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The influence of yeast strain on the colour of Cabernet Sauvignon red wines



The influence of yeast strain on the colour of Cabernet Sauvignon red wines



Brazilian Archives of Biology and Technology 49(Sp. Iss. SI): 165-171



The colour of red wine is attributable to the extraction of anthocyanin pigments from grapes skin during the fermentation. Young red wines have higher amounts of anthocyanin and the aged wines have a predominance of complex polymeric pigment forms. Very little has been said about the particular involvement of Saccharomyces cerevisiae-in compounds formation related to colour and its stability. This work studied the influence of the yeast strain on the colour of red wine.

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Accession: 012662278

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