Observatorio de I+D+i UPM

Memorias de investigación
Other publications:
Reduction of 4-ethylphenol contents in red wines using HCDC yeasts and cinnamyl esterases
Year:2013
Research Areas
  • Wine
Information
Abstract
In this work has been studied the combined effect of using cinnamyl esterases (CE) and HCDC+ yeast strains of S. cerevisiae to transform TE-HCAs into vinylphenols to condense them with grape anthocyanins forming VPAs. These VPAs are improving the colour stability of the wine and at the same time are removing EP precursors of the wine.
International
Si
Entity
International Organisation of Vine and Wine - OIV
Place
Bucharest, Romania.
Pages
Reference/URL
Publication type
Póster
Participants
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Ricardo David Vejarano Mantilla (UPM)
  • Autor: Santiago Benito Saez (UPM)
  • Autor: Felipe Palomero Rodriguez (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Wendu Tesfaye Yimer (UPM)
  • Autor: Carlos Anibal Uthurry Weinberger (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)