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

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 14, 2003, Pages 4084-4088

  Morata, A ^a   Gomez Cordoves M C ^b   Suberviola, J ^c   Bartolome B ^b   Colomo, B ^a   Suarez J A ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^c Estación de Viticultura y Enología de Navarra   (Spain)

Author keywords

Anthocyanins; Cell walls; Color; HPLC DAD; Saccharomyces

Indexed keywords

ACETIC ACID DERIVATIVE; ANTHOCYANIN; PARA COUMARIC ACID; PEONIDIN 3G; UNCLASSIFIED DRUG;

ADSORPTION; ARTICLE; CELL WALL; COLOR; FERMENTATION TECHNIQUE; GRAPE; NONHUMAN; SACCHAROMYCES CEREVISIAE; SPAIN; STRAIN DIFFERENCE; WINE; WINE INDUSTRY; YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE; VITIS SP.;

EID: 0038353363     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021134u     Document Type: Article

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