Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking
Aim: To know the effect of the addition of a commercial glutathione-enriched Inactive Dry Yeast (G-IDY) oenological preparation on the phenolic profile and colour parameters of rosé Grenache wines. Methods and results: A Control wine (Cont-W) and a wine with the G-IDY preparation (G-IDY-W) were indu...
Main Authors: | Inmaculada Andújar-Ortiz, Maria Ángeles Pozo-Bayón, Ignacio Garrido, Pedro J. Martin-Álvarez, Begoña Bartolomé, María Victoria Moreno-Arribas |
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Format: | Article |
Language: | English |
Published: |
International Viticulture and Enology Society
2012-09-01
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Series: | OENO One |
Subjects: | |
Online Access: | https://oeno-one.eu/article/view/1516 |
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