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Abstract
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| 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. | |
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International
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Si |
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JCR
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Si |
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Title
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European Food Research And Technology |
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ISBN
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1438-2377 |
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Impact factor JCR
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1,585 |
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Impact info
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Volume
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232 |
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Journal number
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From page
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971 |
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To page
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977 |
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Month
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SIN MES |
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Ranking
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