The Experts below are selected from a list of 312 Experts worldwide ranked by ideXlab platform
Victor De Freitas - One of the best experts on this subject based on the ideXlab platform.
-
stabilization of bluish Pyranoanthocyanin pigments in aqueous systems using lignin nanoparticles
Dyes and Pigments, 2019Co-Authors: Paula Araujo, Victor De Freitas, Nuno Mateus, Ana Costa, Iva Fernandes, Bruno Sarmento, Joana OliveiraAbstract:Abstract Lignin nanoparticles (LNP) loaded with Pyranoanthocyanin dimers (PD) and portisins (P) were produced using nanoprecipitation and dialysis techniques. The results obtained for LNP and P-LNP showed particles presenting sizes around 200 nm with a very narrow size distribution (PDI ≤ 0.2) using both methods. For PD-LNP, the nanoprecipitation method yielded particles with high particle sizes (Z-average ≈ 800 nm) and PDI ≈ 0.45 when compared to the dialysis method that produced particles with an average size around 200 nm and a PDI below 0.2. Concerning the average zeta potential (ζ), values around – 40 mV were obtained for both methods. TEM, SEM and STEM images showed that the particles present a spherical and compact shape and that these characteristics were maintained for 28 days at room temperature. High encapsulation efficiencies of 86 ± 2 and 85 ± 4 were observed for PD and P, respectively. LNP stability was followed at pH ≥ 5 for at least 7 days and the LNP encapsulated systems (PD-LNP and P-LNP) showed a good colour stability towards pH change after 8 days of incubation, when compared with the pure bluish pigments.
-
colour modulation of blue anthocyanin derivatives lignosulfonates as a tool to improve the water solubility of natural blue dyes
Dyes and Pigments, 2018Co-Authors: Paula Araujo, Victor De Freitas, Nuno Mateus, Joana Azevedo, Nuno Basilio, Ana Fernandes, Fernando Pina, Joana OliveiraAbstract:Abstract The impact of a lignosulfonate (calcium) (L) on the chromatic features of two anthocyanin-derived bluish dyes (portisin, P and Pyranoanthocyanin dimer, PD) was evaluated in aqueous solutions using UV–Visible spectroscopy. It was demonstrated that the interaction between each dye and this macromolecule at pH 1 occurs by two mechanisms, association and copigmentation that are dependent on L concentration. For instance, at low concentrations of L (up to 0.27 μM) it is observed the association of dyes promoted by their complexation with lignin (different molecules of dye are bound to the same binding sites of L). At higher concentrations of L (25 μM), the aggregation of dyes decreases and each molecule is bound to a different site of L resulting in the formation of a charge-transfer complex (copigmentation). Moreover, the titration of both dyes (P and PD) in the presence of L (19 μM) showed a strong stabilization of their pyranoflavylium cation forms revealed by the considerably higher pKa1 (6.6 ± 0.1 and 6.2 ± 0.1 for P and PD, respectively) in the presence of this macromolecule when compared to the values obtained in the absence (pKa1 = 4.61 ± 0.03 and 4.93 ± 0.04). In addition, the water solubility of the dyes in the absence and presence of L was also evaluated by turbidimetry and the results showed that the water soluble lignosulfonate improved the solubility of the dyes over time.
