Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculation

International Journal of Food Microbiology

Volumn 140, Issue 2-3, 2010, Pages 125-130

  Vichi, Stefania ^a   Gallardo Chacón, Joan J ^a,b   Pradelles, Rémi ^c   Chassagne, David ^c   López Tamames, Elvira ^a   Buxaderas, Susana ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Ageing on lees; Cell wall; Flocculation; Sparkling wine; Surface properties; TOF SIMS; Yeast lees

Indexed keywords

ACETIC ACID ETHYL ESTER; DECANE; HEXADECANE; MANNOPROTEIN;

ARTICLE; CELL SURFACE; CELL WALL; CHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTATION; FLOCCULATION; FUNGAL BIOMASS; HYDROPHOBICITY; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN SECRETION; SACCHAROMYCES CEREVISIAE; SPARKLING WINE; SURFACE PROPERTY; TIME OF FLIGHT MASS SPECTROMETRY; ZETA POTENTIAL; ANALYSIS; CHEMICAL PHENOMENA; CHEMISTRY; METABOLISM; MICROBIOLOGY; WINE;

FERMENTATION; FLOCCULATION; HYDROPHOBICITY; SACCHAROMYCES CEREVISIAE; SURFACE PROPERTIES; WINE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS;

SACCHAROMYCES CEREVISIAE;

EID: 77953124149     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.04.009     Document Type: Article

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