Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity-Reference-Cited by-同舟云学术

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Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity

Published:2010-11-06 Issue:1 Volume:61 Page:125-130
ISSN:1590-4261
Container-title:Annals of Microbiology
language:en
Short-container-title:Ann Microbiol

Author:

Brandolini Vincenzo,Maietti Annalisa,Tedeschi Paola,Capece Angela,Romano Patrizia

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s13213-010-0139-8.pdf

Reference22 articles.

1. Antonelli A (1994) Ethanol determination by packed GLC: a quick methods with small sample amount and high sensitivity. Wein Wiss 49(4):165–167

2. Baiano A, Terracone C, Gambacorta G, La Notte E (2009) Phenolic content and antioxidant activity of primitive wine: comparison among winemaking technologies. J Food Chem 74:C258–C267

3. Beltrán G, Torija MJ, Novo M, Ferrer N, Poblet M, Guillamón JM, Rozès N, Mas A (2002) Analysis of yeast population during alcoholic fermentation: a six year follow-up study. Syst Appl Microbiol 25:287–293

4. Brandolini V, Maietti A, Tedeschi P, Durini E, Vertuani S, Manfredini S (2002) Capillary electrophoresis determination, synthesis and stability of resveratrol and related 3-O-β-D glucopyranosides. J Agr Food Chem 50:7407–7411

5. Brandolini V, Fiore C, Maietti A, Tedeschi P, Romano P (2007) Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence. World J Microbiol Biotechnol 23:581–586

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1. Potential application of CHS and 4CL genes from grape endophytic fungus in production of naringenin and resveratrol and the improvement of polyphenol profiles and flavour of wine;Food Chemistry;2021-06

2. Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different α-amino nitrogen concentrations;Food Microbiology;2021-05

3. Wine Yeasts and Consumer Health;Yeasts in the Production of Wine;2019

4. Wine microbiology;Starter Cultures in Food Production;2017-03-03

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