4.5 Article

Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: influence on anthocyanin content and chromatic variables

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

New genera of yeasts for over-lees aging of red wine

F. Palomero et al.

FOOD CHEMISTRY (2009)

Article Food Science & Technology

Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine

R. Pradelles et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)

Article Food Science & Technology

Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts

S. Benito et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)

Review Chemistry, Applied

Role of lees in wine production:: A review

J. A. Perez-Serradilla et al.

FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Effects of Yeast Cell-Wall Characteristics on 4-Ethylphenol Sorption Capacity in Model Wine

Remi Pradelles et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Food Science & Technology

New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity

Andrea Caridi

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Article Food Science & Technology

Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids

Antonio Morata et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Article Chemistry, Applied

Sorption of wine volatile phenols by yeast lees

D Chassagne et al.

FOOD CHEMISTRY (2005)

Article Biotechnology & Applied Microbiology

Selective antimicrobial action of chitosan against spoilage yeasts in mixed culture fermentations

L Gomez-Rivas et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2004)

Article Agriculture, Multidisciplinary

Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines

A Morata et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)