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1. 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: 4594; Downloads: 0 This document has many files! More...

2. 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: 3913; Downloads: 0 This document has many files! More...

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