Hydroxycinnamate decarboxylase in Metschnikowia pulcherrima promotes the formation of vinylphenolic pyranoanthocyanins to enhance the color stability of blueberry wine-Reference-Cited by-同舟云学术

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Hydroxycinnamate decarboxylase in Metschnikowia pulcherrima promotes the formation of vinylphenolic pyranoanthocyanins to enhance the color stability of blueberry wine

Published:2024-09 Issue: Volume:207 Page:116633
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tang Chuqi,Gu Qiuya,Li Xiwen,Yang Wenhua,Luan Hao,Liu Xiaobo,Yu Xiaobin,Zhou Hongxiang,Zhou Jianli^ORCID

Funder

Guizhou University

Publisher

Elsevier BV

Reference63 articles.

1. Optimization of a novel method based on ultrasound-assisted extraction for the quantification of anthocyanins and total phenolic compounds in blueberry samples (Vaccinium corymbosum L.);Aliaño-González;Foods,2020

2. Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants;Amr;International Journal of Food Science and Technology,2007

3. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae;Benito;European Food Research and Technology,2015

4. Selected Schizosaccharomyces pombe strains have characteristics that are beneficial for winemaking;Benito;Public Library of Science One,2016

5. Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies;Benito;Food Chemistry,2011

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