Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China

Abstract

Eight Saccharomyces cerevisiae strains were used for preparation of Cabernet Sauvignon musts from Yuma vineyard in China, where the strains were isolated, to study the importance of yeast strain for optimization of Cabernet Sauvignon wine color and anthocyanin composition. Differences in chromatic characteristics between indigenous yeast strains and a commercial F15 control were not found. Twenty-one anthocyanins were detected and quantified using HPLC-MS. Concentrations of anthocyanins were significantly (p<0.05) influenced by the yeast strain used. Use of the commercial F15 yeast resulted in the highest anthocyanin concentration. Among 9 pyranoanthocyanins detected, amounts of must were influenced by the yeast strain used. The color of wine produced using the N11424 yeast was more stable because of a higher pyranoanthocyanin concentration. Use of Principal Component Analysis indicated that indigenous yeast treatments were separated from the F15 control yeast treatment based on anthocyanin components.