Assessment of color adsorption by yeast using Grape Skin Agar and impact on red wine color

Assessment of color adsorption by yeast using Grape Skin Agar and impact on red wine color

Aim: Evaluating Saccharomyces cerevisiae strains for their color adsorption aptitude by using Grape Skin Agar in order to protect the phenolic compounds responsible for the color of red wines; proposing a suitable and innovative medium to be included among the tests currently used for wine strain se...

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Bibliographic Details
Main Authors: Andrea Caridi, Rossana Sidari, Lucia Kraková, Tomáš Kuchta, Domenico Pangallo
Format: Article
Language:English
Published: International Viticulture and Enology Society 2015-09-01
Series:OENO One
Subjects:
Saccharomyces cerevisiae
wine color
adsorption on Grape Skin Agar
polyphenols
Online Access:https://oeno-one.eu/article/view/81

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