Jump to Main Content
- Bonilla, F.; Mayen, M.; Merida, J.; Medina, M.
- Journal of agricultural and food chemistry 2001 v.49 no.4 pp. 1928-1933
- wines; winemaking; Saccharomyces cerevisiae; color; phenolic compounds; flavor; odors; high performance liquid chromatography
- ... White wine was subjected to several fining treatments using baker's yeast at concentrations of 0.5, 1, 2, 3, 4, and 5 g/L. At all these concentration levels, the yeasts decreased the color of the wine in different degrees. The wine samples treated with the higher yeast concentration were subjected to analysis of phenolic compounds by HPLC and found to exhibit significantly decreased contents of va ...