Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were detd. in the red wines produced. Very significant (p<0.01) differences were obsd. for color intensity, total polyphenols, and non-anthocyanic flavonoids. Moreover, significant (p<0.05) differences were obsd. for color and monomeric anthocyanins.
Influence of yeast on polyphenol composition of wine
Palumbo Rosanna;Tedesco Idolo
2004
Abstract
Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were detd. in the red wines produced. Very significant (p<0.01) differences were obsd. for color intensity, total polyphenols, and non-anthocyanic flavonoids. Moreover, significant (p<0.05) differences were obsd. for color and monomeric anthocyanins.File in questo prodotto:
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