Influence of Yeast on Polyphenol Composition of Wine

Andrea Caridi1*, Antonio Cufari1, Raffaele Lovino2, Rosanna Palumbo3,4 and Idolo Tedesco4

Dipartimento di Scienze e Tecnologie Agro-Forestali e Ambientali (STAFA), Università Mediterranea di Reggio Calabria, Piazza San Francesco 7, I-89061 Gallina (RC), Italia

2Istituto Sperimentale per l’Enologia, Sezione Operativa di Barletta, Via Vittorio Veneto 26, I-70051 Barletta (BA), Italia
3Istituto di Biostrutture e Bioimmagini, CNR, Via Mezzocannone 6, I-80136 Napoli (NA), Italia
4Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 52A/C, I-83100 Avellino (AV), Italia

Article history:

Received: October 2, 2003
Accepted: February 16, 2004

Key words:

fermentation, phenolics, red wine, wine yeast


Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p<0.01) differences were observed for colour intensity, total polyphenols, and non-anthocyanic flavonoids. Moreover, significant (p<0.05) differences were observed for colour and monomeric anthocyanins. 

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