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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of

Rubén del Barrio-Galán1, Marcela Medel-Marabolí1, Álvaro Peña-Neira1

  • 1Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santiago, Chile.

Food Chemistry
|February 28, 2015
PubMed

Keywords:
Aging techniquesPhenolic compoundsPolysaccharidesRed winesSelected yeast strainsSensory quality

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