Boosting Resveratrol in White Wines
Boosting Resveratrol in White Wines
Dec 19, 2010 6
St. Louis, Mo.—The well-known antioxidant health benefits in red wines may be shared by white wines in the not-too-distant future, if experimental yeasts under development at a St. Louis laboratory find commercial acceptance. Dr. Oliver Yu, adjunct associate professor at St. Louis Community College’s Donald Danforth Plant Science Center, has been working on yeast as a background to produce plant compounds, including flavonoids.
Comments