Add time:09/01/2019         Source:sciencedirect.com

In this chapter we present results of red grape maceration methods, with practical application, and their impact on wine yeast biotechnologies. It is well known that Saccharomyces cerevisiae wine yeasts produce flavor compounds at different concentrations as a function of grape must treatments and fermentation conditions. Factors such as grape variety, micronutrients and vitamins, yeast cell concentration, temperature, redox situation, and nitrogen composition of must have been studied. In red winemaking, skin contact and grape maceration processes dramatically affect yeast development due to increased yeast diversity and microaerobic conditions of the system. In addition, the greater number of variables in red wine processes, such as tank size and barrel fermentations, makes research approaches more complex compared with white wine. As experimental designs are more difficult in these conditions, studies of the impact of S. cerevisiae metabolism on red color and phenolic compounds has been addressed to a very limited extent.

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