Publication Date:
2004
abstract:
Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were detd. in the red wines produced. Very significant (p<0.01) differences were obsd. for color intensity, total polyphenols, and non-anthocyanic flavonoids. Moreover, significant (p<0.05) differences were obsd. for color and monomeric anthocyanins.
Iris type:
01.01 Articolo in rivista
Keywords:
fermentatio; phenolics; red wine; wine yeast PINOT-NOIR WINES; CABERNET-SAUVIGNON; RED WINES; ANTHOCYANINS; COLOR; ACETALDEHYDE; FERMENTATION; GLUCOSIDASE; WINEMAKING; PHENOLICS
List of contributors:
Palumbo, Rosanna; Tedesco, Idolo
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