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Improving quality with non-Saccharomyces yeasts: new technologies
Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communiti...
Published on: 02/07/2019
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Polyphenols as a natural alternative to the use of sulphites in winemaking

Polyphenols as a natural alternative to the use of sulphites in winemaking

Almudena GARCÍA-RUIZ, M.Victoria MORENO-ARRIBAS, Pedro J. MARTÍN-ÁLVAREZ, Begoña BARTOLOMÉ*; Instituto de Investigación en Ciencias de la Alimentación

This paper summarizes the results of a systematic study on the effect of polyphenols on the growth and metabolism of wine LAB, and its mechanism of action, also evaluated the possible use of natural phenolic extracts as antimicrobial additives during winemaking.

Published on 08/07/2013

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