Work

Effect of Torulaspora delbrueckii yeast on the anthocyanin and flavanol concentrations of Cabernet franc and Pinotage wines

Year: 2015

Type: article

Abstract: Pinotage and Cabernet franc grape must were inoculated with Saccharomyces cerevisiae and Torulaspora delbrueckii yeasts. Differences in colour were observed between Pinotage ( S. cerevisiae ) and Pinotage ( T. delbrueckii ) wines, whereas differences in berry and herbaceous character were observed between Cabernet franc ( S. cerevisiae ) and Cabernet franc ( T. delbrueckii ) wines. Mouthfeel properties between treatments for both wines were not significantly different. Overall quality was slightly higher in wines inoculated with T. delbrueckii compared to wines inoculated with S. cerevisiae . Anthocyanins and flavanols measured in Pinotage wines made with T. delbrueckii were higher compared to Pinotage must inoculated with S. cerevisiae . Cabernet franc wines made with S. cerevisiae were higher in anthocyanin glycoside and flavanol concentrations compared to Cabernet franc wines made with T. delbrueckii . Insignificant differences in acetylated and coumarylated anthocyanins were evident between Cabernet franc ( S. cerevisiae ) and Cabernet franc ( T. delbrueckii ) wines. Principal component analysis showed that epigallocatechin gallate, epicatechin gallate, procyanidin B2, peonidin 3-O-glucoside, delphinidin 3-(6-acetyl) glucoside, petunidin 3-(6-acetyl) glucoside, malvidin 3-(6-acetyl) glucoside and malvidin 3-O-glucoside concentrations were highest in Pinotage wines inoculated with T. delbrueckii . Cabernet franc wines inoculated with S. cerevisiae yeasts were highest in malvidin 3-(6-p-coumaroyl) glucoside, petunidin 3-(6-p-coumaroyl) glucoside, petunidin 3-O-glucoside, epicatechin gallate and epigallocatechin gallate concentrations. Total anthocyanins were highest in Pinotage ( S. cerevisiae ) wines and Cabernet franc ( T. delbrueckii ) wines. Flavanols were highest in Pinotage ( T. delbrueckii ) and Cabernet franc ( S. cerevisiae ) wines. It is evident from the results that yeast species has an impact on the flavonoid concentrations within a grape variety.

Source: South African Journal of Enology and Viticulture

DOI: 10.21548/36-1-936

Authors: P.P. Minnaar, N. Ntushelo, Z. Ngqumba, V. van Breda, N.P. Jolly

Institutions: Institute for Deciduous Fruit, Vines and Wine, Agricultural Research Council of South Africa

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $271