Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine
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DOI: 10.1007/s00217-016-2840-8
Abstract: The aim of this research was to study the behaviour of 70 different Saccharomyces cerevisiae strains on the antioxidant compounds level in wines by RP-HPLC/DAD. Micro-winemaking was carried out in Cabernet Sauvignon grape must testing… read more here.
Keywords: antioxidant phenolic; saccharomyces cerevisiae; generations saccharomyces; four generations ... See more keywords