Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must
Inmaculada Rebollo-Romero, Edwin Fernández‐Cruz, Fernando Carrasco-Galán, Eva Valero, Emma Cantos‐Villar, Ana B. Cerezo, Ana M. Troncoso, M. Carmen García-Parrilla
Topics & Concepts
HydroxytyrosolTyrosolFermentationFood scienceChemistryOleuropeinYeastWineYeast in winemakingAntioxidantStrain (injury)BiochemistryPolyphenolSaccharomyces cerevisiaeBiologyAnatomyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities