Abstract
The aim of this work was to enhance—by yeast activity—the quality of red wine produced from black grapes of the Calabrian Gaglioppo variety, used as a model for grapes with reduced synthesis of anthocyanins. Six selected strains of Saccharomyces cerevisiae were used to control winemaking trials. Among the wines, there are significant differences, due to the wine starter used. The following technological parameters were significantly different from strain to strain: total acidity, alcoholic degree, tartaric, malic, lactic, and acetic acid, and free and total SO2; moreover, the following phenolic parameters were significantly different from strain to strain: A420, A520, A620, colour intensity, colour hue, Folin–Ciocalteu index, percentage of DPPH inactivation, total anthocyanins, total polyphenols (A280), total tannins, delphinidin-3-glucoside, cyanidin-3-glucoside, petunidin-3-glucoside, peonidin-3-glucoside, and malvidin-3-glucoside. From a sensory standpoint, significant differences were observed among wine samples during a short bottle aging. Data validate the main role that wine yeast selection plays in enhancing the quality of red wine from low pigmented grape.
Similar content being viewed by others
References
Rice-Evans CA, Miller NJ, Paganga G (1997) Antioxidant properties of phenolic compounds. Rev Trends Plant Sci 2:152–159
Netzel M, Strass G, Bitsch I, Konitz R, Christmann M, Bitcsh R (2003) Effect of grape processing on selected antioxidant phenolics in red wines. J Food Eng 56:223–228
Dell’Agli M, Buscialà A, Bosisio E (2004) Vascular effects of wine polyphenols. Cardiovasc Res 63:593–602
Zhao J, Wang J, Chen Y, Agarwal R (1999) Anti-tumor-promoting activity of a polyphenolic fraction isolated from grape seeds in the mouse skin two-stage initiation-promotion protocol and identification of procyanidin B5-3′-gallate as the most effective antioxidant constituent. Carcinogenesis 20:1737–1745
Vinci G, Eramo S, Nicoletti I, Restuccia D (2008) Influence of environmental an technological parameters on phenolic composition in red wine. J Commod Sci Technol Qual 47(1–4):245–266
Lopez-Toledano A, Villano-Valencia D, Mayen M, Merida J, Medina M (2004) Interaction of yeasts with the products resulting from the condensation reaction between (+)-catechin and acetaldehyde. J Agric Food Chem 52:2376–2381
Morata A, Gómez-Cordovés MC, Suberviola J, Bartolomé B, Colomo B, Suárez JA (2003) Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines. J Agric Food Chem 51:4084–4088
Caridi A, Cufari A, Lovino R, Palumbo R, Tedesco I (2004) Influence of yeast on polyphenol composition of wine. Food Technol Biotech 42:37–40
Medina K, Boido E, Dellacassa E, Carrau F (2005) Yeast interactions with anthocyanins during red wine fermentation. Am J Enol Vitic 56:104–109
Caridi A (2006) Enological functions of parietal yeast mannoproteins. Antonie Van Leeuwenhoek Int J G 89:417–422
Morata A, Gómez-Cordovés MC, Calderón F, Suárez JA (2006) Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces. Int J Food Microbiol 106:123–129
Sidari R, Postorino S, Caparello A, Caridi A (2007) Evolution during the wine aging colour and tannin induced by wine starters. Ann Microbiol 57:197–201
Di Lorenzo A, Bloise N, Meneghini S, Sureda A, Tenore GC, Visai L, Arciola CR, Daglia M (2016) Effect of winemaking on the composition of red wine as a source of polyphenols for anti-infective biomaterials. Materials 9:316
Lijavetzky D, Ruiz-García L, Cabezas JA, Andrés MT, Bravo G, Ibáñez A, Carreño J, Cabello F, Ibáñez J, Martínez-Zapater J (2006) Molecular genetics of berry colour variation in table grape. Mol Genet Genom 276:427–435
Escot S, Feuillat M, Dulau L, Charpentier C (2001) Release of polysaccharides by yeast and the influence of polysaccharides on colour stability and wine astringency. Aust J Grape Wine Res 7:153–159
Riou V, Vernhet A, Doco T, Moutounet M (2002) Aggregation of grape seed tannins in model wine—effect of wine polysaccharides. Food Hydrocoll 16:17–23
Vasserot Y, Caillet S, Maujean A (1997) Study of anthocyanin adsorption by yeast lees. Effect of some physicochemical parameters. Am J Enol Vitic 48:433–437
Vernhet A, Pellerin P, Prieur C, Osmianski J, Moutounet M (1996) Charge properties of some grape and wine polysaccharide and polyphenolic fractions. Am J Enol Vitic 47:25–29
Samant SK, Singhal RS, Kulkaml PR, Rege DV (1993) Protein-polysaccharide interactions: a new approach in food formulation. Int J Food Sci Technol 28:547–562
Busse-Valverde N, Bautista-Ortín AB, Gómez-Plaza E, Fernández- Fernández JI, Gil-Muňoz R (2012) Influence of skin maceration time on the proanthocyanidin content of red wines. Eur Food Res Technol 235:1117–1123
Pomar F, Novo M, Masa A (2005) Varietal differences among the anthocyanin profiles of 50 red table grape cultivars studied by high performance liquid chromatography. J Chromatogr A 1094:34–41
