The influence of four fermentative yeast strains, belonging to the Saccharomyces cerevisiae species, on the content of cis- and trans-resveratrol and resveratrol glucoside isomers in Vitis vinifera L. cv. Shiraz grape musts during alcoholic fermentation was studied by reverse phase high performance liquid chromatographic (RP-HPLC) analysis. During vinification, an increase in both the free and the glucosidic forms was observed up to day three/five (cis resveratrol/piceid) or day four (trans- isomers), after which variable yeast Â-glucosidase activity was noted until dryness, where a general increase in free forms of resveratrol was accompanied by a decrease in the corresponding glucoside. In the finished wines ready for bottling or aging, the total amount of all resveratrol forms reflected (P < 0.05) the manufacturers polyphenol extraction ratings for the strains. Relative extraction of total phenolics in red wine amongst different yeast strains was demonstrated to mimic relative stilbene content.
Abstract The management and disposal of large amounts of grape..
Ayuso, S.1 Fernández-Pérez, R.2 Moreta, C.1 Tenorio, Carmen and 1Ruiz-Larrea,..
The demand for a sustainable economy and resource conservation is..
The seasonal character of harvests limits winemaking considerably, especially oenological..
