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1.
The influence of selected indigenous yeasts on Pinot Noir wine colour properties
Jelena Topić, Lorena Butinar, Guillaume Antalick, Melita Sternad Lemut, Mitja Martelanc, Alen Albreht, Dorota Korte, Branka Mozetič Vodopivec, 2021, original scientific article

Keywords: Pinot Noir, wine colour, yeasts, non-Saccharomyces, sensory
Published in RUNG: 07.07.2021; Views: 1788; Downloads: 0
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2.
Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants
Jelena Topić, Natka Ćurko, Karin Kovačević Ganić, Lorena Butinar, Alen Albreht, Irena Vovk, Dorota Korte, Branka Mozetič Vodopivec, 2020, original scientific article

Keywords: Pyranoanthocyanins, Anthocyanins, Food colorants, Yeasts, Fermentation
Published in RUNG: 03.04.2020; Views: 3470; Downloads: 0
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3.
The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: a laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption
Jelena Topić, Lorena Butinar, Alen Albreht, Irena Vovk, Dorota Korte, Branka Mozetič Vodopivec, 2020, original scientific article

Keywords: Non-Sac­cha­romyces yeast, Hy­drox­ycin­na­mate de­car­boxy­lase ac­tiv­ity, Se­quen­tial fer­men­ta­tion, Vinylphe­no­lic pyra­noan­tho­cyanins, An­tho­cyanin ad­sorp­tion
Published in RUNG: 23.01.2020; Views: 2793; Downloads: 0
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