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...

Full description

Saved in:
Bibliographic Details
Published in:Food Chem X
Main Authors: Minnaar, P.P., du Plessis, H.W., Jolly, N.P., van der Rijst, M., du Toit, M.
Format: Artigo
Language:Inglês
Published: Elsevier 2019
Subjects:
Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6806450/
https://ncbi.nlm.nih.gov/pubmed/31656955
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fochx.2019.100070
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items