![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Yeast-Bacterial Interactions during Malolactic Inoculations Affecting Anthocyanin Adsorption and Content in Shiraz Wine.
Apramita, Devi and Anu Appaiah, K. A. (2019) Yeast-Bacterial Interactions during Malolactic Inoculations Affecting Anthocyanin Adsorption and Content in Shiraz Wine. American Journal of Enology and Viticulture. pp. 1-29.
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
American Journal of Enology and Viticulture (AJEV).pdf - Published Version Restricted to Registered users only Download (820kB) | Request a copy |
Abstract
Wine color is an important sensory attribute originating from the anthocyanins present in grape skin. The present study is aimed toward assessing the involvement or interference of the bacterial cells (Oenococcus oeni and Lactobacillus plantarum mixed culture) on adsorption of Shiraz anthocyanins during co-inoculation with yeast. The yeast-bacterial interactions during co22 malolactic fermentation (Co-MLF) resulted in higher glucosides and vitisin B, lower coumaryl and caffeyl anthocyanins when compared to sequential malolactic fermentation (Seq-MLF) and alcoholic fermentation (AF) wines. However, the detailed profiling of lees revealed that there are no significant differences in the anthocyanin adsorption pattern between AF and MLF inoculations, even though such significant differences were observed in wine. Lees mainly contained acylated anthocyanins of peonidin and malvidin, indicating hydrophobic interactions involved in adsorption. Overall, yeast-bacterial interaction during MLF has a drastic influence on the final wine composition, with adsorption being one of the minor variables governing the anthocyanin changes. Further, the incorporation of L. plantarum strain for co-inoculation resulted in higher pyranoanthocyanin and hence, could be a strategy to tackle loss of color during co inoculation.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | anthocyanin, cofermentation, color, interactions, lees, pyranoanthocyanin |
| Subjects: | 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Nov 2020 04:21 |
| Last Modified: | 27 Nov 2020 04:21 |
| URI: | http://ir.cftri.res.in/id/eprint/14649 |
Actions (login required)
 |
View Item |