Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wine

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 24, 2008, Pages 11854-11861

  Pradelles, Rémi ^a,b   Alexandre, Herve ^a,c   Ortiz Julien, Anne ^b   Chassagne, David ^a,c  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b LALLEMAND SAS   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

4 Ethylphenol; Mannoproteins; Sorption; Yeast cell wall

Indexed keywords

SACCHAROMYCES CEREVISIAE;

4 ETHYLPHENOL; 4-ETHYLPHENOL; PHENOL DERIVATIVE; SACCHAROMYCES CEREVISIAE PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; BIOLOGICAL MODEL; CELL WALL; CHEMISTRY; FERMENTATION; GENETICS; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; WINE;

CELL WALL; FERMENTATION; MODELS, BIOLOGICAL; PHENOLS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; WINE;

EID: 58849086040     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802170p     Document Type: Article

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