Yeast Interactions with Anthocyanins during Red Wine Fermentation

• DOI: 10.5344/ajev.2005.56.2.104
• Publication Date: 2022-10-12T16:52:29Z
• Authors: Karina Medina; Eduardo Boido; Eduardo Dellacassa; Francisco Carrau
• Keywords: Wine color; Fermentation in winemaking

The capacity of yeast to modify anthocyanin concentration during red wine fermentation was studied with the objective classifying strains according their for color removal vinification. A model grape juice medium used better understand yeast-anthocyanin interactions. An extract <i>Vitis vinifera</i> cv. Tannat prepared from skins and diluted in a white must order obtain without solids. Anthocyanin confirmed be higher compounds polarity. Acylated anthocyanins (acetyl <i>p</i>-coumaryl compounds) were differentially removed, percentage each compound determined. Results showed no correlation between intensity total after fermentation, possibly because presence derivatives formed process. HPLC-MS analysis allowed identification derivatives, while quantification several performed by HPLC-DAD. sum these direct obtained strain, thus explaining variability observed.