Yeast influence on the formation of stable pigments in red winemaking
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- 作者：Antonio Morataa ; antonio.morata@upm.es" class="auth_mail" title="E-mail the corresponding author ; Iris Loiraa ; José ; Marí ; a Herasb ; Marí ; a Jesú ; s Callejoa ; Wendu Tesfayea ; Carmen Gonzá ; leza ; José ; Antonio Suá ; rez-Lepea
- 关键词：(+)-Catechin (PubChem CID ; 73160) ; Procyanidin B2 (PubChem CID ; 122738) ; Pyruvic acid (PubChem CID ; 1060) ; Acetaldehyde (PubChem CID ; 177) ; Malvidin-3-O-glucoside (PubChem CID ; 443652) ; Vitisin A (PubChem CID ; 16131430) ; Vitisin B (PubChem CID ; 16138152) ; Malvidin glucoside-ethyl-catechin (PubChem CID ; 71308233) ; Malvidin-3-O-glucoside-procyanidin B2
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PA
- 页码：686-691
- 全文大小：767 K
文摘
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Production of stable pyranoanthocyanin pigments by yeast during fermentation.
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Yeast influence on the formation of polymeric pigments along fermentation.
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Adsorption of anthocyanins in yeast cell walls during fermentation.