Wine yeasts and resveratrol content

During fermentation in a liquid synthetic medium there was a 30% decrease in resveratrol (a phenolic compound of wine) due to the action of wine yeasts.[PUBLICATION ABSTRACT]

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Bibliographic Details
Published in:	Biotechnology letters Vol. 19; no. 6; pp. 497 - 498
Main Authors:	VACCA, V, LECCIS, L, FENU, P, PRETTI, L, FARRIS, G. A
Format:	Journal Article
Language:	English
Published:	Dordrecht Springer 01-06-1997 Springer Nature B.V
Subjects:	Biological and medical sciences Fermentation Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Kloeckera apiculata Metschnikowia pulcherrima Phenols Saccharomyces cerevisiae Wines Wines and vinegars Yeast Yeasts Culture medium Yeast Fermentation Kloeckera apiculata Wine yeast Fungi Content Phenols Metschnikowia pulcherrima Ascomycetes Fungi Imperfecti Saccharomyces cerevisiae Thallophyta
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Description
Summary:	During fermentation in a liquid synthetic medium there was a 30% decrease in resveratrol (a phenolic compound of wine) due to the action of wine yeasts.[PUBLICATION ABSTRACT]
Bibliography:	ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0141-5492 1573-6776
DOI:	10.1023/A:1018316815670