Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking

Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking

Aim: To know the effect of the addition of a commercial glutathione-enriched Inactive Dry Yeast (G-IDY) oenological preparation on the phenolic profile and colour parameters of rosé Grenache wines. Methods and results: A Control wine (Cont-W) and a wine with the G-IDY preparation (G-IDY-W) were indu...

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Bibliographic Details
Main Authors: Inmaculada Andújar-Ortiz, Maria Ángeles Pozo-Bayón, Ignacio Garrido, Pedro J. Martin-Álvarez, Begoña Bartolomé, María Victoria Moreno-Arribas
Format: Article
Language:English
Published: International Viticulture and Enology Society 2012-09-01
Series:OENO One
Subjects:
Grenache rosé wines
glutathione
Inactive Dry Yeast preparations
anthocyanins
non-anthocyanin compounds
colour
Online Access:https://oeno-one.eu/article/view/1516

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