Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must.

@article{Gonzlez2012FormationOP,
  title={Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must.},
  author={Mar{\'i}a Del Carmen Gonz{\'a}lez and Santiago Benito and Iris Loira and Felipe Palomero and Mar{\'i}a Del Carmen S{\'a}enz Gonz{\'a}lez and Jos{\'e} Antonio Su{\'a}rez-Lepe},
  journal={International journal of food microbiology},
  year={2012},
  volume={159 1},
  pages={47-53}
}
Schizosaccharomyces pombe is a non-Saccharomyces yeast strain that can ferment grape musts with high sugar contents - but it also has other metabolic and physiological properties that render it of great interest to wine biotechnologists. This work compares the production of pyranoanthocyanins by S. pombe, Saccharomyces cerevisiae and Saccharomyces uvarum during fermentation. Total pyranoanthocyanins ranged from 11.9 to 19.4 mg/l depending on the strain of S. pombe used. On average, S. pombe… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 1 time over the past 90 days. VIEW TWEETS