TY  - JOUR
AU  - Chen, Kai
AU  - Escott, Carlos
AU  - Loira, Iris
AU  - del Fresno, Juan Manuel
AU  - Morata, Antonio
AU  - Wendu Tesfaye
AU  - Calderon, Fernando
AU  - Suárez-Lepe, Jose Antonio
AU  - Han, Shunyu
AU  - Benito, Santiago
PY  - 2018
DO  - 10.1016/j.fm.2017.07.018
SN  - 0740-0020
UR  - https://hdl.handle.net/20.500.14352/109813
T2  - Food Microbiology
AB  - Today, many non-Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in different fermentation scenarios. Moreover, oenological tannins are widely used in wine industry to improve the colour...
LA  - eng
M2  - 51
PB  - Elsevier
KW  - Non-saccharomyces
KW  - Schizosaccharomyces pombe
KW  - Oenological tannin
KW  - Wine colourA
KW  - Anthocyanins
KW  - Volatile compounds
KW  - Sensory properties
TI  - Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
TY  - journal article
VL  - 69
ER  -