Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines-Reference-Cited by-同舟云学术

Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines

Published:2003-06-05 Issue:14 Volume:51 Page:4084-4088
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Morata A.¹,Gómez-Cordovés M. C.¹,Suberviola J.¹,Bartolomé B.¹,Colomo B.¹,Suárez J. A.¹

Affiliation:

1. Departmento Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain, Instituto de Fermentaciones Industriales, C.S.I.C., Yuan de la Cierva, 3, 28006 Madrid, and Estación de Viticultura y Enología de Navarra

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf021134u

Reference14 articles.

1. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking

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