Abstract
Wine model solutions were used to study the ability of dehydrated yeasts to retain the brown products formed in the reaction between (+)-catechin and acetaldehyde. Saccharomyces cerevisiae races capensis and bayanus, two typical flor yeasts involved in the biological aging of sherry wines, had a higher capacity to retain coloured compounds than S. cerevisiae fermentative yeast. Of the flor yeasts, capensis exhibited a higher colour reduction capacity than bayanus. Such differences may account for the different rate at which browning compounds are removed at different times of year during the biological aging of wines.
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Merida, J., Lopez-Toledano, A., Marquez, T. et al. Retention of Browning Compounds by Yeasts Involved in the Winemaking of Sherry Type Wines. Biotechnol Lett 27, 1565–1570 (2005). https://doi.org/10.1007/s10529-005-1795-9
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DOI: https://doi.org/10.1007/s10529-005-1795-9