The different adsorption aptitude determines significant differences in wines produced with different selected yeasts [1]. The polygenic basis and the inheritability of the oenological traits “wine colour adsorption” [2] and “ochratoxin A adsorption” [3] in yeasts have been demonstrated. This work aimed to study the inheritability and the segregation during four generations of the main oenological traits related to the adsorption activity: colour intensity, phenolic content, and antioxidant activity.
"Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking"
DE BRUNO A;
2013-01-01
Abstract
The different adsorption aptitude determines significant differences in wines produced with different selected yeasts [1]. The polygenic basis and the inheritability of the oenological traits “wine colour adsorption” [2] and “ochratoxin A adsorption” [3] in yeasts have been demonstrated. This work aimed to study the inheritability and the segregation during four generations of the main oenological traits related to the adsorption activity: colour intensity, phenolic content, and antioxidant activity.File in questo prodotto:
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