期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 135, 期 2, 页码 152-157出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2009.07.019
关键词
Yeast; Wine; 4-ethylphenol; Sorption; Drying processes
资金
- Lallemand SA.S
- Burgundy region the Spanish Ministerio de Educacion y Ciencia (Juan de la Cierva program)
- Generalitat de Catalunya [BE-2007]
Volatile phenols, such as 4-ethylphenol, are responsible for a horsey smell in wine. Thus, the study of volatile phenol sorption in yeasts, and their subsequent elimination from wine, helps to optimize eco-friendly wine curative processes. Here, we compared the influences of spray drying, lyophilization and evaporative drying at low water activity on yeast, for improving the 4-ethylphenol sorption capacity in a synthetic model wine. The changes that occur in the physico-chemical characteristics of the yeast surface (surface hydrophobicity, electron-donor character and zeta potential) during these drying processes were determined to assess if any correlation exists between these factors and the 4-ethylphenol sorption capacities of the cells. Evaporative drying at low water activity, spray drying and lyophilization induced, respectively, 61.5%, 169% and 192% greater 4-ethylphenol sorption than biomass without drying treatment. Surface hydrophobicity of yeasts was also significantly greater, but the zeta potential of yeast cells was significantly lower after the drying processes. This is the first report investigating changes to the physicochemical variables affected during yeast drying. These cell surface modifications were correlated with the 4-ethyphenol sorption value measured. (c) 2009 Elsevier B.V. All rights reserved.
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