Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts

Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched... •(+)-Catechin is prone to forming more polymeric pigments followed by ProcyanidinB2.•Certain non-Saccharomyces yeasts increase pigments in the presence of these flavanols.•Sequential fermentations with Sp(IFI938) yeast increase the amount of polymeric pigments.•Acetaldehyde was found to be key in polymeric pigments condensation.•Non-Saccharomyces help to improve aroma complexity by lowering higher alcohols. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2017.07.037
Publisher site
See Article on Publisher Site

Abstract

•(+)-Catechin is prone to forming more polymeric pigments followed by ProcyanidinB2.•Certain non-Saccharomyces yeasts increase pigments in the presence of these flavanols.•Sequential fermentations with Sp(IFI938) yeast increase the amount of polymeric pigments.•Acetaldehyde was found to be key in polymeric pigments condensation.•Non-Saccharomyces help to improve aroma complexity by lowering higher alcohols.

Journal

Food ChemistryElsevier

Published: Jan 15, 2018

References

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