Sorption of grape proanthocyanidins and wine polyphenols by yeasts, inactivated yeasts, and yeast cell walls.

@article{Nguela2015SorptionOG,
  title={Sorption of grape proanthocyanidins and wine polyphenols by yeasts, inactivated yeasts, and yeast cell walls.},
  author={Julie Mekoue Nguela and Nathalie Sieczkowski and St{\'e}phanie Roi and Aude Vernhet},
  journal={Journal of agricultural and food chemistry},
  year={2015},
  volume={63 2},
  pages={
          660-70
        }
}
Inactivated yeast fractions (IYFs) can be used in enology to improve the stability and mouthfeel of red wines. However, information concerning the mechanisms involved and the impact of the IYF characteristics is scarce. Adsorption isotherms were used to investigate interactions between grape proanthocyanidin fractions (PAs) or wine polyphenols (WP) and a commercial yeast strain (Y), the inactivated yeast (IY), the yeast submitted to autolyzis and inactivation (A-IY), and the cell walls obtained… CONTINUE READING
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