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
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Abstract
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| 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. | |
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International
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Si |
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Congress
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XXXVI World Congress of Vine and Wine ? OIV (Oficina Internacional de la vid y el vino) Vine and Wine between Tradition and modernity |
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960 |
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Place
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Bucharest, Romania |
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Reviewers
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Si |
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ISBN/ISSN
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979-10-91799-15-7 |
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Start Date
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02/06/2013 |
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End Date
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07/06/2013 |
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From page
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253 |
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To page
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253 |
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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 |
Open Access publication
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