Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content.

ABSTRACT: Grape variety, quality, geographic origins and phytopathology can influence the amount of polyphenols that accumulate in grape tissues. Polyphenols in wine not only shape their organoleptic characteristics but also significantly contribute to the positive impact that this beverage has on human health. However, during the winemaking process, the total polyphenol content is substantially reduced due to the adsorption onto yeast wall polymers and subsequent lees separation. Despite this, limited information is available regarding the influence of the yeast starter strain on the polyphenolic profile of wine. To address this issue, a population consisting of 136 Saccharomyces cerevisiae strains was analyzed to identify those with a diminished ability to adsorb polyphenols. Firstly, the reductio

SUBMITTER: Romano G 

PROVIDER: S-EPMC10815507 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature