Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines

被引：198

作者：

Morata, A

Gómez-Cordovés, MC

Suberviola, J

Bartolomé, B

Colomo, B

Suárez, JA

机构：

[1] Univ Politecn Madrid, Escuela Tecn Super Ingn Agron, Dept Tecnol Alimentos, Madrid 28040, Spain

[2] CSIC, Inst Fermentac Ind, Madrid 28006, Spain

[3] Estac Viticultura & Enol, Navarra, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2003年 / 51卷 / 14期

关键词：

anthocyanins; Saccharomyces; cell walls; color; HPLC-DAD;

D O I：

10.1021/jf021134u

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This paper reports the anthocyanin adsorption profiles of the cell walls of different Saccharomyces strains isolated from grapes collected in the Spanish appellation controlee regions of La Rioja, Navarra, and Ribera del Duero. These strains are habitually used in red wine-making. The acyl derivatives of anthocyanins (acetyl and p-coumaryl compounds) were more strongly adsorbed than nonacyl derivatives. Peonidin-3G was also strongly adsorbed, as were its acyl derivatives. The greater presence of acetyl derivatives in the cell wall adsorbate leads to an increase in yellow color and a reduction in blue color with respect to the corresponding wine.

引用

页码：4084 / 4088

页数：5