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Effects of some yeast on resveratrol content during alcoholic fermentation

Sanna, Giovanna and Franco, Mario Andrea and Manca, Gavina and Farris, Giovanni Antonio and Budroni, Marilena (2004) Effects of some yeast on resveratrol content during alcoholic fermentation. Journal of Commodity Science, Technology and Quality, Vol. 43 (4), p. 163-172. ISSN 1971-4483. Article.

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DOI: 10.1400/97619


The variability of the content of four monomeric forms of resveratrol (3, 5,4’-trihydroxystilbene): trans and cis-resveratrol, ,trans and cis-β-Dglucopyranoside in musts of Cagnulari grapes grown in northwest Sardinia, using different strains of the yeast Saccharomyces cerevisiae, was determined by HPLC at different stages of vinification. The first sample was taken after three days, the second 10 days after inoculation of the yeasts and the third after the samples had been stored for two months at 10°C. The data were elaborated by multivariate statistical analysis, considering the variability of the concentrations of the four stilbene forms at different times. The results showed that from the beginning of sampling the form of resveratrol present in the highest amounts was the glucosylated form, but this had already decreased significantly in the second sample. The decrease in the glucosylated forms was not, however, accompanied by a proportional increase in the free forms. In addition, some yeast strains were identified that do not substantially change the total content of the four monomeric forms of resveratol.

Item Type:Article
ID Code:2197
Uncontrolled Keywords:Rveratrol, Saccharomyces cerevisiae strains, grape musts
Subjects:Area 13 - Scienze economiche e statistiche > SECS-P/13 Scienze merceologiche
Area 07 - Scienze agrarie e veterinarie > AGR/16 Microbiologia agraria
Divisions:001 Università di Sassari > 01 Dipartimenti > Chimica
001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Deposited On:18 Aug 2009 10:07

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