BIO&CHEM OF COOKING
Red wine gets its color from anthocyanins found in grape skins, but other types of pigments may be produced during fermentation of the must. The production of some types of red-colored pigments, including visitin A and visitin B, are dependent on the production of pyruvic acid during fermentation. Examine the figure at the right. Which strain of yeast produces higher concentrations of pyruvic acid?
List your answer to the question and justify your answer. Also describe your thought process to how you answered the question.