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={J. Mekoue Nguela and N. Sieczkowski and S. Roi and A. Vernhet},
  journal={Journal of agricultural and food chemistry},
  year={2015},
  volume={63 2},
  pages={
          660-70
        }
}
  • J. Mekoue Nguela, N. Sieczkowski, +1 author A. Vernhet
  • Published 2015
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 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
    23 Citations
    Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines.
    • 11
    • PDF
    Application of anhydrobiosis and dehydration of yeasts for non-conventional biotechnological goals
    • 14

    References

    SHOWING 1-10 OF 55 REFERENCES
    Polysaccharide profile and content during the vinification and aging of Tempranillo red wines.
    • 59
    Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition.
    • 74