-
wine inspired chemistry anthocyanin transformations for a portfolio of natural colors
Synlett, 2017Co-Authors: Joana Oliveira, Nuno Mateus, Victor De FreitasAbstract:During wine aging and maturation, anthocyanins can react with flavanols (directly or mediated by aldehydes) and with small molecules derived from yeast metabolism during fermentation. It has been demonstrated that A-type vitisins (the main Pyranoanthocyanins found in red wines) can react with other wine components yielding Pyranoanthocyanin pigments with different colors ranging from yellow to turquoise blue. Wine-color chemistry has been an inspiration for the synthesis of new molecules with unique chromatic features. 1 Introduction 2 Formation of Anthocyanin Derivatives 3 Conclusion and Outlook
-
synthesis and structural characterization by lc ms and nmr of a new semi natural blue amino based Pyranoanthocyanin compound
Tetrahedron Letters, 2016Co-Authors: Joana Oliveira, Ana Luisa Godoy Fernandes, Victor De FreitasAbstract:Abstract The synthesis and structural characterization by LC–MS and NMR of a new blue amino-based Pyranoanthocyanin-derived pigment is presented from the reaction of A-type vitisin and 4-(dimethylamino)-cinnamic acid. The structure of the new compound is similar to portisin B being the hydroxyl and or methoxyl groups from the cinnamyl moiety substituted by a dimethylamino group. The presence of this amino group is responsible for the extensive π delocalization and by this, these new semi-natural pigments present an intense blue color.
-
Anthocyanins. Plant Pigments and Beyond
Journal of Agricultural and Food Chemistry, 2014Co-Authors: Celestino Santos-buelga, Nuno Mateus, Victor De FreitasAbstract:Anthocyanins are plant pigments widespread in nature. They play relevant roles in plant propagation and ecophysiology and plant defense mechanisms and are responsible for the color of fruits and vegetables. A large number of novel anthocyanin structures have been identified, including new families such as Pyranoanthocyanins or anthocyanin oligomers; their biosynthesis pathways have been elucidated, and new plants with “a la carte” colors have been created by genetic engineering. Furthermore, evidence about their benefits in human health has accumulated, and processes of anthocyanin absorption and biotransformation in the human organism have started to be ascertained. These advances in anthocyanin research were revised in the Seventh International Workshop on Anthocyanins that took place in Porto (Portugal) on September 9–11, 2013. Some selected papers are collected in this special issue, where aspects such as anthocyanin accumulation in plants, relationship with color expression, stability in plants and f...
Nuno Mateus - One of the best experts on this subject based on the ideXlab platform.
-
stabilization of bluish Pyranoanthocyanin pigments in aqueous systems using lignin nanoparticles
Dyes and Pigments, 2019Co-Authors: Paula Araujo, Victor De Freitas, Nuno Mateus, Ana Costa, Iva Fernandes, Bruno Sarmento, Joana OliveiraAbstract:Abstract Lignin nanoparticles (LNP) loaded with Pyranoanthocyanin dimers (PD) and portisins (P) were produced using nanoprecipitation and dialysis techniques. The results obtained for LNP and P-LNP showed particles presenting sizes around 200 nm with a very narrow size distribution (PDI ≤ 0.2) using both methods. For PD-LNP, the nanoprecipitation method yielded particles with high particle sizes (Z-average ≈ 800 nm) and PDI ≈ 0.45 when compared to the dialysis method that produced particles with an average size around 200 nm and a PDI below 0.2. Concerning the average zeta potential (ζ), values around – 40 mV were obtained for both methods. TEM, SEM and STEM images showed that the particles present a spherical and compact shape and that these characteristics were maintained for 28 days at room temperature. High encapsulation efficiencies of 86 ± 2 and 85 ± 4 were observed for PD and P, respectively. LNP stability was followed at pH ≥ 5 for at least 7 days and the LNP encapsulated systems (PD-LNP and P-LNP) showed a good colour stability towards pH change after 8 days of incubation, when compared with the pure bluish pigments.
