Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China

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• 作者：Ning Liu ; Yu-Yang Song ; Yi Qin ; Xue Gong ; Yan-Lin Liu
• 关键词：S. cerevisiae ; anthocyanin ; chromatic ; Cabernet Sauvignon
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：December 2015
• 年：2015
• 卷：24
• 期：6
• 页码：1973-1978
• 全文大小：413 KB
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• 作者单位：Ning Liu (1)
  Yu-Yang Song (1)
  Yi Qin (1)
  Xue Gong (1)
  Yan-Lin Liu (1) (2)
  
  1. College of Enology, Northwest A&F University, Yangling, 712100, China
  2. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, 712100, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Eight Saccharomyces cerevisiae strains were used for preparation of Cabernet Sauvignon musts from Yuma vineyard in China, where the strains were isolated, to study the importance of yeast strain for optimization of Cabernet Sauvignon wine color and anthocyanin composition. Differences in chromatic characteristics between indigenous yeast strains and a commercial F15 control were not found. Twenty-one anthocyanins were detected and quantified using HPLC-MS. Concentrations of anthocyanins were significantly (p<0.05) influenced by the yeast strain used. Use of the commercial F15 yeast resulted in the highest anthocyanin concentration. Among 9 pyranoanthocyanins detected, amounts of must were influenced by the yeast strain used. The color of wine produced using the N11424 yeast was more stable because of a higher pyranoanthocyanin concentration. Use of Principal Component Analysis indicated that indigenous yeast treatments were separated from the F15 control yeast treatment based on anthocyanin components. Keywords S. cerevisiae anthocyanin chromatic Cabernet Sauvignon