Adsorption of phenolic compounds and browning products in white wines by yeasts and their cell walls

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 25, 2002, Pages 7432-7437

  Razmkhab, Sahar ^a   Lopez Toledano, Azahara ^a   Ortega, José M ^a   Mayen, Manuel ^a   Merida, Julieta ^a   Medina, Manuel ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Browning; Cell wall; White wine; Yeast

Indexed keywords

FLAVAN 3 OL; FLAVAN-3-OL; FLAVONE DERIVATIVE; PHENOL DERIVATIVE;

ADSORPTION; ARTICLE; CELL MEMBRANE; CELL WALL; COLOR; DESICCATION; FOOD QUALITY; FUNGAL CELL; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; MOLECULAR WEIGHT; PRODUCTIVITY; SACCHAROMYCES CEREVISIAE; SPECTROPHOTOMETRY; WINE; YEAST;

ADSORPTION; CELL WALL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; MAILLARD REACTION; PHENOLS; SACCHAROMYCES CEREVISIAE; SPECTROPHOTOMETRY; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0037021582     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025733c     Document Type: Article

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