-
colour modulation of blue anthocyanin derivatives lignosulfonates as a tool to improve the water solubility of natural blue dyes
Dyes and Pigments, 2018Co-Authors: Paula Araujo, Victor De Freitas, Nuno Mateus, Joana Azevedo, Nuno Basilio, Ana Fernandes, Fernando Pina, Joana OliveiraAbstract:Abstract The impact of a lignosulfonate (calcium) (L) on the chromatic features of two anthocyanin-derived bluish dyes (portisin, P and Pyranoanthocyanin dimer, PD) was evaluated in aqueous solutions using UV–Visible spectroscopy. It was demonstrated that the interaction between each dye and this macromolecule at pH 1 occurs by two mechanisms, association and copigmentation that are dependent on L concentration. For instance, at low concentrations of L (up to 0.27 μM) it is observed the association of dyes promoted by their complexation with lignin (different molecules of dye are bound to the same binding sites of L). At higher concentrations of L (25 μM), the aggregation of dyes decreases and each molecule is bound to a different site of L resulting in the formation of a charge-transfer complex (copigmentation). Moreover, the titration of both dyes (P and PD) in the presence of L (19 μM) showed a strong stabilization of their pyranoflavylium cation forms revealed by the considerably higher pKa1 (6.6 ± 0.1 and 6.2 ± 0.1 for P and PD, respectively) in the presence of this macromolecule when compared to the values obtained in the absence (pKa1 = 4.61 ± 0.03 and 4.93 ± 0.04). In addition, the water solubility of the dyes in the absence and presence of L was also evaluated by turbidimetry and the results showed that the water soluble lignosulfonate improved the solubility of the dyes over time.
-
wine inspired chemistry anthocyanin transformations for a portfolio of natural colors
Synlett, 2017Co-Authors: Joana Oliveira, Nuno Mateus, Victor De FreitasAbstract:During wine aging and maturation, anthocyanins can react with flavanols (directly or mediated by aldehydes) and with small molecules derived from yeast metabolism during fermentation. It has been demonstrated that A-type vitisins (the main Pyranoanthocyanins found in red wines) can react with other wine components yielding Pyranoanthocyanin pigments with different colors ranging from yellow to turquoise blue. Wine-color chemistry has been an inspiration for the synthesis of new molecules with unique chromatic features. 1 Introduction 2 Formation of Anthocyanin Derivatives 3 Conclusion and Outlook
-
Anthocyanins. Plant Pigments and Beyond
Journal of Agricultural and Food Chemistry, 2014Co-Authors: Celestino Santos-buelga, Nuno Mateus, Victor De FreitasAbstract:Anthocyanins are plant pigments widespread in nature. They play relevant roles in plant propagation and ecophysiology and plant defense mechanisms and are responsible for the color of fruits and vegetables. A large number of novel anthocyanin structures have been identified, including new families such as Pyranoanthocyanins or anthocyanin oligomers; their biosynthesis pathways have been elucidated, and new plants with “a la carte” colors have been created by genetic engineering. Furthermore, evidence about their benefits in human health has accumulated, and processes of anthocyanin absorption and biotransformation in the human organism have started to be ascertained. These advances in anthocyanin research were revised in the Seventh International Workshop on Anthocyanins that took place in Porto (Portugal) on September 9–11, 2013. Some selected papers are collected in this special issue, where aspects such as anthocyanin accumulation in plants, relationship with color expression, stability in plants and f...
-
Antioxidant Features of Red Wine Pyranoanthocyanins: Experimental and Theoretical Approaches
2014Co-Authors: Joana Azevedo, Victor De Freitas, Joana Oliveira, Luis Cruz, Natércia Teixeira, Natércia F. Brás, Nuno MateusAbstract:This work is focused on the study of the antioxidant properties of red wine anthocyanin derivatives (carboxyPyranoanthocyanins, methylPyranoanthocyanins, oxovitisins, and Pyranoanthocyanin-phenolics) derived from malvidin-3-glucoside. Some antioxidant features were determined using the DPPH assay and the ability to delay lipid peroxidation in a liposome membrane system by monitoring oxygen consumption. The Pyranoanthocyanin-phenolics have higher antioxidant potential than that of malvidin-3-glucoside, suggesting that the addition of a catechol or flavanol moiety increases the antioxidant capacity. The only derivatives that showed lower antioxidant features than malvidin-3-glucoside were oxovitisins and methylpyranomalvidin-3-glucoside. Also, the radical scavenging capacity of these Pyranoanthocyanins was computationally explored using DFT methods. All Pyranoanthocyanins were suggested as good candidates as antioxidant compounds because they easily donate an H atom to the free radicals, originating stable species. Altogether, these results support the fact that the antioxidant potential arising from anthocyanins is not impaired by some of their transformations during red wine aging
Joana Oliveira - One of the best experts on this subject based on the ideXlab platform.
