Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage
Author:
Funder
The Scientific and Technological Research Council of Turkey
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-021-03884-x.pdf
Reference39 articles.
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2. Pour Nikfardjam MS, Pickering GJ (2008) Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: phenolic composition. Eur Food Res Technol 227:1077–1083. https://doi.org/10.1007/s00217-008-0822-1
3. Holt H, Cozzolino D, McCarthy J et al (2013) Influence of yeast strain on Shiraz wine quality indicators. Int J Food Microbiol 165:302–311. https://doi.org/10.1016/j.ijfoodmicro.2013.05.006
4. Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2006) Handbook of enology, the chemistry of wine stabilization and treatments, vol 2. Wiley, Wiltshire
5. Lesko A, Nyitrai-Sardy D, Kallay M, Balga I (2014) The Effect of Yeast on the Anthocyanin Characteristics of Fermented Model Solutions. Acta Aliment 43:232–238
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