Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines

World Journal of Microbiology and Biotechnology

Volumn 31, Issue 7, 2015, Pages 1137-1145

  Romboli, Y ^a   Mangani, S ^a   Buscioni, G ^a   Granchi, L ^a   Vincenzini, M ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Candida zemplinina; Health enhancing properties; Saccharomyces cerevisiae; Starmerella bacillaris; Wine fermentation

Indexed keywords

CANDIDA; COMPLEXATION; FERMENTATION; FLAVONOIDS; PHENOLS; WINE;

AERATED CONDITIONS; BIOACTIVE COMPOUNDS; FERMENTATION KINETICS; FERMENTATIVE PROCESS; PHENOLIC COMPOUNDS; RELATIVE ABUNDANCE; STARMERELLA BACILLARIS; WINE FERMENTATION;

YEAST;

CANDIDA ZEMPLININA; SACCHAROMYCES CEREVISIAE; STARMERELLA; VITACEAE;

3,4-DIHYDROXYPHENYLETHANOL; BENZOFURAN DERIVATIVE; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; QUERCETIN; VITISIN A;

ANALOGS AND DERIVATIVES; ANALYSIS; CANDIDA; CHEMISTRY; FERMENTATION; KINETICS; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

BENZOFURANS; CANDIDA; FERMENTATION; KINETICS; PHENOLS; PHENYLETHYL ALCOHOL; QUERCETIN; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 84930377404     PISSN: 09593993     EISSN: 15730972     Source Type: Journal    
DOI: 10.1007/s11274-015-1863-9     Document Type: Article

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