Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts-Reference-Cited by-同舟云学术

Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts

Published:2024-04 Issue: Volume:438 Page:137956
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Jianli^ORCID,Tang Chuqi^ORCID,Zou Shuliang,Lei Liangbo,Wu Yuangen,Yang Wenhua,Harindintwali Jean Damascene,Zhang Jiang,Zeng Wenwen,Deng Dan,Zhao Manman,Yu Xiaobin,Liu Xiaobo^ORCID,Qiu Shuyi,Arneborg Nils

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption;Bozic;Lwt-Food Science and Technology,2020

3. A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors;Cai;Food Chemistry,2022

4. Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation;Canonico;European Food Research and Technology,2015

5. Chapter 21 - Blueberry Phenolic Compounds: Fruit Maturation, Ripening and Post-Harvest Effects;Eichholz,2015

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1. Lactiplantibacillus plantarum inoculation enhanced the color stabilization and aroma quality of blueberry wine;LWT;2024-09

2. Study on the Kinetic Model of Mixed Fermentation by Adding Glutathione-Enriched Inactive Dry Yeast;Fermentation;2024-06-25

3. Advances in the Quality Improvement of Fruit Wines: A Review;Horticulturae;2024-01-18

4. Surface-displayed phenolic acid decarboxylase for increased vinylphenolic pyranoanthocyanins in blueberry wine;Current Research in Food Science;2024