THE INFLUENCE OF INDIGENOUS YEAST STRAINS ON THE CONCENTRATION OF PHENOLIC SUBSTANCES AND COLOR INDICES IN RED WINE CABERNET SAUVIGNON
This study investigates the influence of nine indigenous yeast strains on the quality of dry red wines, focusing specifically on their effect on the concentration of phenolic compounds and color indices from 2 winemaking centers in Moldova. Yeast strains isolated '21-C-S-120-P-2', '24...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2025-03-01
|
| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202501&vol=1&aid=5717 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|