-
dye sensitized solar cells based on dimethylamino π bridge Pyranoanthocyanin dyes
Solar Energy, 2020Co-Authors: Ana Lucia Pinto, Joana Oliveira, Luis Cruz, Cassio P Silva, Gustavo T M Silva, Hugo Cruz, Paula Araujo, Vânia Gomes, Tiago Mateus, Giuseppe CalogeroAbstract:Abstract The Pyranoanthocyanins present in red wine display great potential as photosensitizers in bio-inspired Dye-Sensitized Solar Cells (DSSCs). Following a biomimetic approach, a series of amino-π-bridge-Pyranoanthocyanin derivatives were employed as dye sensitizers in DSSCs. The dimethylamine group was selected to take advantage of its electron-donor character and the possibility of ‘dual-mode anchoring’ ( OH vs. dimethylamino) to titanium dioxide. The increase in π-conjugation via insertion of C C bonds affected molecule flexibility, electron-donor ability and the pH-dependent equilibria of the Pyranoanthocyanin derivatives. The current vs. potential properties of photoanodes using these dyes pointed to essential features of the relationship between power conversion efficiency and dye structure. These included the influences of the dimethylamine group, of π-conjugation and of substitution in ring B on the adsorption of the dyes to TiO2 and on the overall performance of the DSSCs prepared from them with and without added acid. An overall efficiency of 2.55% was obtained for the best performing compound, 4-(dimethylamino)-cinnamyl-pyranocyanidin-3-O-glucoside (JO3), which consolidates the importance of this family of compounds as potential dye-sensitizers for DSSC applications.
-
stabilization of bluish Pyranoanthocyanin pigments in aqueous systems using lignin nanoparticles
Dyes and Pigments, 2019Co-Authors: Paula Araujo, Victor De Freitas, Nuno Mateus, Ana Costa, Iva Fernandes, Bruno Sarmento, Joana OliveiraAbstract:Abstract Lignin nanoparticles (LNP) loaded with Pyranoanthocyanin dimers (PD) and portisins (P) were produced using nanoprecipitation and dialysis techniques. The results obtained for LNP and P-LNP showed particles presenting sizes around 200 nm with a very narrow size distribution (PDI ≤ 0.2) using both methods. For PD-LNP, the nanoprecipitation method yielded particles with high particle sizes (Z-average ≈ 800 nm) and PDI ≈ 0.45 when compared to the dialysis method that produced particles with an average size around 200 nm and a PDI below 0.2. Concerning the average zeta potential (ζ), values around – 40 mV were obtained for both methods. TEM, SEM and STEM images showed that the particles present a spherical and compact shape and that these characteristics were maintained for 28 days at room temperature. High encapsulation efficiencies of 86 ± 2 and 85 ± 4 were observed for PD and P, respectively. LNP stability was followed at pH ≥ 5 for at least 7 days and the LNP encapsulated systems (PD-LNP and P-LNP) showed a good colour stability towards pH change after 8 days of incubation, when compared with the pure bluish pigments.
