Evaluation of different Saccharomyces cerevisiae strains for red winemaking. Influence on the anthocyanin, pyranoanthocyanin and non-anthocyanin phenolic content and colour characteristics of wines

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 814-823

  Monagas, Maria ^a   Gómez Cordovés, Carmen ^a   Bartolomé, Begoña ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Anthocyanin; Colour; Pyranoanthocyanin; Saccharomyces cerevisiae; Wine

Indexed keywords

ANTHOCYANIN; COUMARIC ACID; FLAVANOL DERIVATIVE; HYDROXYBENZOIC ACID; PHENOL DERIVATIVE; PYRANOANTHOCYANIN; TRYPTOPHOL; TYROSOL; UNCLASSIFIED DRUG;

ARTICLE; CONTENT ANALYSIS; FERMENTED PRODUCT; FOOD COMPOSITION; GRAPEFRUIT JUICE; PH; RED WINE; SACCHAROMYCES CEREVISIAE; STATISTICAL SIGNIFICANCE; VARIETAS; VINICULTURE; WINE INDUSTRY; YEAST;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 34247542476     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.043     Document Type: Article

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