Influence of yeast on polyphenol composition of wine (Articolo in rivista)

Type
Label
  • Influence of yeast on polyphenol composition of wine (Articolo in rivista) (literal)
Anno
  • 2004-01-01T00:00:00+01:00 (literal)
Alternative label
  • Caridi, Andrea; Cufari, Antonio; Lovino, Raffaele; Palumbo, Rosanna; Tedesco, Idolo. (2004)
    Influence of yeast on polyphenol composition of wine
    in Food technology and biotechnology
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Caridi, Andrea; Cufari, Antonio; Lovino, Raffaele; Palumbo, Rosanna; Tedesco, Idolo. (literal)
Pagina inizio
  • 37 (literal)
Pagina fine
  • 40 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 42 (literal)
Rivista
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Università della calabria;Istituto sperimantale per l'enologia; CNR; (literal)
Titolo
  • Influence of yeast on polyphenol composition of wine (literal)
Abstract
  • Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were detd. in the red wines produced. Very significant (p<0.01) differences were obsd. for color intensity, total polyphenols, and non-anthocyanic flavonoids. Moreover, significant (p<0.05) differences were obsd. for color and monomeric anthocyanins. (literal)
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