Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/57376
Citations
Scopus Web of ScienceĀ® Altmetric
?
?
Type: Journal article
Title: The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on colour properties and pigment profiles of a Cabernet Sauvignon red wine
Author: Hayasaka, Y.
Birse, M.
Eglinton, J.
Herderich, M.
Citation: Australian Journal of Grape and Wine Research, 2007; 13(3):176-185
Publisher: Australian Society of Viticulture and Oenology
Issue Date: 2007
ISSN: 1322-7130
1755-0238
Statement of
Responsibility: 
Yoji Hayasaka, Maria Birse, Jeffrey Eglinton and Markus Herderich
Abstract: Red wine was made from the same batch of Cabernet Sauvignon grapes but with two different yeasts, Saccharomyces cerevisiae (SC) or Saccharomyces bayanus (SB). The colour properties and pigment profiles of SC and SB wines were compared at 8 days and 387 days after yeast inoculation. Grape anthocyanin concentration was found to be lower in SB wines than in SC wines at day 8 and 387, but SB wine exhibited greater wine colour density, a* and b*. The anthocyanin concentration did not correlate with wine colour density. The levels of pigmented polymers and SO2 non-bleachable pigments were found to be higher in SB wine at day 387, demonstrating that the formation of stable pyranoanthocyanins and pigmented polymers was enhanced by SB yeast. Electrospray mass spectrometry was used for the compositional analysis of pyranoanthocyanins, and direct and ethyl-bridged linked condensation dimers of malvidin 3-0-glucoside (MvG) with flavanols (catechin or epicatechin). The data demonstrated that the formation of acetaldehyde-mediated pigments was enhanced by the use of the SB yeast. The compositional analysis suggested that the differences in colour properties and pigment profiles of SC and SB wines were largely due to the greater production of acetaldehyde-mediated pigments by the use of SB yeast.
Keywords: red wine colour
Saccharomyces cerevisiae
Saccharomyces bayanus
electrospray mass spectrometry
anthocyanins
pyranoanthocyanins
acetaldehyde
DOI: 10.1111/j.1755-0238.2007.tb00248.x
Published version: http://dx.doi.org/10.1111/j.1755-0238.2007.tb00248.x
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 5

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.