The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption
Jelena Topić Božič, Lorena Butinar, Alen Albreht, Irena Vovk, Dorota Korte, Branka Mozetič Vodopivec
Topics & Concepts
WineFood scienceAnthocyaninFermentationYeastChemistrySaccharomycesAromaWine faultFermentation in winemakingWinemakingPigmentSaccharomyces cerevisiaeYeast in winemakingBotanyBiologyBiochemistryOrganic chemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities