Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae.

Carlos Escott,María González,José Suarez-Lepe,Jorge Ricardo-Da-Silva,Antonio Morata,María Callejo

doi:10.3390/molecules23092353

Carlos Escott, María González + Show 4 more

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https://doi.org/10.3390/molecules23092353

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Abstract

Anthocyanins in red grape musts may evolve during the winemaking process and wine aging for several different reasons; colour stability and evolution is a complex process that may depend on grape variety, winemaking technology, fermentative yeast selection, co-pigmentation phenomena and polymerization. The condensation of flavanols with anthocyanins may occur either with the flavylium ion or with the hemiacetal formation in order to produce oligomers and polymers. The kinetics of the reaction are enhanced by the presence of metabolic acetaldehyde, promoting the formation of pyranoanthocyanin-type dimers or flavanol-ethyl-anthocyanin structures. The experimental design carried out using white must corrected with the addition of malvidin-3-O-glucoside and flavanols, suggests that non-Saccharomyces yeasts are able to provide increased levels of colour intensity and larger polymeric pigment ratios and polymerization indexes. The selection of non-Saccharomyces genera, in particular Lachancea thermotolerans and Schizosaccharomyces pombe in sequential fermentation, have provided experimental wines with increased fruity esters, as well as producing wines with potential pigment compositions, even though there is an important reduction of total anthocyanins.

Highlights

There are different factors that determine the colour evolution and colour stability of red wines, including grape variety as a sole source of anthocyanins [1]; practices during the winemaking process such as tannin addition [2] or cold maceration [3]; the selection of fermentative yeast strains that promote the formation of stable pigments through the production of metabolites, such as pyruvic acid or acetaldehyde [4], or that promote changes in pigment composition through the adsorption of anthocyanins through the yeast cell walls [5]; and co-pigmentation phenomena [6].Yeast metabolism may lead to different values of metabolic precursors during must fermentation for the formation of pyranoanthocyanins, oligomeric and polymeric pigments
With regard to the sequential fermentation with Saccharomyces cerevisiae (Sc), there was a slight increase and steady growth observed in the CAT and procyanidin B2 (PB2) treatments, while for the other treatments, including Schizosaccharomyces pombe (Sp), there was a slower decrease in yeast populations over time, until the population numbers ranged between 1 × 105 and 1 × 106 CFU/mL after day 13; this might be due to the fact that the increasing concentration of ethanol makes it difficult for Lachancea spp., and several other non-Saccharomyces yeasts such as M. pulcherrima, T. delbrueckii and C. zemplinina [18], to survive over fermentation time
The use of (+)-catechin in musts produced a higher concentration of oligomeric pigments, most of which are linked to acetaldehyde

Summary

Introduction

There are different factors that determine the colour evolution and colour stability of red wines, including grape variety as a sole source of anthocyanins [1]; practices during the winemaking process such as tannin addition [2] or cold maceration [3]; the selection of fermentative yeast strains that promote the formation of stable pigments through the production of metabolites, such as pyruvic acid or acetaldehyde [4], or that promote changes in pigment composition through the adsorption of anthocyanins through the yeast cell walls [5]; and co-pigmentation phenomena [6].Yeast metabolism may lead to different values of metabolic precursors during must fermentation for the formation of pyranoanthocyanins, oligomeric and polymeric pigments. The reactivity of the flavylium ion may be different from that of the hemiacetal form, both molecules interact with flavanols to form oligomers in suspension; according to Es-Safi and Cheynier [12], dimers are formed from the condensation of a hemiacetal moiety with flavanols. The latter products, initially belonging to the non-coloured fraction, would be displaced into the coloured form through a co-pigmentation equilibrium [13] that takes place in typical red wine pH and acid aqueous solutions. The dimers formed by the nucleophilic addition of anthocyanins in their hemiacetal form to produce flavanol-anthocyanin adducts (F-A+ ) were reported by Salas et al [14]

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