Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing
Author:
Affiliation:
1. Perennial Horticulture Centre; Tasmanian Institute of Agriculture; University of Tasmania; Prospect TAS Australia
2. wineTQ; Monash SA Australia
Funder
Grape and Wine Research and Development Corporation
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12785/fullpdf
Reference48 articles.
1. Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition;Abrahamse;World J Microbiol Biotechnol,2012
2. The copigmentation of anthocyanins and its role in the color of red wine: a critical review;Boulton;Am J Enol Vitic,2001
3. Microwave maceration of Pinot noir grape must: sanitation and extraction effects and wine phenolics outcomes;Carew;Food Bioprocess Technol,2013a
4. Yeast effects on Pinot noir wine phenolics, colour and tannin composition;Carew;J Agric Food Chem,2013b
5. Microwave maceration with early pressing improves phenolics and fermentation kinetics in Pinot noir;Carew;Am J Enol Vitic,2014
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