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Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes.
Food Chem 2018; 268:287-291FC

Abstract

Grapes and wine contain phenolics divided into non-flavonoid and flavonoid classes. Yeast modulates the phenolics of wine by adsorption onto yeast cell walls. This may be advantageous for colour and quality. The effect of Torulaspora delbrueckii (654&M2/1) and Saccharomyces cerevisiae (VIN13) on phenolics and sensory attributes of Cabernet Franc wines (2012/2013) were evaluated. Spectrophotometric analysis was used to determine the phenolic content. Sensory analysis was conducted by expert tasters to evaluate the wines. ANOVA showed that polyphenols and anthocyanins were higher in M2/1 + VIN13 wines (2012/2013) than 654 + VIN13 wines. Colour, fruitiness, mouthfeel, sweetness, astringency and quality were different between treatments. 654 + VIN13 wines (2012) were higher in polyphenols, acidity, astringency and mouthfeel than M2/1 + VIN13 wines. M2/1 + VIN13 (2012/2013) had increased colour and quality than 654 + VIN13 wines. Two treatments were identified for Cabernet Franc wines; M2/1 + VIN13 and 654 + VIN13, which resulted in wines with increased colour and wines with increased mouthfeel and astringency, respectively.

Authors+Show Affiliations

ARC Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7600, South Africa; ARC Biometry, Private Bag X5026, Stellenbosch 7600, South Africa. Electronic address: minnaarp@arc.agric.za.ARC Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7600, South Africa.ARC Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7600, South Africa.ARC Biometry, Private Bag X5026, Stellenbosch 7600, South Africa.ARC Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7600, South Africa.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30064760

Citation

Minnaar, Phillip, et al. "Anthocyanins and Polyphenols in Cabernet Franc Wines Produced With Saccharomyces Cerevisiae and Torulaspora Delbrueckii Yeast Strains: Spectrophotometric Analysis and Effect On Selected Sensory Attributes." Food Chemistry, vol. 268, 2018, pp. 287-291.
Minnaar P, Nyobo L, Jolly N, et al. Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes. Food Chem. 2018;268:287-291.
Minnaar, P., Nyobo, L., Jolly, N., Ntushelo, N., & Meiring, S. (2018). Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes. Food Chemistry, 268, pp. 287-291. doi:10.1016/j.foodchem.2018.06.074.
Minnaar P, et al. Anthocyanins and Polyphenols in Cabernet Franc Wines Produced With Saccharomyces Cerevisiae and Torulaspora Delbrueckii Yeast Strains: Spectrophotometric Analysis and Effect On Selected Sensory Attributes. Food Chem. 2018 Dec 1;268:287-291. PubMed PMID: 30064760.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes. AU - Minnaar,Phillip, AU - Nyobo,Ludwe, AU - Jolly,Neil, AU - Ntushelo,Nombasa, AU - Meiring,Skyé, Y1 - 2018/06/20/ PY - 2018/03/15/received PY - 2018/06/14/revised PY - 2018/06/17/accepted PY - 2018/8/2/entrez PY - 2018/8/2/pubmed PY - 2018/10/12/medline KW - (−)-Epicatechin (PubChem CID: 182232) KW - Anthocyanins KW - Cabernet Franc KW - Malvidin 3-O-glucoside (PubChem CID: 443652) KW - Polyphenols KW - Saccharomyces cerevisiae KW - Sensory attributes KW - Spectrophotometry KW - Torulaspora delbrueckii SP - 287 EP - 291 JF - Food chemistry JO - Food Chem VL - 268 N2 - Grapes and wine contain phenolics divided into non-flavonoid and flavonoid classes. Yeast modulates the phenolics of wine by adsorption onto yeast cell walls. This may be advantageous for colour and quality. The effect of Torulaspora delbrueckii (654&M2/1) and Saccharomyces cerevisiae (VIN13) on phenolics and sensory attributes of Cabernet Franc wines (2012/2013) were evaluated. Spectrophotometric analysis was used to determine the phenolic content. Sensory analysis was conducted by expert tasters to evaluate the wines. ANOVA showed that polyphenols and anthocyanins were higher in M2/1 + VIN13 wines (2012/2013) than 654 + VIN13 wines. Colour, fruitiness, mouthfeel, sweetness, astringency and quality were different between treatments. 654 + VIN13 wines (2012) were higher in polyphenols, acidity, astringency and mouthfeel than M2/1 + VIN13 wines. M2/1 + VIN13 (2012/2013) had increased colour and quality than 654 + VIN13 wines. Two treatments were identified for Cabernet Franc wines; M2/1 + VIN13 and 654 + VIN13, which resulted in wines with increased colour and wines with increased mouthfeel and astringency, respectively. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30064760/Anthocyanins_and_polyphenols_in_Cabernet_Franc_wines_produced_with_Saccharomyces_cerevisiae_and_Torulaspora_delbrueckii_yeast_strains:_Spectrophotometric_analysis_and_effect_on_selected_sensory_attributes_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(18)31047-1 DB - PRIME DP - Unbound Medicine ER -