Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 232, Issue 6, Pages 971-977Publisher
SPRINGER
DOI: 10.1007/s00217-011-1470-4
Keywords
Red wine; Yeast lees; Dekkera/Brettanomyces; 4-Ethylphenol; Anthocyanins
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Funding
- Bodegas Val Azul (Chinchon, Madrid)
- Proyecto Cenit Demeter Lallemand Bio S.L-UPM
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The present work reports the capacity of lyophilised Saccharomyces cerevisiae G37 and Schizosaccharomyces pombe 936 to adsorb 4-ethylphenol, a compound with a negative impact on the sensorial profile of wine. Using SPME-GC/MS, a strong correlation was detected between the quantity of yeast added and the reduction of the initial wine 4-ethylphenol concentration. The adsorption kinetics for each yeast was determined. The impact of this treatment on wine anthocyanin concentration and chromatic properties was investigated by UV-Vis and HPLC-PDAD/ESI-MS analysis. Large reductions in the anthocyanin concentration were detected when effective 4-ethylphenol-reducing quantities of lyophilised yeast were used.
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