Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine

Syrah must was co-inoculated with mixed cultures of Saccharomyces + O. oeni/Lb. plantarum and Saccharomyces + non-Saccharomyces + O. oeni/Lb. plantarum to evaluate the effect on phenolics and sensory attributes. Reference wines were produced by S. cerevisiae. Malvidin-3-O-glucoside, flavan-3-ols, fl...

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Detalles Bibliográficos
Autores principales: Minnaar, P.P., du Plessis, H.W., Jolly, N.P., van der Rijst, M., du Toit, M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6806450/
https://www.ncbi.nlm.nih.gov/pubmed/31656955
http://dx.doi.org/10.1016/j.fochx.2019.100070

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6806450/
https://www.ncbi.nlm.nih.gov/pubmed/31656955
http://dx.doi.org/10.1016/j.fochx.2019.100070

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