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

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

Content Provider	Springer Nature Link
Author	Liu, Ning Song, Yu Yang Qin, Yi Gong, Xue Liu, Yan Lin
Copyright Year	2015
Abstract	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.
Starting Page	1973
Ending Page	1978
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	24
Issue Number	6
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2015-12-31
Publisher Place	Seoul
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	S. cerevisiae anthocyanin chromatic Cabernet Sauvignon Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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