flavanol prone to forming such pigments. The species Metschnikowia pulcherrima produced higher concentration of esters and total volatile compounds. The sensory analysis pointed out differences in fruitiness and aroma quality. The results obtained strengthen the fact that metabolites from non-Saccharomyces yeasts may contribute to form stable polymeric pigments while also influencing wine complexity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Escott C,Del Fresno JM,Loira I,Morata A,Tesfaye W,González MDC,Suárez-Lepe JAdoi
10.1016/j.foodchem.2017.07.037subject
Has Abstractpub_date
2018-01-15 00:00:00pages
975-983eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31181-0journal_volume
239pub_type
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