Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency
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DOI: 10.3390/biom9090466
Abstract: To gain knowledge on the role of Saccharomyces cerevisiae yeast strains (and their hybrids) on wine sensory properties, 10 commercially available yeast strains were selected on the basis of their widespread usage and/or novel properties… read more here.
Keywords: astringency; saccharomyces cerevisiae; tannin polysaccharide; yeast strains ... See more keywords