Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines

Yeast

Volumn 33, Issue 7, 2016, Pages 339-343

  Medina, Karina ^a   Boido, Eduardo ^a   Fariña, Laura ^a   Dellacassa, Eduardo ^a   Carrau, Francisco ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

anthocyanin derived pigments; anthocyanins; non Saccharomyces yeast; wine color

Indexed keywords

ACETALDEHYDE; ANTHOCYANIN; PHENOL; PIGMENT;

ARTICLE; CONTROLLED STUDY; FERMENTATION; FUNGAL STRAIN; GRAPE; GRAPE MUST; HANSENIASPORA; HANSENIASPORA CLERMONTIAE; HANSENIASPORA GUILLERMONDII; HANSENIASPORA OPUNTIAE; HANSENIASPORA VINEAE; METSCHNIKOWIA; METSCHNIKOWIA PULCHERRIMA; MIXED CELL CULTURE; NONHUMAN; PRIORITY JOURNAL; RED WINE; SACCHAROMYCES CEREVISIAE; YEAST;

EID: 84979066929     PISSN: 0749503X     EISSN: 10970061     Source Type: Journal    
DOI: 10.1002/yea.3156     Document Type: Article

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