-
colour modulation of blue anthocyanin derivatives lignosulfonates as a tool to improve the water solubility of natural blue dyes
Dyes and Pigments, 2018Co-Authors: Paula Araujo, Victor De Freitas, Nuno Mateus, Joana Azevedo, Nuno Basilio, Ana Fernandes, Fernando Pina, Joana OliveiraAbstract:Abstract The impact of a lignosulfonate (calcium) (L) on the chromatic features of two anthocyanin-derived bluish dyes (portisin, P and Pyranoanthocyanin dimer, PD) was evaluated in aqueous solutions using UV–Visible spectroscopy. It was demonstrated that the interaction between each dye and this macromolecule at pH 1 occurs by two mechanisms, association and copigmentation that are dependent on L concentration. For instance, at low concentrations of L (up to 0.27 μM) it is observed the association of dyes promoted by their complexation with lignin (different molecules of dye are bound to the same binding sites of L). At higher concentrations of L (25 μM), the aggregation of dyes decreases and each molecule is bound to a different site of L resulting in the formation of a charge-transfer complex (copigmentation). Moreover, the titration of both dyes (P and PD) in the presence of L (19 μM) showed a strong stabilization of their pyranoflavylium cation forms revealed by the considerably higher pKa1 (6.6 ± 0.1 and 6.2 ± 0.1 for P and PD, respectively) in the presence of this macromolecule when compared to the values obtained in the absence (pKa1 = 4.61 ± 0.03 and 4.93 ± 0.04). In addition, the water solubility of the dyes in the absence and presence of L was also evaluated by turbidimetry and the results showed that the water soluble lignosulfonate improved the solubility of the dyes over time.
-
wine inspired chemistry anthocyanin transformations for a portfolio of natural colors
Synlett, 2017Co-Authors: Joana Oliveira, Nuno Mateus, Victor De FreitasAbstract:During wine aging and maturation, anthocyanins can react with flavanols (directly or mediated by aldehydes) and with small molecules derived from yeast metabolism during fermentation. It has been demonstrated that A-type vitisins (the main Pyranoanthocyanins found in red wines) can react with other wine components yielding Pyranoanthocyanin pigments with different colors ranging from yellow to turquoise blue. Wine-color chemistry has been an inspiration for the synthesis of new molecules with unique chromatic features. 1 Introduction 2 Formation of Anthocyanin Derivatives 3 Conclusion and Outlook
-
synthesis and structural characterization by lc ms and nmr of a new semi natural blue amino based Pyranoanthocyanin compound
Tetrahedron Letters, 2016Co-Authors: Joana Oliveira, Ana Luisa Godoy Fernandes, Victor De FreitasAbstract:Abstract The synthesis and structural characterization by LC–MS and NMR of a new blue amino-based Pyranoanthocyanin-derived pigment is presented from the reaction of A-type vitisin and 4-(dimethylamino)-cinnamic acid. The structure of the new compound is similar to portisin B being the hydroxyl and or methoxyl groups from the cinnamyl moiety substituted by a dimethylamino group. The presence of this amino group is responsible for the extensive π delocalization and by this, these new semi-natural pigments present an intense blue color.
Jose Antonio Suarezlepe - One of the best experts on this subject based on the ideXlab platform.
-
use of non saccharomyces yeasts and oenological tannin in red winemaking influence on colour aroma and sensorial properties of young wines
Food Microbiology, 2018Co-Authors: Kai Chen, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Wendu Tesfaye, F Calderon, Jose Antonio Suarezlepe, Santiago BenitoAbstract:Today, many non-Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in different fermentation scenarios. Moreover, oenological tannins are widely used in wine industry to improve the colour profile and aroma complexity. The aim of this work is to analyze the fermentation characters of non-Saccharomyces strains and investigate the effects of pre-fermentative addition of oenological tannins on the wine components as well as sensory properties. For this purpose, five selected non-Saccharomyces strains and grape seed tannin were used to carry out the different fermentation trials. As a result, the grape seed tannin were less likely to influence growth kinetics of non-Saccharomyces strains. Schizosaccharomyces pombe has been proved can be effective to reduce the malic acid content while increase the level of vinylphenolic Pyranoanthocyanin, which is positive for wine colour stability. Pre-fermentative use of oenological tannin was verified could be beneficial for the wines fermented with non-Saccharomyces regarding the improvement of wine colour, anthocyanin composition and the complexity of volatile compounds. Nevertheless, sensory analysis showed that oenological tannin could be less effective to modify the aroma impression of non-Saccharomyces wines.
