Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency

To gain knowledge on the role of Saccharomyces cerevisiae yeast strains (and their hybrids) on wine sensory properties, 10 commercially available yeast strains were selected on the basis of their widespread usage and/or novel properties and used to produce Shiraz wines. Significant differences were...

Descripción completa

Detalles Bibliográficos
Autores principales: Bindon, Keren A., Kassara, Stella, Solomon, Mark, Bartel, Caroline, Smith, Paul A., Barker, Alice, Curtin, Chris
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770880/
https://www.ncbi.nlm.nih.gov/pubmed/31505886
http://dx.doi.org/10.3390/biom9090466

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770880/
https://www.ncbi.nlm.nih.gov/pubmed/31505886
http://dx.doi.org/10.3390/biom9090466

Ejemplares similares