Researchers from Federal University Vicosa Report Details of New Studies and Findings in the Area of Food and Farming (Enhancement of Phenolic Compounds Bioaccessibility In Jabuticaba Wine Through Fermentation By saccharomyces Cerevisiae).

Researchers from Federal University Vicosa in Brazil conducted a study on enhancing phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae. The study focused on the biotransformation of phenolic compounds during fermentation and maturation, highlighting increased antioxidant and antiproliferative effects of the beverage. The research established reference data on the chemical composition and bioactive potential of jabuticaba wine, showcasing its potential health benefits and technological applications. This study was supported by various research funding organizations and has been peer-reviewed for scientific rigor and accuracy. [Extracted from the article]