Influence of Yeast on Polyphenol Composition of Wine
Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p<0.01) differences were observed for colour intensity, total polyphenols, and non-anthocyanic flavonoids. Moreover, signif...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2004-01-01
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| Series: | Food Technology and Biotechnology |
| Assuntos: | |
| Acceso en liña: | http://hrcak.srce.hr/file/163153 |
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