Article ID Journal Published Year Pages File Type
6405271 LWT - Food Science and Technology 2012 9 Pages PDF
Abstract
► The purity and composition of commercial yeast preparations were very heterogeneous. ► Some of these preparations reduced the browning in white wines. ► Some yeast preparations managed to stabilize the color in red wines. ► High neutral polysaccharides have positive effects on wine sensory characteristics. ► In red wines, yeast derivatives reduced green tannins and increased softness.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition
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