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The riboflavin content of wines


, : The riboflavin content of wines. Rev. Ferment. Indust. aliment, 12: 9-14

A table and graph show the amount of riboflavin synthesised during fermentation of must by different yeasts. The amount rose rapidly after 2 days and reached a maximum at about 10 days; when fermentation was prolonged there was a rapid decrease. More riboflavin was produced in aerobic than in anaerobic fermentation. The riboflavin content of French white wines analysed ranged from 5 to 219 micro g. per litre; that of red wines was higher, range 75 to 245 micro g. per litre.

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Other references

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