Publications by authors named "Katasha S McCullough"
Article Synopsis
- Pinot noir grapes need careful wine management to maintain color density and improve aging, and using flocculent yeast can help achieve better color density that consumers want.
- This research tested different yeast combinations, including non-Saccharomyces and Saccharomyces cerevisiae, to see their effects on Pinot noir wine color, finding that the best pairings produced wines with enhanced color density.
- Even though sequential fermentations showed increased color density, they led to lower levels of total and monomeric anthocyanins, suggesting that the flocculent yeast BIODIVA may bind more anthocyanins, potentially improving color stability through copigmentation over time.
