Work

Influence of Yeast on Polyphenol Composition of Wine

Year: 2004

Type: article

Abstract: Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes.Twenty-two parameters were determined in the red wines produced.Very significant (p<0.01)differences were observed for colour intensity, total polyphenols, and non-anthocyanic flavonoids.Moreover, significant (p<0.05)differences were observed for colour and monomeric anthocyanins.

Source: Hrčak Portal of scientific journals of Croatia (University Computing Centre)

Authors: Andrea Caridi, Antonio Cufari, Raffaele Lovino, Rosanna Palumbo, Idolo Tedesco

Institutions: University of Reggio Calabria, Institute of Biostructure and Bioimaging, Institute of Food Science, National Research Council

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2561809275

FWCI: 4.64

Cites: 1

Cited by: 76

Related to: 10