Preliminary communication

Influence of Yeast on Polyphenol Composition of Wine

Andrea Caridi ; Dipartimento di Scienze e Tecnologie Agro-Forestali e Ambientali (STAFA), Università Mediterranea di Reggio Calabria, Piazza San Francesco 7, I-89061 Gallina (RC), Italia
Antonio Cufari ; Dipartimento di Scienze e Tecnologie Agro-Forestali e Ambientali (STAFA), Università Mediterranea di Reggio Calabria, Piazza San Francesco 7, I-89061 Gallina (RC), Italia
Raffaele Lovino ; Istituto Sperimentale per l’Enologia, Sezione Operativa di Barletta, Via Vittorio Veneto 26, I-70051 Barletta (BA), Italia
Rosanna Palumbo ; Istituto di Biostrutture e Bioimmagini, CNR, Via Mezzocannone 6, I-80136 Napoli (NA), Italia
Idolo Tedesco ; Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 52A/C, I-83100 Avellino (AV), Italia

Abstract

Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p<0.01) differences were observed for colour intensity, total polyphenols, and non-anthocyanic flavonoids. Moreover, significant (p<0.05) differences were observed for colour and monomeric anthocyanins.

Keywords

fermentation; phenolics; red wine; wine yeast

Hrčak ID:

110713

URI

https://hrcak.srce.hr/110713

Publication date:

15.3.2004.

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