Effect of the Sequential Inoculation of Non- on the Anthocyans and Stilbenes Composition of Tempranillo Wines

Overview

Journal Front Microbiol

Specialty Microbiology

Date 2019 Apr 27

PMID 31024516

Citations 9

Authors

Rocio Escribano-Viana

Javier Portu

Patrocinio Garijo

Rosa Lopez

Pilar Santamaria

Isabel Lopez-Alfaro

Ana Rosa Gutierrez

Lucia Gonzalez-Arenzana

Affiliations

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Abstract

The phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma and probably healthy properties. In this study, six non- species were tested because they might enhance the properties of red Tempranillo wines from Rioja. The results confirmed that the anthocyanins and stilbenes composition of wine can be modulated with the use of a specific fermentation starter. , , , and achieved the greatest improvements of the monomeric anthocyanin composition, and the latter three yeast species achieved the best results of stilbene composition when compared to and the other non- yeasts. Overall, results suggested that the use of and as fermentation starters could be of great interest to achieve wines with better color and likely healthy properties.

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