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

International Journal of Food Microbiology

Volumn 120, Issue 1-2, 2007, Pages 167-172

  Caridi, Andrea ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

Cell wall; Mannoproteins; Ochratoxin A; Phenolic compounds; Selection; Wine yeast

Indexed keywords

ACETALDEHYDE; ANTHOCYANIN; BETA GLUCOSIDASE; GLUCURONIC ACID; MANNOPROTEIN; OCHRATOXIN; PHENOL DERIVATIVE; PHOSPHATE; PIGMENT; POLYSACCHARIDE; PYRUVIC ACID;

ADSORPTION; ANTIOXIDANT ACTIVITY; ARTICLE; CELL WALL; CHEMICAL COMPOSITION; FOOD QUALITY; FOOD SAFETY; GENOMICS; GRAPE; MOLECULAR INTERACTION; NONHUMAN; WINE; WINE INDUSTRY; YEAST;

ADSORPTION; CONSUMER PRODUCT SAFETY; FLAVONOIDS; FOOD CONTAMINATION; FUNGAL PROTEINS; HUMANS; MEMBRANE GLYCOPROTEINS; OCHRATOXINS; PHENOLS; QUALITY CONTROL; SPECIES SPECIFICITY; WINE; YEASTS;

VITACEAE;

EID: 35748946640     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.08.032     Document Type: Article

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