Cell walls pyruvic anthocyanin derivatives

The retention of anthocyanins and pyruvic anthocyanin derivatives by the cell walls of yeasts used in the fermentation of red wines. 

The anthocyanins adsorbed onto the yeast cell walls were recovered from the lees of each wine in preparation. These were washed with distilled water and then extracted with formic acid methanol, as well as samples of the finished wines were analysed spectrophotometrically to determine colour, and by HPLC-ESI-MS/HPLC-DAD to confirm and evaluate their anthocyanin content. The following anthocyanins were identified in both wines and cell wall adsorbates delphinidin (D), cyanidin (Cy), petunidin (Pt), peonidin (Pn) and malvidin (M), as their 3-glucoside (3G), pyruvic (Py), acetyl glucoside (6Ac), cinnamoyl p-coumaryl (6Cm) and caffeyl (6CaQ) glucoside derivates. 

The mean total anthocyanin content of the wines fermented with the ten yeast strains was 430 mg. The mean total adsorbate anthocyanin content was 74 mg/L (Table 1). The distribution of anthocyanins was very different between the wines and the cells walls. In general, in the wines (Fig. 6 (a)), anthocyanins glycosylated at position 3 (3G) were the most conunon (59 %), followed by acetyl derivatives (6Ac) (33 %), then ciimamoyl derivatives at S.4 %, and pyruvic derivatives at 2.9 % (Table 1). This is the normal distribution for Cabemet-Sauvignon wines. The glycosylated, aceQ l and pyruvic derivatives were slightly less common in the adsorbates than in the wines. However, the quantities of p-coumaryl and caffeyl derivatives were vety much greater (Fig. 6 (b)). 

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See also in sourсe #XX -- [ , ]

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