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This work reports the adsorption of anthocyanins by the cell walls of different strains of Saccharomyces during the production of red wine from Vitis vinifera L. cv Graciano grapes. The anthocyanin derivative contents of the yeast cell walls were substantially different to those of their corresponding wines. Cinnamoyl derivatives (6-p-coumaroyl and 6-caffeoyl) were strongly adsorbed while vitisins...
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