Yeast influence on the formation of stable pigments in red winemaking.

Morata, Antonio; Loira, Iris; Heras, José María; Callejo, María Jesús; Tesfaye, Wendu; González, Carmen; Suárez-Lepe, José Antonio

Morata, Antonio; Loira, Iris; Heras, José María; Callejo, María Jesús; Tesfaye, Wendu; González, Carmen; Suárez-Lepe, José Antonio.

Afiliação

Morata A; enotecUPM, Chemistry and Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. Electronic address: antonio.morata@upm.es.
Loira I; enotecUPM, Chemistry and Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
Heras JM; Lallemand Ibérica, Spain.
Callejo MJ; enotecUPM, Chemistry and Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
Tesfaye W; enotecUPM, Chemistry and Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
González C; enotecUPM, Chemistry and Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
Suárez-Lepe JA; enotecUPM, Chemistry and Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.

Food Chem ; 197(Pt A): 686-91, 2016 Apr 15.

Article em En | MEDLINE | ID: mdl-26617004

Assuntos

Pigmentos Biológicos/química; Saccharomyces cerevisiae/metabolismo; Vinho/microbiologia; Acetaldeído/química; Antocianinas/análise; Carboxiliases/química; Cromatografia Líquida de Alta Pressão; Cor; Ácidos Cumáricos/química; Fermentação; Polifenóis/análise; Propionatos; Ácido Pirúvico/química; Vinho/análise

Palavras-chave

(+)-Catechin; (+)-Catechin (PubChem CID: 73160); Acetaldehyde (PubChem CID: 177); Color losses; Malvidin glucoside-ethyl-catechin (PubChem CID: 71308233); Malvidin-3-O-glucoside (PubChem CID: 443652); Malvidin-3-O-glucoside-procyanidin B2; Procyanidin B2; Procyanidin B2 (PubChem CID: 122738); Pyruvic acid (PubChem CID: 1060); Red wine; Saccharomyces cerevisiae; Stable pigments; Vitisin A (PubChem CID: 16131430); Vitisin B (PubChem CID: 16138152)

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pigmentos Biológicos / Saccharomyces cerevisiae / Vinho Idioma: En Ano de publicação: 2016 Tipo de documento: Article

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