Selection of Calabrian strains of Saccharomyces sensu stricto for red wines
نویسندگان
چکیده
Abstract Phenolic compounds provide important quality attributes to red wines interacting with the organoleptic impact of wines. Yeast mannoproteins can interact grape phenolic compounds, responsible for colour and antioxidant activity The aim this work was perform oenological characterisation specific selection Calabrian strains Saccharomyces sensu stricto . Among considered traits, aptitude yeast preserve pigments intensity included. best six – Sc2731, Sc2742, Sc2756, Sc2773, Sc2774, Sc2823 strain Sc2742 exhibits highest Folin–Ciocalteu index Sc2774 intensity. These two selected yeasts may be used as starter production in order
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ژورنال
عنوان ژورنال: Acta Alimentaria
سال: 2021
ISSN: ['1588-2535', '0139-3006']
DOI: https://doi.org/10.1556/066.2021.00119