Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae

Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae

Anthocyanins in red grape musts may evolve during the winemaking process and wine aging for several different reasons; colour stability and evolution is a complex process that may depend on grape variety, winemaking technology, fermentative yeast selection, co-pigmentation phenomena and polymerizati...

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Bibliographic Details
Main Authors: Carlos Escott, Antonio Morata, Jorge M. Ricardo-da-Silva, María Jesús Callejo, María del Carmen González, José Antonio Suarez-Lepe
Format: Article
Language:English
Published: MDPI AG 2018-09-01
Series:Molecules
Subjects:
malvidin
polymeric pigments
non-Saccharomyces
red wine
flavanols
Online Access:http://www.mdpi.com/1420-3049/23/9/2353

Internet

http://www.mdpi.com/1420-3049/23/9/2353

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