Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine
Victor Hugo Almeida dos Anjos, Ana Júlia de Brito Araújo Carvalho, Maria da Conceição Prudêncio Dutra, Maria Carla Cândido da Silva, Maria Terezinha Santos Leite Neta, Arão Cardoso Viana, Marcos dos Santos Lima
Topics & Concepts
Food scienceYeastFermentationChemistryWineSaccharomycesSaccharomyces cerevisiaeTorulaspora delbrueckiiEthanol fermentationSugarMalolactic fermentationGlycerolLactic acidBiochemistryBiologyBacteriaGeneticsFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesPhytochemicals and Antioxidant Activities