Observatorio de I+D+i UPM

Memorias de investigación
Communications at congresses:
Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases
Year:2013
Research Areas
  • Foodstuffs tecnology,
  • Wine
Information
Abstract
In this work we have 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 improve the color stability of the wine and at the same time remove EP precursors of the wine.
International
Si
Congress
XXXVI World Congress of Vine and Wine ? OIV (Oficina Internacional de la vid y el vino) Vine and Wine between Tradition and modernity
960
Place
Bucharest, Romania
Reviewers
Si
ISBN/ISSN
979-10-91799-15-7
Start Date
02/06/2013
End Date
07/06/2013
From page
253
To page
253
Proceedings of the 36th World Congress of Vine and Wine / OIV 2012 Depósito Legal: Proceedings ISBN 979-10-91799-16-4 Book of abstracts ISBN 979-10-91799-15-7
Participants
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Ricardo 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
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