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Browsing by Subject "Saccharomyces cerevisiae yeasts"
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Effect of Torulaspora delbrueckii and Saccharomyces cerevisiae yeasts on the phenolic content and sensory attributes of Chenin Blanc wines (Cape Peninsula University of Technology, 2016)Wines contain a number of phenolic compounds, belonging to non-flavonoid and flavonoid complexes. Phenolic compounds in wine are responsible for wine colour, astringency, and bitterness. Saccharomyces cerevisiae yeast is ...