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Effect of yeast strain selection on the concentration of cis‐ and trans‐resveratrol and resveratrol glucoside isomers in wine
Author(s) -
CLARE STEVEN S.,
SKURRAY GEOFFREY R.,
SHALLIKER R. ANDREW
Publication year - 2005
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/j.1755-0238.2005.tb00274.x
Subject(s) - resveratrol , wine , chemistry , yeast , glucoside , food science , yeast in winemaking , polyphenol , fermentation , winemaking , extraction (chemistry) , high performance liquid chromatography , chromatography , saccharomyces cerevisiae , biochemistry , medicine , alternative medicine , pathology , antioxidant
The influence of four fermentative yeast strains belonging to the Saccharomyces cerevisiae species, on the content of cis‐ and trans‐ resveratrol and resveratrol glucoside isomers in Vitis vinifera L. cv. Shiraz grape musts during alcoholic fermentation was studied by reverse phase high performance liquid chromatographic (RP‐HPLC) analysis. During vinification an increase in both the free and the glucosidic forms was observed up to day three/five ( cis‐ resveratrol/piceid) or day four ( trans‐ isomers) after which varible yeast, β‐glucosidase activity was noted until dryness where a general increase in free forms of resveratrol was accompanied by a decrease in the corresponding glucoside. In the finished wines ready for bottling or aging, the total amount of all resveratrol forms reflected ( P < 0.05) the manufacturers polyphenol extraction ratings for the strains. Relative extraction of total phenolics in red wine amongst different yeast strains was demonstrated to mimic relative stilbene content.