Wine Yeasts and Resveratrol Content

Vacca V; Leccis L; Fenu P; Pretti L; Farris GA

Biotechnology Letters, Vol.19, No.6, 497-498, 1997

DOI10.1023/A:1018316815670 Export Citation

Wine Yeasts and Resveratrol Content

Vacca V, Leccis L, Fenu P, Pretti L, Farris GA

During fermentation in a liquid synthetic medium there was a 30% decrease in resveratrol (a phenolic compound of wine) due to the action of wine yeasts.