italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Scientific abstract
  • » INFLUENCE OF 6 DIFFERENT STRAINS OF YEASTS ON THE PHENOLIC COMPOSITION OF BARBERA WINES OBTAINED WITH DELAYED EXTRACTION OF ANTHOCYANINS
  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

INFLUENCE OF 6 DIFFERENT STRAINS OF YEASTS ON THE PHENOLIC COMPOSITION OF BARBERA WINES OBTAINED WITH DELAYED EXTRACTION OF ANTHOCYANINS

Bosso, A., Guaita, M., Follis, R., Stefano, R. di, 2002, Rivista di Viticoltura e di Enologia, Vol.55, n° 4, pp 25-56

Trials were conducted on Barbera musts to assess polyphenol absorption capacity of wine yeast (Saccharomyces cerevisiae) strains and their effects on colour, composition and sensory properties of the wines. A winemaking technique with delayed extraction of anthocyanins was used. 6 wine yeast strains (5 commercially available, 1 experimental) were used. There was no evidence for large yeast strain differences in polyphenols absorption or wine colour. The experimental yeast strain gave wine with a higher concentration of pigments not decolourable by SO2, and more fruity, smoother and less astringent sensory properties. Anthocyanins absorbed on the wine lees retained their reactivity during storage of the wines, and showed changes corresponding to those of anthocyanins in wines. (We advise you to read the entire article. Original title "Influenza di 6 ceppi di lievito nella composizione polifenolica di vini Barbera ottenuti con la tecnica dell'estrazione differita degli antociani")

Published on 19/11/2003
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,453125