Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts
Juan Martín‐Gómez, Teresa García‐Martínez, M. Ángeles Varo, Julieta Mérida, María P. Serratosa
Topics & Concepts
FermentationFood scienceFlavonolsYeastChemistryWinemakingWine faultAntioxidantWineYeast in winemakingEthanol fermentationFermentation in winemakingBotanySaccharomyces cerevisiaePolyphenolBiologyBiochemistryFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research