Non-SaccharomycesandSaccharomycesstrains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines-Reference-Cited by-同舟云学术

Non-SaccharomycesandSaccharomycesstrains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines

Published:2016-03-15 Issue:7 Volume:33 Page:339-343
ISSN:0749-503X
Container-title:Yeast
language:en
Short-container-title:Yeast

Author:

Medina Karina¹,Boido Eduardo¹,Fariña Laura¹,Dellacassa Eduardo²,Carrau Francisco¹

Affiliation:

1. Universidad de la Republica; Sección Enología Department of Food Science and Technology Facultad de Quimica; Montevideo Uruguay

2. Universidad de la Republica Aroma Biotechnology Laboratory; Department of Organic Chemistry Facultad de Quimica; Montevideo Uruguay

Publisher

Wiley

Subject

Genetics,Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Reference26 articles.

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

4. Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts;Benito;Int J Food Microbiol,2009

5. Aging effect on the pigment composition and colour of Vitis vinifera L. cv. Tannat wines. Contribution of the main pigment families to wine color;Boido;J Agric Food Chem,2006

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