Formation of vinylphenolic pyranoanthocyanins by selected indigenous yeasts displaying high hydroxycinnamate decarboxylase activity during mulberry wine fermentation and aging
Yunxiao Gao, Xinyuan Wang, Jingya Ai, Weidong Huang, Jicheng Zhan, Yilin You
Topics & Concepts
WineFermentationFood scienceBrewingChemistryAnthocyaninYeastSaccharomyces cerevisiaeEthanol fermentationSaccharomycesBiologyBotanyBiochemistryFermentation and Sensory AnalysisBiochemical and biochemical processesPhytochemicals and Antioxidant Activities