Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins.

In the present study, the flavan-3-ol composition and antioxidant capacity of roasted skins obtained from the industrial processing of three commonly consumed tree nuts (i.e., peanuts, hazelnuts, and almonds), as well as fractions containing low and high molecular weight (LMW and HMW) flavan-3-ols, were studied with the aim of assessing their potential as a source of flavonoids.

Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces.

The formation of vitisins A and B, p-coumaroyl and acetyl derivatives during the fermentation of red wine with two species of Saccharomyces was examined. One species, Saccharomyces cerevisiae strain 7VA was selected for its high production of acetaldehyde and pyruvic acid (7VA). The other (control) species, Saccharomyces uvarum strain S6U is used commercially for wine production.

Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae: relationship with Vitisin A and B formation in red wines.

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.

Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines.

This paper reports the anthocyanin adsorption profiles of the cell walls of different Saccharomyces strains isolated from grapes collected in the Spanish appellation controlée regions of La Rioja, Navarra, and Ribera del Duero. These strains are habitually used in red wine-making. The acyl derivatives of anthocyanins (acetyl and p-coumaryl compounds) were more strongly adsorbed than nonacyl derivatives.