Physiological Functionalities of Vitis hybrid (Sheridan)-Rubus coreanus Red Wine Made by Saccharomyces cerevisiae

Vitis hybrid (Sheridan)-Robus coreanus red wine was vinified by fermentation of a mixture of Vitis hybrid and Robus coreanus must at 25℃ for 10 days. The Vitis hybrid-Robus coreanus red wine had ethanol contents of 10.9%. It had high antihypertensive angiotensin I-converting enzyme (ACE) inhibitory...

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Detalles Bibliográficos
Autores principales: Jang, Jeong-Hoon, Kim, Jae-Ho, Ahn, Byung-Hak, Lee, Jong-Soo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Mycology 2011
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3385094/
https://www.ncbi.nlm.nih.gov/pubmed/22783086
http://dx.doi.org/10.4489/MYCO.2011.39.2.109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3385094/
https://www.ncbi.nlm.nih.gov/pubmed/22783086
http://dx.doi.org/10.4489/MYCO.2011.39.2.109

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