-
yeast influence on the formation of stable pigments in red winemaking
Food Chemistry, 2016Co-Authors: Antonio Morata, Iris Loira, Wendu Tesfaye, Carmen Gonzalez, Maria Jesus Callejo, Jose Maria Heras, Jose Antonio SuarezlepeAbstract:The anthocyanin profile of a wine greatly varies over time depending on many factors. In addition to color modifications due to changes in the chemical composition of wine, there may be some influence of the yeast strain used in fermentation. The main aim of this study is to identify and quantify the different ways in which yeast may influence on wine color and its stability, during red winemaking. Hydroxycinnamate decarboxylase activity was measured by the ability to transform the p-coumaric acid (HPLC-DAD). Acetaldehyde (GC-FID) and pyruvic acid (Y15 enzymatic autoanalyser) contents were monitored along fermentation. Stable pigments formation, including vitisins, vinylphenolic Pyranoanthocyanins and flavanols-anthocyanins adducts, were analyzed by HPLC-DAD/ESI-MS. Moreover, the ability of adsorbing color molecules by yeasts' cell walls was assessed. It could be concluded that the strain used has substantial influence on the formation of stable pigments, and therefore, proper yeast selection is important to ensure the stability of the wine coloring matter.
-
use of schizosaccharomyces pombe and torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality
Food Research International, 2015Co-Authors: Iris Loira, Antonio Morata, Fernando Calderón, Carmen Gonzalez, Piergiorgio Comuzzo, Maria Jesus Callejo, Jose Antonio SuarezlepeAbstract:One of the main opportunities in the use of non-Saccharomyces yeasts is its great intraspecific variability in relation to the synthesis of secondary products of fermentation. Thus, mixed or sequential fermentation with non-Saccharomyces can increase the synthesis of certain metabolites that are important for colour stability, such as acetaldehyde and pyruvic acid (vitisin precursors) or vinylphenols (vinylphenolic Pyranoanthocyanin precursors). Furthermore, the selection and use of non-Saccharomyces yeast strains with good yields in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl acetate), with limited formation of higher alcohols, is a way to improve the aromatic profile of red wine. The main aim of this work was to evaluate the influence of sequential and mixed fermentations with Schizosaccharomyces pombe and Torulaspora delbrueckii strains on red wine's sensory quality. Anthocyanins and aromatic profiles, as well as glycerol and organic acid content, were analysed in the red wines obtained. Results show that, in general, mixed fermentations can promote an increment in polyols synthesis, while sequential fermentations can enhance the herbaceous aroma. Moreover, the use of T. delbrueckii in mixed fermentations allowed an increase to the fruity character of red wine. The use of S. pombe in sequential fermentations increased the stability of the colouring matter by favouring vitisins and vinylphenolic Pyranoanthocyanin formation.
-
influence of sequential fermentation with torulaspora delbrueckii and saccharomyces cerevisiae on wine quality
Lwt - Food Science and Technology, 2014Co-Authors: Iris Loira, Antonio Morata, Wendu Tesfaye, M.a. Bañuelos, Ricardo Vejarano, C Uthurry, A Villa, I Cintora, Jose Antonio SuarezlepeAbstract:Abstract Torulaspora delbrueckii is a non-Saccharomyces yeast with interesting metabolic and physiological properties of potential use in oenology. This work examines the fermentative behaviour of five strains of T. delbrueckii in sequential fermentations with Saccharomyces cerevisiae, analysing the formation of aromatic compounds, polyalcohols and pigments. The fermentative power of these five strains ranged between 7.6 and 9.0% v/v ethanol; the associated volatile acidity was 0.2–0.7 g/l acetic acid. The production of glycerol was inferior to that of S. cerevisiae alone. The mean 2,3-butanediol concentration reached in single-culture S. cerevisiae fermentations was 73% higher than in the five sequential T. delbrueckii/S. cerevisiae fermentations. However, these fermentations produced larger quantities of diacetyl, ethyl lactate and 2-phenylethyl acetate than single-culture S. cerevisiae fermentation. 3-ethoxy propanol was produced only in the sequential fermentations. The five sequential fermentations produced smaller quantities of vitisin A and B than single-culture S. cerevisiae fermentation. In tests performed prior to the addition of the S. cerevisiae in the sequential fermentations, none of the T. delbrueckii strains showed any extracellular hydroxycinnamate decarboxylase activity. They therefore produced no vinyl phenolic Pyranoanthocyanins.
