Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines

The phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma and probably healthy properties. In this study, six non-Saccharomyces species were tested because they...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Rocío Escribano-Viana, Javier Portu, Patrocinio Garijo, Rosa López, Pilar Santamaría, Isabel López-Alfaro, Ana Rosa Gutiérrez, Lucía González-Arenzana
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Frontiers Media S.A. 2019-04-01
Σειρά:	Frontiers in Microbiology
Θέματα:	wine color anthocyans stilbenes Zygosaccharomyces bailii Metschnikowia pulcherrima Torulaspora delbrueckii
Διαθέσιμο Online:	https://www.frontiersin.org/article/10.3389/fmicb.2019.00773/full
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