Cargando…

Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products

Enological tannins are widely used in the winemaking process either to improve different wine characteristics (color stability, among others) or to compensate for low tannin levels. In this work, the influence of the addition of two different enological tannins, mainly composed of hydrolysable (ella...

Descripción completa

Detalles Bibliográficos
Autores principales:	García-Estévez, Ignacio, Alcalde-Eon, Cristina, Puente, Víctor, Escribano-Bailón, M. Teresa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6149749/ https://www.ncbi.nlm.nih.gov/pubmed/29168752 http://dx.doi.org/10.3390/molecules22122046

Ejemplares similares

Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine
por: Picariello, Luigi, et al.
Publicado: (2020)

Enological Suitability of Indigenous Yeast Strains for ‘Verdejo’ Wine Production
por: Vázquez, Jennifer, et al.
Publicado: (2023)

Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing
por: Schmidt, Simon A., et al.
Publicado: (2019)

Role of Oak Ellagitannins in the Synthesis of Vitisin A and in the Degradation of Malvidin 3-O-Glucoside: An Approach in Wine-Like Model Systems
por: Alcalde-Eon, Cristina, et al.
Publicado: (2022)

In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines
por: Alcalde-Eon, Cristina, et al.
Publicado: (2023)

Relevance of the Concentrations and Sizes of Oligomeric Red Wine Pigments to the Color Intensity of Commercial Red Wines
por: Laitila, Juuso Erik, et al.
Publicado: (2020)

Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions
por: Peltier, Emilien, et al.
Publicado: (2018)

Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine
por: Samoticha, Justyna, et al.
Publicado: (2019)

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
por: Chen, Kai, et al.
Publicado: (2016)

Grape-derived pectic polysaccharides alter the tannin and pigment composition of Cabernet Sauvignon red wines
por: Weilack, Ingrid, et al.
Publicado: (2023)

Oxygen and SO(2) Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics
por: Ugliano, Maurizio, et al.
Publicado: (2020)

Enological potential of non-Saccharomyces yeast strains of enological and brewery origin from Ukrainian Collection of Microorganisms
por: Ianieva, Olga, et al.
Publicado: (2020)

Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast
por: Betlej, Gabriela, et al.
Publicado: (2020)

The Genus Metschnikowia in Enology
por: Vicente, Javier, et al.
Publicado: (2020)

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review
por: Martínez-Gil, Ana, et al.
Publicado: (2020)

Chemical exchange in the vine shoots–wine system when used as an innovative enological procedure
por: Cebrián‐Tarancón, Cristina, et al.
Publicado: (2022)

Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution
por: He, Fei, et al.
Publicado: (2012)

The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine
por: Jeremic, Jelena, et al.
Publicado: (2020)

Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds
por: Torres-Rochera, Bárbara, et al.
Publicado: (2023)

Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape
por: Merín, María Gabriela, et al.
Publicado: (2015)

Yeast Interactions in Inoculated Wine Fermentation
por: Ciani, Maurizio, et al.
Publicado: (2016)

Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine
por: Sparrow, Angela M., et al.
Publicado: (2021)

Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae
por: Viana, Tiago, et al.
Publicado: (2014)

Influence of Oxygen Management on Color and Phenolics of Red Wines
por: Carrasco-Quiroz, Marioli, et al.
Publicado: (2023)

Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content
por: Rousserie, Pauline, et al.
Publicado: (2020)

Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods
por: Watrelot, Aude A.
Publicado: (2021)

Effect of tannin addition on chromatic characteristics, sensory qualities and antioxidant activities of red wines
por: Li, Lingxi, et al.
Publicado: (2020)

Stability of petal color polymorphism: the significance of anthocyanin accumulation in photosynthetic tissues
por: Del Valle, José Carlos, et al.
Publicado: (2019)

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
por: Morata, Antonio, et al.
Publicado: (2019)

Improved Synthesis of Analogues of Red Wine Pyranoanthocyanin Pigments
por: da Silva, Cassio Pacheco, et al.
Publicado: (2018)

Microbial dynamics and metabolite changes in Chinese Rice Wine fermentation from sorghum with different tannin content
por: Xu, Jialiang, et al.
Publicado: (2018)

Microbial Resources and Enological Significance: Opportunities and Benefits
por: Petruzzi, Leonardo, et al.
Publicado: (2017)

The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine
por: Deak, Igor, et al.
Publicado: (2021)

Whole-Genome Sequence of Starmerella bacillaris PAS13, a Nonconventional Enological Yeast with Antifungal Activity
por: Lemos Junior, Wilson José Fernandes, et al.
Publicado: (2017)

Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging
por: Li, Mingyue, et al.
Publicado: (2021)

Genome sequence of the non-conventional wine yeast Hanseniaspora guilliermondii UTAD222 unveils relevant traits of this species and of the Hanseniaspora genus in the context of wine fermentation
por: Seixas, Isabel, et al.
Publicado: (2019)

Production and Antimicrobial Activity of Nisin Under Enological Conditions
por: Fernández-Pérez, Rocío, et al.
Publicado: (2018)

Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation
por: Zabukovec, Polona, et al.
Publicado: (2020)

Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes
por: Darnal, Aakriti, et al.
Publicado: (2023)

Visual Representation of Red Wine Color: Methodology, Comparison and Applications
por: Fan, Shuyue, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_2cgm6gp74mcp9002i6osnciet0