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Selection and hybridization of yeast strains to modulate key compounds in wines
Etienne Dorignac, Fermentis (F); Yorgos Kotseridis, Agricultural University Athens (GR)
The quality of commercial wines has increased considerably over the last 30 years and it is always a challenge for winemakers to be able to distinguish themselves from others, albeit working with s...
Published on: 29/07/2019
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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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