Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must

International Journal of Food Microbiology

Volumn 159, Issue 1, 2012, Pages 47-53

  Morata, A ^a   Benito, S ^a   Loira, I ^a   Palomero, F ^a   Gonzalez M C ^a   Suarez Lepe J A ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Pyranoanthocyanins; Red wines; Saccharomyces spp.; Schizosaccharomyces pombe

Indexed keywords

ANTHOCYANIN; CARBOXYLYASE; HYDROXYCINNAMATE DECARBOXYLASE; PYRANOANTHOCYANIN; PYRUVIC ACID; UNCLASSIFIED DRUG; VITISIN A;

AGING; ARTICLE; ENZYME ACTIVITY; FERMENTATION; FUNGAL STRAIN; GRAPE; NONHUMAN; RED WINE; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM; SCHIZOSACCHAROMYCES POMBE; WINE;

ANTHOCYANINS; COLOR; FERMENTATION; PYRUVIC ACID; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES; VITIS; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES POMBE; SACCHAROMYCES UVARUM; SCHIZOSACCHAROMYCES POMBE; VITACEAE;

EID: 84866017378     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.08.007     Document Type: Article

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