Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines

Abstract Eighty-seven red wines produced from grapes of the grape variety Gaglioppo Calabria region (vintage 2009) were analysed by standard methods after 4 and 120 months ageing. So, a total 29 selected starters Saccharomyces cerevisiae —3 wild type, 12 monoclonal cultures, 14 hybrids—inoculated in triplicate studied for their effects on colour natural antioxidant power keeping wine. Wine ageing decreased component, intensity, DPPH values while hue increased. This research has shown that evolution wine is affected very different way starter yeast used allowed choosing best strain useful to produce able endure long-time ageing, until 10 years.