Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts.

Escott, Carlos; Del Fresno, Juan Manuel; Loira, Iris; Morata, Antonio; Tesfaye, Wendu; González, María Del Carmen; Suárez-Lepe, José Antonio

Escott, Carlos; Del Fresno, Juan Manuel; Loira, Iris; Morata, Antonio; Tesfaye, Wendu; González, María Del Carmen; Suárez-Lepe, José Antonio.

Afiliação

Escott C; enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain. Electronic address: c.escott@alumnos.upm.es.
Del Fresno JM; enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain.
Loira I; enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain.
Morata A; enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain.
Tesfaye W; enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain.
González MDC; enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain.
Suárez-Lepe JA; enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain.

Food Chem ; 239: 975-983, 2018 Jan 15.

Article em En | MEDLINE | ID: mdl-28873660

Assuntos

Vinho; Catequina; Fermentação; Polifenóis; Vitis; Leveduras

Palavras-chave

(+)-Catechin (PubChem CID: 73160); Acetaldehyde (PubChem CID: 177); Malvidin glucoside-ethyl-catechin (PubChem CID: 71308233); Malvidin-3-O-glucoside (PubChem CID: 443652); Non-Saccharomyces; Polymeric pigments; Procyanidin B2 (PubChem CID: 122738); Procyanidin C1 (PubChem CID: 169853); Procyanidins; Pyranoanthocyanins; Pyruvic acid (PubChem CID: 1060); Red wine; Vitisin A (PubChem CID: 16131430); Vitisin B (PubChem CID: 16138152)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho Idioma: En Revista: Food Chem Ano de publicação: 2018 Tipo de documento: Article País de publicação: Reino Unido

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