Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: Influence on anthocyanin content and chromatic variables

European Food Research and Technology

Volumn 232, Issue 6, 2011, Pages 971-977

  Palomero, F ^a   Ntanos, K ^a   Morata, A ^a   Benito, S ^a   Suarez Lepe J A ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Anthocyanins; Dekkera Brettanomyces; Ethylphenol; Red wine; Yeast lees

Indexed keywords

ADSORPTION KINETICS; ANTHOCYANIN CONTENT; DEKKERA/BRETTANOMYCES; ETHYLPHENOL; NEGATIVE IMPACTS; RED WINE; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; SPME-GC/MS; STRONG CORRELATION;

ADSORPTION; CONCENTRATION (PROCESS); WINE; YEAST;

ANTHOCYANINS;

SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE;

EID: 79957521363     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1470-4     Document Type: Article

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