Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae

Anthocyanins in red grape musts may evolve during the winemaking process and wine aging for several different reasons; colour stability and evolution is a complex process that may depend on grape variety, winemaking technology, fermentative yeast selection, co-pigmentation phenomena and polymerizati...

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Detalles Bibliográficos
Autores principales: Escott, Carlos, Morata, Antonio, Ricardo-da-Silva, Jorge M., Callejo, María Jesús, González, María del Carmen, Suarez-Lepe, José Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225490/
https://www.ncbi.nlm.nih.gov/pubmed/30223456
http://dx.doi.org/10.3390/molecules23092353

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225490/
https://www.ncbi.nlm.nih.gov/pubmed/30223456
http://dx.doi.org/10.3390/molecules23092353

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