Effect of proanthocyanidins on yeast metabolism, H+-ATPase activity, and wine fermentation
JY Li, G Du, X Yang, WD Huang - American journal of …, 2011 - Am Soc Enol Viticulture
Proanthocyanidins are extracted from grapes during red wine fermentation. The aim of this
study was to understand the effect of proanthocyanidins on yeast metabolism, plasma …
study was to understand the effect of proanthocyanidins on yeast metabolism, plasma …
The effect of proanthocyanidins on growth and alcoholic fermentation of wine yeast under copper stress
B Jia, X Liu, J Zhan, J Li, W Huang - Journal of food science, 2015 - Wiley Online Library
Proanthocyanidins (PAs) derived from the grape skin, as well as from grape seeds, grape
stems, are an important group of polyphenols in wine. The aim of this study was to …
stems, are an important group of polyphenols in wine. The aim of this study was to …
Mechanism of proanthocyanidins-induced alcoholic fermentation enhancement in Saccharomyces cerevisiae
J Li, H Zhao, W Huang - Journal of Industrial Microbiology and …, 2014 - academic.oup.com
Our previous work revealed proanthocyanidins (PAs) could pose significant enhancement
on the activity of H+-ATPase and fermentation efficiency after a transient initial inhibition (Li …
on the activity of H+-ATPase and fermentation efficiency after a transient initial inhibition (Li …
Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces
A Morata, MC Gómez-Cordovés, F Calderón… - International journal of …, 2006 - Elsevier
The formation of vitisins A and B, p-coumaroyl and acetyl derivatives during the fermentation
of red wine with two species of Saccharomyces was examined. One species …
of red wine with two species of Saccharomyces was examined. One species …
[HTML][HTML] Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
Yeast are able to modulate many sensory parameters of wines during red must fermentation.
The effect on color and on the formation of derived pigments during fermentation has been …
The effect on color and on the formation of derived pigments during fermentation has been …
Yeast interactions with anthocyanins during red wine fermentation
K Medina, E Boido, E Dellacassa… - American Journal of …, 2005 - Am Soc Enol Viticulture
The capacity of yeast to modify anthocyanin concentration during red wine fermentation was
studied with the objective of classifying yeast strains according to their capacity for color …
studied with the objective of classifying yeast strains according to their capacity for color …
[HTML][HTML] Transcriptome analysis reveals the protection mechanism of proanthocyanidins for Saccharomyces cerevisiae during wine fermentation
J Li, K Zhu, H Zhao - Scientific Reports, 2020 - nature.com
Grape-derived proanthocyanidins could act as a protector against various environmental
stresses for Saccharomyces cerevisiae during wine fermentation, resulting in the increased …
stresses for Saccharomyces cerevisiae during wine fermentation, resulting in the increased …
Effects of non-Saccharomyces yeasts on color, anthocyanin, and anthocyanin-derived pigments of Tannat grapes during fermentation
K Medina, E Boido, E Dellacassa… - American Journal of …, 2018 - Am Soc Enol Viticulture
Phenolic compounds can affect the sensory characteristics of quality wines, yet the chemical
modifications induced by yeasts on phenolic compounds have been studied only to a limited …
modifications induced by yeasts on phenolic compounds have been studied only to a limited …
Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non‐Saccharomyces yeasts
Aims To assess the influence of non‐Saccharomyces yeasts on the pyranoanthocyanins
and polymeric pigments formation after the addition of (+)‐catechin and procyanidin B2 to …
and polymeric pigments formation after the addition of (+)‐catechin and procyanidin B2 to …
Non‐Saccharomyces and Saccharomyces strains co‐fermentation increases acetaldehyde accumulation: effect on anthocyanin‐derived pigments in Tannat red …
During fermentation, Saccharomyces cerevisiae releases into the medium secondary
metabolic products, such as acetaldehyde, able to react with anthocyanins, producing more …
metabolic products, such as acetaldehyde, able to react with anthocyanins, producing more …
Related searches
- effect of proanthocyanidins yeast metabolism
- effect of proanthocyanidins wine fermentation
- wine fermentation yeast metabolism
- wine fermentation atpase activity
- effect of proanthocyanidins atpase activity
- atpase activity yeast metabolism
- wine fermentation temperature and so2
- effect of proanthocyanidins copper stress
- wine fermentation concentration and structure
- copper stress wine yeast
- wine fermentation yeast interactions
- wine fermentation oligomeric proanthocyanidins
- wine fermentation changes in the concentration
- wine fermentation so2 on the formation
- effect of proanthocyanidins wine yeast
- effect of proanthocyanidins alcoholic fermentation