The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption-Reference-Cited by-同舟云学术

The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption

Published:2020-04 Issue: Volume:123 Page:109072
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Božič Jelena Topić^ORCID,Butinar Lorena,Albreht Alen^ORCID,Vovk Irena,Korte Dorota,Vodopivec Branka Mozetič^ORCID

Funder

Public Research Agency of the Republic of Slovenia

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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3. Growth and 4-ethylphenol production by the yeast Pichia guilliermondii in grape juices;Barata;American Journal of Enology and Viticulture,2006

4. Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies;Benito;Food Chemistry,2011

5. Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts;Benito;International Journal of Food Microbiology,2009

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