Influence of yeast strains on phenolic composition and antioxidant activity of Vranec wines

Conference object English OPEN
Violeta Ivanova-Petropulos; Arianna Ricci; Dusko Nedelkovski; Violeta Dimovska; Giuseppina P. Parpinello; Andrea Versari;
  • Subject: Agricultural biotechnology | VINO | POLIFENOLI | Chemical sciences | ANTIOSSIDANTI
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

The phenolic composition of ten autochthonous monovarietal Vranec red wines produced with different yeast strains was determined by HPLC-DAD analysis. Vranec wines were fermented with the following Saccharomyces cerevisiae yeast strains: Clos, RC212, D254, BDX (from Lal... View more
Share - Bookmark