Add to ORKGTwo 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
Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma ...
The aim was to characterize several commercial dry yeast derivative preparations and to study their ...
Polyphenols are large family of naturally occurring, structurally diverse, organic compounds abundan...
Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty...
The sensory quality of red wines is basically determined by the colour, which depends on the amount ...
Yeast are able to modulate many sensory parameters of wines during red must fermentation. The effect...
Artículo de publicación ISIBACKGROUND: The objective of this work was to study the effect of two Sac...
Red wine was made from the same batch of Cabernet Sauvignon grapes but with two different yeasts, Sa...
The ability of threeSaccharomyces cerevisiae strains, with different colour adsorption aptitude, to ...
The possible industrial use of three previously-selected Saccharomyces cerevisiae strains (1EV, 2EV ...
In red winemaking, polyphenols from grape berry pericarp and seed are extracted during fermentation ...
AbstractEighty-seven red wines produced from red grapes of the grape variety Gaglioppo from the Cala...
Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine su...
Cabernet sauvignon grapes were fermented using several strains of Saccharomyces cerevisiae to determ...
Aim of this study was lo perform a specific selection of yeasts for red winemaking.Using a phenotypi...
Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma ...
The aim was to characterize several commercial dry yeast derivative preparations and to study their ...
Polyphenols are large family of naturally occurring, structurally diverse, organic compounds abundan...
Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty...
The sensory quality of red wines is basically determined by the colour, which depends on the amount ...
Yeast are able to modulate many sensory parameters of wines during red must fermentation. The effect...
Artículo de publicación ISIBACKGROUND: The objective of this work was to study the effect of two Sac...
Red wine was made from the same batch of Cabernet Sauvignon grapes but with two different yeasts, Sa...
The ability of threeSaccharomyces cerevisiae strains, with different colour adsorption aptitude, to ...
The possible industrial use of three previously-selected Saccharomyces cerevisiae strains (1EV, 2EV ...
In red winemaking, polyphenols from grape berry pericarp and seed are extracted during fermentation ...
AbstractEighty-seven red wines produced from red grapes of the grape variety Gaglioppo from the Cala...
Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine su...
Cabernet sauvignon grapes were fermented using several strains of Saccharomyces cerevisiae to determ...
Aim of this study was lo perform a specific selection of yeasts for red winemaking.Using a phenotypi...
Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma ...
The aim was to characterize several commercial dry yeast derivative preparations and to study their ...
Polyphenols are large family of naturally occurring, structurally diverse, organic compounds abundan...