-
formation of Pyranoanthocyanins by schizosaccharomyces pombe during the fermentation of red must
International Journal of Food Microbiology, 2012Co-Authors: Antonio Morata, Felipe Palomero, Santiago Benito, Iris Loira, M C Gonzalez, Jose Antonio SuarezlepeAbstract:Abstract Schizosaccharomyces pombe is a non-Saccharomyces yeast strain that can ferment grape musts with high sugar contents — but it also has other metabolic and physiological properties that render it of great interest to wine biotechnologists. This work compares the production of Pyranoanthocyanins by S. pombe, Saccharomyces cerevisiae and Saccharomyces uvarum during fermentation. Total Pyranoanthocyanins ranged from 11.9 to 19.4 mg/l depending on the strain of S. pombe used. On average, S. pombe produced more pyruvic acid than did either Saccharomyces species; as a consequence it also formed more vitisin A-type pigments. S. pombe 938 produced the largest quantity of vitisin A (11.03 ± 0.82 mg/l). The formation of large amounts of Pyranoanthocyanins intensifies the post-fermentation colour of wines somewhat, a phenomenon that helps them maintain their colour over ageing as the natural grape anthocyanins become degraded. Some of the S. pombe strains showed hydroxycinnamate decarboxylase activity, which favours the formation of vinylphenolic Pyranoanthocyanins. Fermentation with S. pombe therefore provides an interesting way of increasing the overall Pyranoanthocyanin content of red wines, and of stabilising their colour during ageing.
Antonio Morata - One of the best experts on this subject based on the ideXlab platform.
-
use of non saccharomyces yeasts and oenological tannin in red winemaking influence on colour aroma and sensorial properties of young wines
Food Microbiology, 2018Co-Authors: Kai Chen, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Wendu Tesfaye, F Calderon, Jose Antonio Suarezlepe, Santiago BenitoAbstract:Today, many non-Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in different fermentation scenarios. Moreover, oenological tannins are widely used in wine industry to improve the colour profile and aroma complexity. The aim of this work is to analyze the fermentation characters of non-Saccharomyces strains and investigate the effects of pre-fermentative addition of oenological tannins on the wine components as well as sensory properties. For this purpose, five selected non-Saccharomyces strains and grape seed tannin were used to carry out the different fermentation trials. As a result, the grape seed tannin were less likely to influence growth kinetics of non-Saccharomyces strains. Schizosaccharomyces pombe has been proved can be effective to reduce the malic acid content while increase the level of vinylphenolic Pyranoanthocyanin, which is positive for wine colour stability. Pre-fermentative use of oenological tannin was verified could be beneficial for the wines fermented with non-Saccharomyces regarding the improvement of wine colour, anthocyanin composition and the complexity of volatile compounds. Nevertheless, sensory analysis showed that oenological tannin could be less effective to modify the aroma impression of non-Saccharomyces wines.
