A simple and reliable method for the quantitative evaluation of anthocyanin adsorption by wine yeasts

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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

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Sergio Echeverrigaray1, Morgana Menegotto1, Ana Paula Longaray Delamare1

  • 1Institute of Biotechnology, University of Caxias do Sul, R. Francisco G. Vargas, 1130, 95070-560 Caxias do Sul, RS, Brazil.

Journal of Microbiological Methods
|December 22, 2018
PubMed

Keywords:
Color intensityMicrovinificationPigments adsorptionSaccharomyces

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