Hrčak Portal of scientific journals of Croatia (University Computing Centre) · 2004 · 74 citations · 0 references
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AgricultureBiochemistryFood ScienceWine AnalysisWine ChemistryWine Quality ControlMicrobial Metabolites In WinePhenolic Compound AnalysisPhenolic Compounds In WineWine Composition AnalysisWine FermentationWine Yeast PhysiologyPolyphenol ContentPolyphenol ExtractionPolyphenol StabilizationWine Phenolic CompositionWine YeastsYeast In Winery EcosystemsYeast Metabolites
Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p<0.01) differences were observed for colour intensity, total polyphenols, and non-anthocyanic flavonoids. Moreover, significant (p<0.05) differences were observed for colour and monomeric anthocyanins.