TY  - JOUR
AU  - Escott, Carlos
AU  - Del Fresno, Juan Manuel
AU  - Loira, Iris
AU  - Morata, Antonio
AU  - Tesfaye, Wendu
AU  - González, María del Carmen
AU  - Suárez Lepe, María del Carmen
PY  - 2018
DO  - 10.1016/j.foodchem.2017.07.037
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/109883
T2  - Food Chemistry
AB  - Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This...
LA  - eng
M2  - 975
PB  - Elsevier
KW  - Procyanidins
KW  - Polymeric pigments
KW  - Pyranoanthocyanins
KW  - Non-Saccharomyces
KW  - Red wine
TI  - Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts
TY  - journal article
VL  - 239
ER  -