Glasnik Zaštite Bilja, Vol. 34 No. 4, 2011.
Izvorni znanstveni članak
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
Sažetak
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.
Ključne riječi
anthocyanins; wine; Teran; Cabernet Sauvignon; Saccharomyces cerevisiae
Hrčak ID:
163241
URI
Datum izdavanja:
20.7.2011.
Posjeta: 1.251 *