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Research Article

Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation

Karina Medina, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
Am J Enol Vitic.  2018  69: 148-156  ; DOI: 10.5344/ajev.2017.17055

Article Information

vol. 69 no. 2

DOI 
https://doi.org/10.5344/ajev.2017.17055
Published By 
American Journal of Enology and Viticulture
History 
  • Received June 2017
  • Revision received September 2017
  • Accepted December 2017
  • Published online March 2018.

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Copyright & Usage 
©2018 by the American Society for Enology and Viticulture

Author Information

  1. Karina Medina1,
  2. Eduardo Boido1,
  3. Eduardo Dellacassa2 and
  4. Francisco Carrau1,*
  1. 1Universidad de la República, Sección Enología, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
  2. 2Universidad de la República, Aroma Biotechnology Laboratory, Organic Chemistry Department, Facultad de Química, 11800 Montevideo, Uruguay
  1. ↵* Corresponding author (fcarrau{at}fq.edu.uy; tel: [598 2] 9248194)
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Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation
Karina Medina, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
Am J Enol Vitic.  2018  69: 148-156  ; DOI: 10.5344/ajev.2017.17055
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