Ferrandino A, Guidoni S (2010) Anthocyanins, flavonols and hydroxycinnamates: an attempt to use them to discriminate Vitis vinifera L. cv. Barbera clones. Eur Food Res Technol 230:417–427
Cortell JM, Halbleib M, Gallagher AV, Righetti TL, Kennedy JA (2007) Influence of vine vigor on grape (Vitis vinifera L. cv. Pinot Noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit. J Agric Food Chem 55:6575–6584
Cortell JM, Halbleib M, Gallagher AV, Righetti TL, Kennedy JA (2007) Influence of vine vigor on grape (Vitis vinifera L. cv. Pinot Noir) anthocyanins. 2. Anthocyanin and pigmented polymers in wine. J Agric Food Chem 55:6585–6595
González-Neves G, Franco J, Barreiro L, Gil G, Moutounet M, Carbonneau A (2007) Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition. Eur Food Res Technol 225:111–117
Wrolstad RE, Durst RW, Lee J (2005) Tracking color and pigment changes in anthocyanin products. Trends Food Sci Technol 16:423–428
Lopes P, Richard T, Saucier C, Teissedre PL, Monti JP, Glories Y (2007) Anthocyanone A: a quinone methide derivative resulting from malvidin 3-O-glucoside degradation. J Agric Food Chem 55:2698–2704
Mazza G, Francis FJ (1995) Anthocyanins in grapes and grape products. Crit Rev Food Sci 3:341–371
Agati G, Meyer S, Matteini P, Cerovic ZG (2007) Assessment of anthocyanins in grape (Vitis vinifera L.) berries using a non-invasive chlorophyll fluorescence method. J Agric Food Chem 55(4):1053–1061
Lovino R, Baiano A, Pati S, Faccia M, Gambacorta G (2006) Phenolic composition of red grapes grown in Southern Italy. Ital J Food Sci 18:177–186
Mattivi F, Guzzon R, Vrhovsek U, Stefanini M, Velasco R (2006) Metabolite profiling of grape: flavonols and anthocyanins. J Agric Food Chem 54:7692–7702
Brouillard R, Chassaing S, Fougerousse A (2003) Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long? Phytochemistry 64:1179–1186
Kelebek H, Canbas A, Selli S (2009) Effects of different maceration times and pectolytic enzyme addition on the anthocyanin composition of Vitis vinifera cv. Kalecik karasi wines. J Food Process Preserv 33:296–311
Caridi A, Cariello C, Chirico A, De Bruno A, De Salvo E, Piscopo A, Poiana M, Punturiero D, Sergi A, Sidari R (2013) Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking. In: International conference on environmental, industrial and applied microbiology, BioMicroWorld2013. Madrid (Spain), 2–4 October 2013, p 175
European Union Commission (1990) Commission regulation no 2676/1990 of September 17 1990. Official J Eur Union 33:1–192
European Union Commission (2010) Commission regulation no 606/2009 of July 10 2009. Official J Eur Union 43:1–60
Glories Y (1984) The color of red wines. Part 2. Measurement, origin, and interpretation. Connaiss Vigne Vin 18:253–271
Lee J, Durst RW, Wrolstad RE (2005) Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J AOAC Int 88(5):1269–1278
Cetó X, Gutiérrez JM, Gutiérrez M, Céspedes F, Capdevila J, Mínguez S, Jiménez-Jorquera C, del Valle M (2012) Determination of total polyphenol index in wines employing a voltammetric electronic tongue. Anal Chim Acta 732:172–179
Molyneux P (2004) The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J Sci Technol 26:211–219
OIV (Organisation International de la Vigne et du Vin) (2007) Recueil International des Methodes d’Analyses. Ed. Officielle. Paris
Weinges K, Nader FW (1982) Proanthocyanidins. In: Markakis P (ed) Anthocyanins as food colors. Academic Press, New York
Chapman KW, Lawless HT, Boor KJ (2001) Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk. J Dairy Sci 84:12–20
Stone HS, Sidel JL, Oliver S, Woosley A, Singleton RC (1974) Sensory evaluation by quantitative descriptive analysis. Food Tech 28:24–34
European Union Commission (2009) Commission regulation No 606/2009 of 24 July 2009. Official J Eur Union 193:31
Monagas M, Bartolomé B, Gómez-Cordovés C (2005) Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle. Eur Food Res Technol 220:331–340
Castagnino C, Vercauteren J, Castavinol A (1996) New series of polyphenols from Bordeaux red wines. Tetrahedron Lett 37:7739–7742
Acknowledgments
This work received financial support of Calabria Region, APQ (Accordo di Programma Quadro), Action 3, Project MIGA (Miglioramento Gaglioppo).
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
None.
Compliance with ethics requirements
This article does not contain any studies with human or animal subjects.
Rights and permissions
About this article
Cite this article
Caridi, A., De Bruno, A., De Salvo, E. et al. Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes. Eur Food Res Technol 243, 367–378 (2017). https://doi.org/10.1007/s00217-016-2750-9
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-016-2750-9