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1. The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: a laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption Branka Mozetič Vodopivec, Dorota Korte, Irena Vovk, Alen Albreht, Lorena Butinar, Jelena Topič, 2020, original scientific article Found in: osebi Keywords: Non-Sac­cha­romyces yeast, Hy­drox­ycin­na­mate de­car­boxy­lase ac­tiv­ity, Se­quen­tial fer­men­ta­tion, Vinylphe­no­lic pyra­noan­tho­cyanins, An­tho­cyanin ad­sorp­tion Published: 23.01.2020; Views: 950; Downloads: 0 Fulltext (919,86 KB)

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 Dorota Korte, Irena Vovk, Alen Albreht, Lorena Butinar, Karin Kovačević Ganić, Natka Ćurko, Jelena Topič, Branka Mozetič Vodopivec, 2020, original scientific article Found in: osebi Keywords: Pyranoanthocyanins, Anthocyanins, Food colorants, Yeasts, Fermentation Published: 03.04.2020; Views: 934; Downloads: 0 Fulltext (1,03 MB)

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