Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine

[EN]In this work, MP-rich extracts from Saccharomyces and non-Saccharomyces yeasts were obtained by cell sonication and were characterized. The extracts were added to a red wine and color and pigment composition modifications were evaluated by CIELAB parameters and HPLC-DAD-MS, respectively, after c...

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Detalles Bibliográficos
Autores: Oyón-Ardoiz, María, Manjón Pérez, Elvira, Escribano Bailón, María Teresa, García Estévez, Ignacio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad de Salamanca (USAL)
Repositorio:GREDOS. Repositorio Institucional de la Universidad de Salamanca
OAI Identifier:oai:gredos.usal.es:10366/160914
Acceso en línea:http://hdl.handle.net/10366/160914
Access Level:acceso abierto
Palabra clave:Wine
Color
Mannoproteins
Non-Saccharomyces yeasts
Pigment stability
Vino
Colores
Proteínas
Pigmentos
Yeasts
Saccharomyces
3309.29 Vino
2303.23 Química de Los Pigmentos
2301 Química Analítica
levaduras
Descripción
Sumario:[EN]In this work, MP-rich extracts from Saccharomyces and non-Saccharomyces yeasts were obtained by cell sonication and were characterized. The extracts were added to a red wine and color and pigment composition modifications were evaluated by CIELAB parameters and HPLC-DAD-MS, respectively, after cold treatment (to provoke colloidal instability) and storage at room temperature (to accelerate wine aging). Results indicate that the MP-rich extracts showed differences in their composition and in the structure of the MPs depending on the yeast species. They also had different effects on the stability of wine pigments, being the extract obtained from Torulaspora delbrueckii the one that provided the best results, by contributing to the colloidal and chemical stability of the coloring matter. Wines added with this extract showed concentrations of p-coumaroylated and caffeoylated anthocyanins 33.40% higher than the control wine after 4 days of storage at 4 °C.

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