Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking [PDF]
, 2013 This work has studied the production of stable pyranoanthocyanin pigments during fermentation using S. pombe and Saccharomyces cerevisiae. Along the fermentation, anthocyanins were determined by HPLC-DAD/MS, acetaldehyde was measured using GC-FID and ...
Benito Saez, Santiago +6 more
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FoodsIn this study, anthocyanin glycosides from nine cultivars of highbush blueberries grown in Korea were characterized using UPLC-DAD-QToF/MS and UPLC-Qtrap-MS/MS.
Ju Hyung Kim +5 more
doaj +1 more source
Piranoantocianos vinilfenólicos en vinos tintos utilizando levaduras HCDC+. [PDF]
, 2008 Los piranoantocianos vinilfenólicos son aductos de elevada estabilidad, con interesantes propiedades para la mejora del color en vinos tintos, y que se forman por condensación entre ácidos hidroxicinámicos o sus respectivos vinilfenoles y antocianos ...
Calderon Fernandez, Fernando +4 more
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Reduction of 4-ethylphenol concentration using lyophilized yeast biomasses as bioadsorbent: influence on the anthocyanin contents and chromatic parameters [PDF]
, 2010 A new investigation trend, based on the parietal adsorption activity showed by yeast cellwalls, opens up the possibility to use yeast lees or derived products like inactive dry yeast preparations to reduce 4-ethylphenol concentrations in wines.
Benito Saez, Santiago +5 more
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QUALITY EVALUATION OF 'SUNBURST' CHERRIES HARVESTED AT DIFFERENT RIPENESS STAGES . [PDF]
, 2012 The sweet cherry ‘Sunburst’ is highly appreciated by consumers due to its organoleptic traits. Regional producers tend to harvest cherries sooner in order to increase their profits.
Agulheiro-Santos, A.C. +4 more
core +1 more source
Sensorial repercussions of the formation of vinylphenolic pyranoanthocyanins [PDF]
, 2008 Using selected yeast, of the Saccharomyces cerevisiae specie, with hydroxycinnamate decarboxylase activity (HCDC+) we can transform anthocyanidin-3-O-glucosides from grapes into vinylphenolic pyranoanthocyanins.
Benito, S. +4 more
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Transcriptional control of anthocyanin biosynthetic genes in extreme phenotypes for berry pigmentation of naturally occurring grapevines [PDF]
, 2007 Background. Fruit coloration of red-skinned grapevines is mainly due to anthocyanin pigments. We analysed a panel of nine cultivars that included extreme phenotypes for berry colour, ranging from green (absence of anthocyanins) to red, purple, violet and
Simone D Castellarin +1 more
core +1 more source
Colour and stability of the six common anthocyanidin 3-glucosides [PDF]
, 2000 This study on anthocyanin stability and colour variation (lambda max, absorptivity) in the pH range 1-12 during a period of 60 days storage at 10 and 23ºC, was conducted on the 3-glucosides of the six common anthocyanidins. It was mostly in the alkaline
Cao , Hui +9 more
core +4 more sources
Reducción de etilfenoles por formación de piranoantocianos vinilfenólicos [PDF]
, 2010 Los géneros Brettanomyces/Dekkera son responsables de la aparición de aromas fenólicos [Figura 1]. Dichos olores son resultado de la evolución de ácidos hidroxicinámicos hacia etilfenoles como consecuencia de las actividades hidroxicinamato ...
Benito Saez, Santiago +5 more
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BMC Plant BiologyBackground Lagerstroemia indica is an ornamental plant with high economic and ecological values. However, the mechanism underlying the regulation of L. indica petal color variation remains unclear.
Xian Xie +6 more
doaj +1 more source