Authors: Ning Liu YuYang Song Yi Qin Xue Gong YanLin Liu
Publish Date: 2015/12/31
Volume: 24, Issue: 6, Pages: 1973-1978
Abstract
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 Twentyone anthocyanins were detected and quantified using HPLCMS Concentrations of anthocyanins were significantly p005 influenced by the yeast strain used Use of the commercial F15 yeast resulted in the highest anthocyanin concentration Among 9 pyranoanthocyanins detected amounts of must were influenced by the yeast strain used The color of wine produced using the N11424 yeast was more stable because of a higher pyranoanthocyanin concentration Use of Principal Component Analysis indicated that indigenous yeast treatments were separated from the F15 control yeast treatment based on anthocyanin components
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