Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

LWT

Volumn 48, Issue 2, 2012, Pages 215-223

  Del Barrio Galán, Rubén ^a   Pérez Magariño, Silvia ^a   Ortega Heras, Miriam ^a   Guadalupe, Zenaida ^b   Ayestarán, Belén ^b  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Commercial dry yeast preparations; Phenolic compounds; Polysaccharides; Sensory analysis; Wines

Indexed keywords

POLYSACCHARIDES; SENSORY ANALYSIS; WINE;

ABSORBANCE VALUES; COMMERCIAL DRY YEAST PREPARATIONS; PHENOLIC COMPOUNDS; POLYSACCHARIDE CHARACTERIZATIONS; POLYSACCHARIDE CONTENTS; QUALITY PARAMETERS; RED WINE; WHITE WINES;

YEAST;

EID: 84861197977     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.03.016     Document Type: Article

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