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South African
Wine Lab Association:

Effect of Torulaspora delbrueckii Yeast on the Anthocyanin and Flavanol Concentrations of Cabernet franc and Pinotage Wines

P.P. Minnaar1*, N. Ntushelo2, Z. Ngqumba1, V. van Breda1, N.P. Jolly1

Pinotage and Cabernet franc grape must were inoculated with Saccharomyces cerevisiae and Torulaspora
delbrueckii yeasts. Differences in colour were observed between Pinotage (S. cerevisiae) and Pinotage (T.
delbrueckii) wines, whereas differences in berry and herbaceous character were observed between Cabernet
franc (S. cerevisiae) and Cabernet franc (T. delbrueckii) wines. Mouthfeel properties between treatments
for both wines were not significantly different. Overall quality was slightly higher in wines inoculated
with T. delbrueckii compared to wines inoculated with S. cerevisiae. Anthocyanins and flavanols measured
in Pinotage wines made with T. delbrueckii were higher compared to Pinotage must inoculated with S.
cerevisiae. Cabernet franc wines made with S. cerevisiae were higher in anthocyanin glycoside and flavanol
concentrations compared to Cabernet franc wines made with T. delbrueckii. Insignificant differences
in acetylated and coumarylated anthocyanins were evident between Cabernet franc (S. cerevisiae) and
Cabernet franc (T. delbrueckii) wines. Principal component analysis showed that epigallocatechin gallate,
epicatechin gallate, procyanidin B2, peonidin 3-O-glucoside, delphinidin 3-(6-acetyl) glucoside, petunidin
3-(6-acetyl) glucoside, malvidin 3-(6-acetyl) glucoside and malvidin 3-O-glucoside concentrations
were highest in Pinotage wines inoculated with T. delbrueckii. Cabernet franc wines inoculated with S.
cerevisiae yeasts were highest in malvidin 3-(6-p-coumaroyl) glucoside, petunidin 3-(6-p-coumaroyl)
glucoside, petunidin 3-O-glucoside, epicatechin gallate and epigallocatechin gallate concentrations. Total
anthocyanins were highest in Pinotage (S. cerevisiae) wines and Cabernet franc (T. delbrueckii) wines.
Flavanols were highest in Pinotage (T. delbrueckii) and Cabernet franc (S. cerevisiae) wines. It is evident
from the results that yeast species has an impact on the flavonoid concentrations within a grape variety.

S. cerevisiae, sensory attributes, principal component analysis

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