Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines.

@article{Rinaldi2016EffectOY,
  title={Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines.},
  author={Alessandra de Andrade Rinaldi and Giuseppe Blaiotta and Maria Aponte and Luigi Moio},
  journal={Food microbiology},
  year={2016},
  volume={53 Pt B},
  pages={
          128-34
        }
}
Nine Saccharomyces cerevisiae cultures, isolated from different sources, were tested for their ability to reduce tannins reactive towards salivary proteins, and potentially responsible for wine astringency. Strains were preliminary genetically characterized and evaluated for physiological features of technological interest. Laboratory-scale fermentations were performed in three synthetic media: CT) containing enological grape tannin; CTP) CT supplemented with organic nitrogen sources; CTPV) CTP… CONTINUE READING
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