Observatorio de I+D+i UPM

Memorias de investigación
Research Publications in journals:
Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: inXuence on anthocyanin content and chromatic variables
Year:2011
Research Areas
  • Foodstuffs tecnology
Information
Abstract
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 proWle 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 eVective 4-ethylphenol-reducing quantities of lyophilised yeast were used.
International
Si
JCR
Si
Title
European Food Research And Technology
ISBN
1438-2377
Impact factor JCR
1,585
Impact info
Volume
232
Journal number
From page
971
To page
977
Month
SIN MES
Ranking
Participants
  • Autor: Felipe Palomero Rodriguez (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Santiago Benito Saez (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
S2i 2020 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNCIDE 2011 (OTR-2011-0236)
Cofinanciación del MINECO en el marco del Programa INNPACTO (IPT-020000-2010-22)