Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines

Several biotic and abiotic factors can influence the amount of polyphenols in grape tissues. During vinification, the temperature, presence of grape seeds and peel, and use of enzymes, can influence the extraction of polyphenols. However, little information is available on the effects of yeast strai...

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Detalles Bibliográficos
Autores principales: Grieco, Francesco, Carluccio, Maria Annunziata, Giovinazzo, Giovanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836090/
https://www.ncbi.nlm.nih.gov/pubmed/31590278
http://dx.doi.org/10.3390/foods8100453

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836090/
https://www.ncbi.nlm.nih.gov/pubmed/31590278
http://dx.doi.org/10.3390/foods8100453

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