کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10543584 | 963524 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sorption of wine volatile phenols by yeast lees
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
The capacity of Saccharomyces cerevisiae yeast lees to sorb 4-ethylguaiacol and 4-ethylphenol was investigated in a synthetic medium and in wine. Active dried yeast was more effective when volatile phenols were diluted in red wine. Partition coefficients between wine model solution and wine yeast lees were determined and compared with those measured for dried active yeast. They showed a larger affinity of volatile phenols for wine yeast lees than for dried active yeast. The effect of yeast lees on volatile phenol sorption was sensitive to yeast autolysis level and to physicochemical parameters, such as ethanol content, temperature and pH. These results could be applied in the technology of reduction of organoleptic defects in wine due to phenols.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 91, Issue 1, June 2005, Pages 39-44
Journal: Food Chemistry - Volume 91, Issue 1, June 2005, Pages 39-44
نویسندگان
David Chassagne, Michèle Guilloux-Benatier, Hervé Alexandre, Andrée Voilley,