Influence of the yeast strain on Monastrell wine colour

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 3, 2007, Pages 322-328

  Bautista Ortín, Ana Belén ^a   Romero Cascales, Inmaculada ^a   Fernández Fernández, Jose Ignacio ^b   López Roca, Jose María ^a   Gómez Plaza, Encarna ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b IMIDA   (Spain)

Author keywords

Colour; Phenolic compounds; Wine; Yeast

Indexed keywords

COLOR INTENSITY; PHENOLIC COMPOUNDS; WINEMAKING;

COLOR; FERMENTATION; MICROORGANISMS; PHENOLIC RESINS; PRECIPITATION (CHEMICAL); WINE;

YEAST;

VITACEAE;

EID: 34447508007     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.03.005     Document Type: Article

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