Original scientific paper

Effect of commercial yeasts (Saccharomyces cerevisiae) to anthocyanin profile of wines Teran and Cabernet sauvignon

Tomislav Plavša ; Institut za poljoprivredu i turizam Poreč
Karin Kovačević-Ganić ; Prehrambeno tehnološki fakultet

Abstract

Anthocyanins are red, blue and purple pigments located mainly in the skin of red grape berries and contribute to the color of red wines. Their concentration in wine depends on variety, ecological conditions, growing and vinification techniques. The most common anthocyanin in red wines made from Vitis vinifera L. grapes is generally malvidin-3-monoglucoside. Saccharomyces cerevisiae yeast may have the impact on the extraction and degradation of anthocyanins. Identification of anthocyanins in wines Cabernet Sauvignon and Teran in harvest 2009 was analyzed by the technique of high performance liquid chromatography. The effects of three commercial Saccharomyces cerevisiae yeasts (BDX Uvaferm, D254 and Fermol Premier Cru) on the concentration of anthocyanins were investigated. The results showed that yeasts Uvaferm BDX and D254 extracted more non- acylated and acylated anthocyanins.

Keywords

anthocyanins; wine; Teran; Cabernet Sauvignon; Saccharomyces cerevisiae

Hrčak ID:

163241

URI

https://hrcak.srce.hr/163241

Publication date:

20.7.2011.

Article data in other languages: croatian

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