Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China

Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China

Eight Saccharomyces cerevisiae strains were used for preparation of Cabernet Sauvignon musts from Yuma vineyard in China, where the strains were isolated, to study the importance of yeast strain for optimization of Cabernet Sauvignon wine color and anthocyanin composition. Differences in chromatic c...

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Veröffentlicht in:Food science and biotechnology 2015, 24(6), , pp.1973-1978
Hauptverfasser: Liu, Ning, Song, Yu-Yang, Qin, Yi, Gong, Xue, Liu, Yan-Lin
Format: Artikel
Sprache:eng
Schlagworte:
Chemistry
Chemistry and Materials Science
Food Science
Nutrition
Saccharomyces cerevisiae
Vitaceae
식품과학
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Zusammenfassung:Eight Saccharomyces cerevisiae strains were used for preparation of Cabernet Sauvignon musts from Yuma vineyard in China, where the strains were isolated, to study the importance of yeast strain for optimization of Cabernet Sauvignon wine color and anthocyanin composition. Differences in chromatic characteristics between indigenous yeast strains and a commercial F15 control were not found. Twenty-one anthocyanins were detected and quantified using HPLC-MS. Concentrations of anthocyanins were significantly ( p
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-015-0260-3