Melatonin is synthesised by yeast during alcoholic fermentation in wines

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1608-1613

  Rodriguez Naranjo, M Isabel ^a   Gil Izquierdo, Angel ^b   Troncoso, Ana M ^a   Cantos Villar, Emma ^c   Garcia Parrilla, M Carmen ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b RESEARCH GROUP ON QUALITY   (Spain)

^c IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

LC MS MS; Melatonin; Winemaking; Wines; Yeast

Indexed keywords

ALCOHOLIC FERMENTATION; BIOLOGICAL PROPERTIES; CABERNET-SAUVIGNON; CIRCADIAN RHYTHMS; CONTROLLED CONDITIONS; EUROPEAN FOOD SAFETY AUTHORITIES; GRAPE VARIETY; LC-MS/MS; LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY; MELATONIN; PINEAL GLAND; TEMPRANILLO; WINEMAKING;

AVIATION MEDICINE; FERMENTATION; FRUITS; HEALTH; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; WINE; YEAST;

HORMONES;

ALCOHOL; MELATONIN;

ARTICLE; FERMENTATION; FOOD PROCESSING; GRAPE; HORMONE SYNTHESIS; LIQUID CHROMATOGRAPHY; NONHUMAN; TANDEM MASS SPECTROMETRY; WINE; WINE MAKING; YEAST;

VITACEAE;

EID: 79551568034     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.038     Document Type: Article

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