Color Stabilization of Apulian Red Wines through the Sequential Inoculation of <i>Starmerella bacillaris</i> and <i>Saccharomyces cerevisiae</i>

Color Stabilization of Apulian Red Wines through the Sequential Inoculation of <i>Starmerella bacillaris</i> and <i>Saccharomyces cerevisiae</i>

Mixed fermentation using <i>Starmerella bacillaris</i> and <i>Saccharomyces cerevisiae</i> has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study...

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Bibliographic Details
Main Authors: Matteo Velenosi, Pasquale Crupi, Rocco Perniola, Antonio Domenico Marsico, Antonella Salerno, Hervè Alexandre, Nicoletta Archidiacono, Mario Ventura, Maria Francesca Cardone
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Molecules
Subjects:
HPLC-UV-ESI-MSn
free anthocyanins
co-pigmented anthocyanins
mixed fermentation
<i>starmerella bacillaris</i>
PCA
Online Access:https://www.mdpi.com/1420-3049/26/4/907

Internet

https://www.mdpi.com/1420-3049/26/4/907

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