Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines.

@article{Gonzlez2003AdsorptionOA,
  title={Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines.},
  author={Mar{\'i}a Del Carmen Gonz{\'a}lez and M Carmen G{\'o}mez-Cordov{\'e}s and J Suberviola and Bego{\~n}a Bartolom{\'e} and B Colomo and Jos{\'e} A Su{\'a}rez},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 14},
  pages={4084-8}
}
This paper reports the anthocyanin adsorption profiles of the cell walls of different Saccharomyces strains isolated from grapes collected in the Spanish appellation controlée regions of La Rioja, Navarra, and Ribera del Duero. These strains are habitually used in red wine-making. The acyl derivatives of anthocyanins (acetyl and p-coumaryl compounds) were more strongly adsorbed than nonacyl derivatives. Peonidin-3G was also strongly adsorbed, as were its acyl derivatives. The greater presence… CONTINUE READING

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