Anthocyanins and their variation in red wines II. Anthocyanin derived pigments and their color evolution
F He, NN Liang, L Mu, QH Pan, J Wang, MJ Reeves… - Molecules, 2012 - mdpi.com
Originating in the grapes, anthocyanins and their derivatives are the crucial pigments
responsible for the red wine color. During wine maturation and aging, the concentration of …
responsible for the red wine color. During wine maturation and aging, the concentration of …
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …
mature grapes and play a significant role at the beginning of fermentation, producing …
Wine yeasts for the future
GH Fleet - FEMS yeast research, 2008 - academic.oup.com
International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …
wines and increasing concerns about the environmental sustainability of wine production …
Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety
R Vejarano, A Gil-Calderón - Fermentation, 2021 - mdpi.com
About 42 commercial products based on non-Saccharomyces yeasts are estimated as
available on the market, being mostly pure cultures (79%), with a predominance of …
available on the market, being mostly pure cultures (79%), with a predominance of …
Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review
Freshness, although it is a concept difficult to define in wines, can be understood as a
combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …
combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …
Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments
Nowadays, near-infrared spectroscopy (NIR) has become one of the most efficient and
advanced techniques for analysis of food products. Many relevant researches have been …
advanced techniques for analysis of food products. Many relevant researches have been …
Wine and grape tannin interactions with salivary proteins and their impact on astringency: a review of current research
JM McRae, JA Kennedy - Molecules, 2011 - mdpi.com
Astringency is an important characteristic of red wine quality. The sensation is generally
thought to be produced by the interaction of wine tannins with salivary proteins and the …
thought to be produced by the interaction of wine tannins with salivary proteins and the …
Lachancea thermotolerans Applications in Wine Technology
Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found
in grapes but also in other habitats as soil, insects and plants, extensively distributed around …
in grapes but also in other habitats as soil, insects and plants, extensively distributed around …
The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review
R Suárez, JA Suárez-Lepe, A Morata, F Calderón - Food Chemistry, 2007 - Elsevier
This work reviews the formation of ethylphenols (4-ethylphenol and 4-ethylguaiacol) from
grape hydroxycinnamic acids in aging red wines by yeasts of the genera Brettanomyces and …
grape hydroxycinnamic acids in aging red wines by yeasts of the genera Brettanomyces and …
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
Today, many non-Saccharomyces strains have been verified can be positive for the
development of wine anthocyanin and aroma in different fermentation scenarios. Moreover …
development of wine anthocyanin and aroma in different fermentation scenarios. Moreover …