Abstract
Yeast are able to modulate many sensory parameters of wines during red must fermentation. The effect on color and on the formation of derived pigments during fermentation has been studied thoroughly since the 90s. Yeast can increase grape anthocyanin’s color by acidification by hyperchromic effect (increase of flavylium molecules). Recent studies with non-Saccharomyces species, as Lachancea thermotolerans, described the intense effect of some strains on anthocyanin’s color, and subsequent, stability, by strongly reducing wine’s pH during fermentation. Moreover, selected yeast strains of Saccharomyces have been shown to release metabolites such as pyruvic acid or acetaldehyde that promote the formation of vitisin A and B pyranoanthocyanins during must fermentation. Schizosaccharomyces pombe, because of its specific metabolism, can produce higher concentrations of pyruvate, which enhances the formation of vitisin A-type derivatives. The hydroxycinnamate decarboxylase activity that some Saccharomyces strains express during fermentation also promotes the formation of vinylphenolic derivatives. Some non-Saccharomyces species, such as S. pombe or P. guilliermondii can also improve the production of these derivatives compared to selected strains of Saccharomyces cerevisiae. Lastly, some yeasts are also able to modulate the formations of polymeric pigments between grape anthocyanins and flavonoids, such as catechins and procyanidins.
Highlights
The effect on color and on the formation of derived pigments during fermentation has been studied thoroughly since the 90s
Several strategies in which Saccharomyces and non-Saccharomyces yeasts can participate as potential bio-tools to promote this perception, among them [3]: the biological acidification [4,5], the formation of stable red bluish pigments [6,7,8], the low adsorption of grape anthocyanins in yeast cell walls [9,10] and the release of natural antioxidant compounds, such as glutathione (GSH) during the reductive lees ageing [11,12], are some of them
Schizosaccharomyces pombe, a non-conventional a peculiar metabolites. This process is called maloalcoholic fermentation fission (MAF)yeast and [48], can shows be used as an metabolic pathway in which malic acid is degraded to ethanol and other secondary metabolites
Summary
Even though freshness is more connected with mouth taste—mainly acidity, and fruitiness and the absence of winey smells (fusel alcohols-like aroma) which produce flat wines (lack of fruity aroma and acidity) [1]—there is a correspondence between red bluish color and youngness. Several strategies in which Saccharomyces and non-Saccharomyces yeasts can participate as potential bio-tools to promote this perception, among them [3]: the biological acidification [4,5], the formation of stable red bluish pigments [6,7,8], the low adsorption of grape anthocyanins in yeast cell walls [9,10] and the release of natural antioxidant compounds, such as glutathione (GSH) during the reductive lees ageing [11,12], are some of them. Other are compounds as during phenolsthe orreductive the enhancement of[11,12], copigmentation processes which open up theglutathione additionsuch of protective compounds suchageing as phenols or enhancement of possibilities copigmentation the addition of protective compounds such as phenols or the enhancement of copigmentation interesting opportunities [13]. Processes which open up interesting opportunities [13]
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