Premium
The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on colour properties and pigment profiles of a Cabernet Sauvignon red wine
Author(s) -
HAYASAKA YOJI,
BIRSE MARIA,
EGLINTON JEFFREY,
HERDERICH MARKUS
Publication year - 2007
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.1755-0238.2007.tb00248.x
Subject(s) - wine , pigment , food science , acetaldehyde , chemistry , yeast , malvidin , wine color , anthocyanin , saccharomyces , saccharomyces cerevisiae , yeast in winemaking , wine fault , biochemistry , cyanidin , organic chemistry , ethanol
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 SO 2 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‐ O ‐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.