Descripción
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This work has studied the production of stable pyranoanthocyanin pigments during fermentation using S. pombe and Saccharomyces cerevisiae. Along the fermentation, anthocyanins were determined by HPLC-DAD/MS, acetaldehyde was measured using GC-FID and pyruvic acid was quantified by enzymatic tests. Results show that S. pombe strains produce higher amounts of pyruvic acid, and therefore also of vitisin A, than Saccharomyces controls. | |
Internacional
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Si |
Nombre congreso
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XXXVI World Congress of Vine and Wine ? OIV (Oficina Internacional de la vid y el vino) Vine and Wine between Tradition and modernity |
Tipo de participación
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960 |
Lugar del congreso
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Bucharest, Romania |
Revisores
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Si |
ISBN o ISSN
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979-10-91799-15-7 |
DOI
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Fecha inicio congreso
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02/06/2013 |
Fecha fin congreso
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07/06/2013 |
Desde la página
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252 |
Hasta la página
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252 |
Título de las actas
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Proceedings of the 36th World Congress of Vine and Wine / OIV 2012 Depósito Legal: Proceedings ISBN 979-10-91799-16-4 Book of abstracts ISBN 979-10-91799-15-7 |