TY  - JOUR
AU  - Escott Pérez, Carlos
AU  - Morata, Antonio
AU  - Ricardo-da-Silva, Jorge
AU  - Callejo, María Jesús
AU  - González, María del Carmen
AU  - Suárez-Lepe, José Antonio
PY  - 2018
DO  - 10.3390/molecules23092353
SN  - 1420-3049
UR  - https://hdl.handle.net/20.500.14352/113771
T2  - Molecules
AB  - Anthocyanins in red grape musts may evolve during the winemaking process and wine aging for several different reasons; colour stability and evolution is a complex process that may depend on grape variety, winemaking technology, fermentative yeast...
LA  - eng
M2  - 1
PB  - MDPI
KW  - Malvidin
KW  - Polymeric pigments
KW  - Non-saccharomyces
KW  - Red wine
KW  - Flavanols
TI  - Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae
TY  - journal article
VL  - 23
ER  -