Morata A, Gómez-Cordovés M C, Colomo B, Suárez J A
Departamento de Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.
J Agric Food Chem. 2003 Dec 3;51(25):7402-9. doi: 10.1021/jf0304167.
The production of pyruvate and acetaldehyde by 10 strains of Saccharomyces cerevisiae was monitored during the fermentation of Vitis vinifera L. variety Tempranillo grape must to determine how these compounds might influence the formation of the pyroanthocyanins vitisin A and B (malvidin-3-O-glucoside-pyruvate acid and malvidin-3-O-glucoside-4 vinyl, respectively). Pyruvate and acetaldehyde production patterns were determined for each strain. Pyruvate production reached a maximum on day four of fermentation, while acetaldehyde production was at its peak in the final stages. The correlation between pyruvate production and vitisin A formation was especially strong (R (2) = 0.80) on day 4, when the greatest quantity of pyruvate was found in the medium. The correlation between acetaldehyde production and the formation of vitisin B was strongest (R (2) = 0.81) at the end of fermentation when the acetaldehyde content of the medium was at its highest. Identification and quantification experiments were performed by HPLC-DAD. The identification of the vitisins was confirmed by LC/ESI-MS.
在对丹魄（Tempranillo）品种的酿酒葡萄汁进行发酵期间，监测了10株酿酒酵母产生丙酮酸和乙醛的情况，以确定这些化合物如何影响吡喃花色苷葡萄素A和B（分别为锦葵素-3-O-葡萄糖苷-丙酮酸和锦葵素-3-O-葡萄糖苷-4-乙烯基）的形成。测定了每株酵母产生丙酮酸和乙醛的模式。丙酮酸产量在发酵的第4天达到最高，而乙醛产量在最后阶段达到峰值。在第4天，当培养基中发现的丙酮酸量最大时，丙酮酸产量与葡萄素A形成之间的相关性尤为显著（R² = 0.80）。在发酵结束时，当培养基中的乙醛含量最高时，乙醛产量与葡萄素B形成之间的相关性最强（R² = 0.81）。通过高效液相色谱-二极管阵列检测（HPLC-DAD）进行了鉴定和定量实验。通过液相色谱/电喷雾电离质谱（LC/ESI-MS）确认了葡萄素的鉴定结果。
