Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts

International Journal of Food Microbiology

Volumn 132, Issue 2-3, 2009, Pages 145-152

  Benito, S ^a   Palomero, F ^a   Morata, A ^a   Uthurry, C ^a   Suarez Lepe J A ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

4 Vinylphenol; Dekkera; HPLC DAD ESI MS; p coumaric acid; Red wines; Saccharomyces; Vinylphenolic pyranoanthocyanins

Indexed keywords

4 ETHYLPHENOL; ANTHOCYANIN; ANTHOCYANIN 3 O GLUCOSIDE DERIVATIVE; CARBOXYLYASE; CINNAMIC ACID DERIVATIVE; GLUCOSIDE; HYDROXYCINNAMATE DECARBOXYLASE; HYDROXYCINNAMATE DERIVATIVE; OXIDOREDUCTASE; PARA COUMARIC ACID; PYRANOANTHOCYANIN DERIVATIVE; UNCLASSIFIED DRUG; VINYLPHENOLIC PYRANOANTHOCYANIN DERIVATIVE; VINYLREDUCTASE;

ARTICLE; BIOTRANSFORMATION; CHEMICAL STRUCTURE; CONTROLLED STUDY; DECARBOXYLATION; DEKKERA BRUXELLENSIS; ELECTROSPRAY MASS SPECTROMETRY; ENZYME ACTIVITY; FERMENTATION; FUNGAL STRAIN; FUNGUS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; RED WINE; SACCHAROMYCES;

BRETTANOMYCES; DEKKERA; DEKKERA BRUXELLENSIS; SACCHAROMYCES; VITACEAE;

EID: 65649091759     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.04.015     Document Type: Article

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