Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making

Yeast are able to modulate many sensory parameters of wines during red must fermentation. The effect on color and on the formation of derived pigments during fermentation has been studied thoroughly since the 90s. Yeast can increase grape anthocyanin’s color by acidification by hyperchromic effect (...

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Detalles Bibliográficos
Autores principales: Morata, Antonio, Escott, Carlos, Loira, Iris, Del Fresno, Juan Manuel, González, Carmen, Suárez-Lepe, Jose Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943737/
https://www.ncbi.nlm.nih.gov/pubmed/31817948
http://dx.doi.org/10.3390/molecules24244490

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943737/
https://www.ncbi.nlm.nih.gov/pubmed/31817948
http://dx.doi.org/10.3390/molecules24244490

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