Memorias de investigación
Communications at congresses:
REDUCTION OF 4-ETHYLPHENOL CONCENTRATION USING LYOPHILIZED YEAST BIOMASSES AS BIOADSORBENT: INFLUENCE ON THE ANTHOCYANIN CONTENTS AND CHROMATIC PARAMETERS
Year:2010
Research Areas
  • Engineering,
  • Chemistral tecnology
Information
Abstract
A new investigation trend, based on the parietal adsorption activity showed by yeast cell-walls, opens up the possibility to use yeast lees or derived products like inactive dry yeast preparations to reduce 4-ethylphenol concentrations in wines. These type of natural products entails an interesting eco-friendly alternative to common physical treatments. In this work the bioadsorption capacity of 4-ethylphenol of different wine yeast biomasses have been studied -Saccharomyces cerevisiae G37 and Schizosaccharomyces pombe 936-, in order to diminish the negative impact on the sensorial profile of this type of compound (Figure 1). the repercussions of this palliative treatment over the chromatic properties and anthocyanin concentration have also been studied by means of UV-Vis and HPLC-PDAD/ESI-MS analysis
International
Si
Congress
XXXII CONGRESO MUNDIAL DE LA VIÑA Y EL VINO. OIV 2010
960
Place
Tiblisi, Georgia
Reviewers
Si
ISBN/ISSN
Start Date
20/06/2010
End Date
25/06/2010
From page
58
To page
58
Actas del Congreso
Participants
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotécnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos
  • Departamento: Ciencia y Tecnología Aplicadas a la Ingeniería Técnica Agrícola