Abstract
Eighty-seven red wines produced from red grapes of the grape variety Gaglioppo from the Calabria region (vintage 2009) were analysed by standard methods after 4 and 120 months of ageing. So, a total of 29 selected starters of Saccharomyces cerevisiae—3 wild type, 12 monoclonal cultures, and 14 hybrids—inoculated in triplicate were studied for their effects on colour and natural antioxidant power keeping of red wine. Wine ageing decreased the red component, the colour intensity, and the DPPH values while the colour hue values increased. This research has shown that the evolution of wine ageing is affected in a very different way by the starter yeast used and has allowed choosing the best yeast strain useful to produce red wine able to endure very long-time ageing, until 10 years.
Highlights
Moderate but regular consumption of red wine is proven to possess a positive effect on health, due to the presence of antioxidants and protective substances [1]
The relation between colour components and antioxidant properties of wine is widely proven; it was reported that phenolic composition, as well as monomeric anthocyanins and co-pigments, effect the colour stability of wine [5]
The 14 hybrids were previously selected towards their effect on antioxidant phenolic compounds [15] and some of them are characterised by reduced absorption of wine phenolics [16]
Summary
Moderate but regular consumption of red wine is proven to possess a positive effect on health, due to the presence of antioxidants and protective substances [1]. During ageing, these substances undergo an evolution, which involves changes in chemical and sensory characteristics of red wines [2]; the potential relevance of these changes to wine quality and complexity was assessed [3]. The colour seems to provide information about defects, variation of quality parameters of wines during storage and polyphenolic composition, playing an important role in the evaluation of the perceived quality of wine [4]. The aim of this work was to study the influence of the yeast strain used as a starter on the evolution of the
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