New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity.

@article{Caridi2007NewPI,
  title={New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity.},
  author={Andrea Caridi},
  journal={International journal of food microbiology},
  year={2007},
  volume={120 1-2},
  pages={167-72}
}
  • Andrea Caridi
  • Published 2007 in International journal of food microbiology
The present article aims to review research papers that focus on the parietal adsorption activity of wine yeast and on its contribution to the enhancement of wine safety and quality. There is a great diversity among yeasts for their parietal adsorption activity: the outermost layer of the cell wall has a chemical composition that notably varies from yeast to yeast. Parietal mannoproteins can contain phosphate, pyruvate, or glucuronic acid, which impart negative charges, modifying the… CONTINUE READING