-
Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae
MDPI AG, 2018Co-Authors: Carlos Escott, Antonio Morata, Maria Jesus Callejo, Jorge M. Ricardo-da-silva, María Del Carmen González, José Antonio Suárez-lepeAbstract:Anthocyanins in red grape musts may evolve during the winemaking process and wine aging for several different reasons; colour stability and evolution is a complex process that may depend on grape variety, winemaking technology, fermentative yeast selection, co-pigmentation phenomena and polymerization. The condensation of flavanols with anthocyanins may occur either with the flavylium ion or with the hemiacetal formation in order to produce oligomers and polymers. The kinetics of the reaction are enhanced by the presence of metabolic acetaldehyde, promoting the formation of Pyranoanthocyanin-type dimers or flavanol-ethyl-anthocyanin structures. The experimental design carried out using white must corrected with the addition of malvidin-3-O-glucoside and flavanols, suggests that non-Saccharomyces yeasts are able to provide increased levels of colour intensity and larger polymeric pigment ratios and polymerization indexes. The selection of non-Saccharomyces genera, in particular Lachancea thermotolerans and Schizosaccharomyces pombe in sequential fermentation, have provided experimental wines with increased fruity esters, as well as producing wines with potential pigment compositions, even though there is an important reduction of total anthocyanins
-
Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety.
International journal of food microbiology, 2016Co-Authors: A.e. Mylona, Felipe Palomero, Iris Loira, Antonio Morata, Fernando Calderón, J.m. Del Fresno, M.a. Bañuelos, José Antonio Suárez-lepeAbstract:Schizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic Pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.
-
yeast influence on the formation of stable pigments in red winemaking
Food Chemistry, 2016Co-Authors: Antonio Morata, Iris Loira, Wendu Tesfaye, Carmen Gonzalez, Maria Jesus Callejo, Jose Maria Heras, Jose Antonio SuarezlepeAbstract:The anthocyanin profile of a wine greatly varies over time depending on many factors. In addition to color modifications due to changes in the chemical composition of wine, there may be some influence of the yeast strain used in fermentation. The main aim of this study is to identify and quantify the different ways in which yeast may influence on wine color and its stability, during red winemaking. Hydroxycinnamate decarboxylase activity was measured by the ability to transform the p-coumaric acid (HPLC-DAD). Acetaldehyde (GC-FID) and pyruvic acid (Y15 enzymatic autoanalyser) contents were monitored along fermentation. Stable pigments formation, including vitisins, vinylphenolic Pyranoanthocyanins and flavanols-anthocyanins adducts, were analyzed by HPLC-DAD/ESI-MS. Moreover, the ability of adsorbing color molecules by yeasts' cell walls was assessed. It could be concluded that the strain used has substantial influence on the formation of stable pigments, and therefore, proper yeast selection is important to ensure the stability of the wine coloring matter.
-
use of schizosaccharomyces pombe and torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality
Food Research International, 2015Co-Authors: Iris Loira, Antonio Morata, Fernando Calderón, Carmen Gonzalez, Piergiorgio Comuzzo, Maria Jesus Callejo, Jose Antonio SuarezlepeAbstract:One of the main opportunities in the use of non-Saccharomyces yeasts is its great intraspecific variability in relation to the synthesis of secondary products of fermentation. Thus, mixed or sequential fermentation with non-Saccharomyces can increase the synthesis of certain metabolites that are important for colour stability, such as acetaldehyde and pyruvic acid (vitisin precursors) or vinylphenols (vinylphenolic Pyranoanthocyanin precursors). Furthermore, the selection and use of non-Saccharomyces yeast strains with good yields in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl acetate), with limited formation of higher alcohols, is a way to improve the aromatic profile of red wine. The main aim of this work was to evaluate the influence of sequential and mixed fermentations with Schizosaccharomyces pombe and Torulaspora delbrueckii strains on red wine's sensory quality. Anthocyanins and aromatic profiles, as well as glycerol and organic acid content, were analysed in the red wines obtained. Results show that, in general, mixed fermentations can promote an increment in polyols synthesis, while sequential fermentations can enhance the herbaceous aroma. Moreover, the use of T. delbrueckii in mixed fermentations allowed an increase to the fruity character of red wine. The use of S. pombe in sequential fermentations increased the stability of the colouring matter by favouring vitisins and vinylphenolic Pyranoanthocyanin formation.
