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Descripción
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| In this work has been studied the combined effect of using cinnamyl esterases (CE) and HCDC+ yeast strains of S. cerevisiae to transform TE-HCAs into vinylphenols to condense them with grape anthocyanins forming VPAs. These VPAs are improving the colour stability of the wine and at the same time are removing EP precursors of the wine. | |
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Internacional
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Si |
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Entidad
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International Organisation of Vine and Wine - OIV |
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Lugar
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Bucharest, Romania. |
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Páginas
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Referencia/URL
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Tipo de publicación
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Póster |