Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging

• Published in: Journal of food science and technology 2018-08, Vol.55 (8), p.3335-3339
• Main Authors: Baiano, A., Petruzzi, L., Sinigaglia, M., Corbo, M. R., Bevilacqua, A.
• Format: Article
• Language: English
• Subjects: Aging; Anthocyanins; Cell walls; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Food Science; Nutrition; Ochratoxin A; Short Communication; Simulation; Wine; Wines; Yeast; Yeasts
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-018-3248-1

In the present research, two inactivated yeast strains (W13 and BM45) and a commercial yeast cell wall preparation (YCW) already tested for their ability to removal ochratoxin A were used to simulate the wine aging. During the simulated aging, the concentrations of the main 4 anthocyanins decreased in both the control wine and the wines added with yeasts, although at rates depending on the type of yeast and on the nature of anthocyanins. Peonidin-3- O -glucoside decreased by about 20% in the control wine and by ~ 50% in the wines added with yeast strains or the commercial yeast preparation. Malvidin-3- O -glucoside decreased by about 80% in the control wine and in the wine added with YCW and by about 96% in the wines added with W13 and BM45 strains. Cyanidin-3- O -glucoside decreased by 47% in the control wine, by 65–66% in the wines added with W13 and BM45 strains, and by 73% in the wine added with YCW. Delphinidin-3- O -glucoside decreased by 100% already after 21–28 days of aging in all the wines.