SCOPUS 정보 검색 플랫폼

Food Technology and Biotechnology

Volumn 42, Issue 1, 2004, Pages 37-40

Influence of Yeast on Polyphenol Composition of Wine

(5) Caridi, Andrea a Cufari, Antonio a Lovino, Raffaele b Palumbo, Rosanna c,d Tedesco, Idolo d

a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA (Italy)

b Ist Sperimentale per l'Enologia (Italy)

c CNR (Italy)

d CNR (Italy)

Author keywords

Fermentation; Phenolics; Red wine; Wine yeast

Indexed keywords

PHENOLICS; RED WINE; WINE YEAST;

ALDEHYDES; ANTIOXIDANTS; AROMATIC COMPOUNDS; ENZYMES; FERMENTATION; HYDROLYSIS; VITAMINS; WINE;

YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE; VITIS SP.;

EID: 1842613667 PISSN: 13309862 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (80)

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