Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: Laboratory-scale experiments

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 1050-1055

  Perez Corona M T ^a   Sanchez Martinez M ^a   Valderrama, M J ^a   Rodriguez M E ^b   Camara C ^a   Madrid, Y ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

HPLC ICP MS; Se biotransformation; Selenium speciation; Selenium enriched wine; Yeast

Indexed keywords

ALCOHOLIC FERMENTATION; FERMENTATION PROCESS; GRAPE JUICE; HPLC ICP MS; LABORATORY SCALE; LC-ICP-MS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SE BIOTRANSFORMATION; SELENIUM SPECIATION; SELENOMETHIONINE; SODIUM SELENITE; WHITE WINES;

BIOCONVERSION; FERMENTATION; FRUIT JUICES; MASS SPECTROMETERS; SELENIUM; SELENIUM COMPOUNDS; SODIUM; WINE;

YEAST;

SELENIUM; SELENOMETHIONINE; SODIUM SELENITE;

ARTICLE; BIOTRANSFORMATION; CELL VIABILITY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FERMENTATION; GRAPE JUICE; MASS SPECTROMETRY; NONHUMAN; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; WINE INDUSTRY;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 77956611863     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.073     Document Type: Article

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