Memorias de investigación
Otras publicaciones:
Peonidin-3-glucoside content and malvidin-3-glucoside content are significantly different in red wines produced using three generations of Saccharomyces cerevisiae strains different for their phenolic adsorption
Año:2013
Áreas de investigación
  • Tecnología de alimentos,
  • Vino
Datos
Descripción
Peonidin-3-glucoside and malvidin-3-glucoside are two major anthocyanins responsible for colour in wines produced using black grapes of the Calabrian cultivar Gaglioppo. The purpose of this work was the validation of the assumption, formulated in a previous study [1], that Grape Pigment Adsorption (GPA) phenotype is a quantitative trait loci in yeasts.
Internacional
Si
Entidad
Facultad de Medicina. Universidad Complutense.
Lugar
Madrid
Páginas
249
Referencia/URL
V International Conference on Environmental, Industrial and Applied Microbiology - BioMicroWorld2013 Madrid (Spain), 2-4 October 2013
Tipo de publicación
Poster
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Andrea Caridi Laboratory of Microbiology, Department of AGRARIA, Mediterranea University of Reggio Calabria
  • Autor: Antonella Constantino Laboratory of Microbiology, Department of AGRARIA, Mediterranea University of Reggio Calabria
  • Autor: Antonio Dionisio Morata Barrado UPM
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica