Influence of Yeast on Polyphenol Composition of Wine

Abstract

Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p<0.01) differences were observed for colour intensity, total polyphenols, and non-anthocyanic flavonoids. Moreover, significant (p<0.05) differences were observed for colour and monomeric anthocyanins.

Keywords

• fermentation
• phenolics
• red wine
• wine yeast