Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases

Enzyme and Microbial Technology

Volumn 52, Issue 2, 2013, Pages 99-104

  Morata, A ^a   Vejarano, R ^a   Ridolfi, G ^a   Benito, S ^a   Palomero, F ^a   Uthurry, C ^a   Tesfaye, W ^a   Gonzalez C ^a   Suarez Lepe J A ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Brettanomyces; Esterases; Ethylphenols; Hydroxycinnamate decarboxylase activity; Pyranoanthocyanins; Saccharomyces

Indexed keywords

BRETTANOMYCES; DECARBOXYLASES; ESTERASES; ETHYLPHENOLS; PYRANOANTHOCYANINS; SACCHAROMYCES;

ANTHOCYANINS; ENZYMES; ESTERS; STRAIN;

YEAST;

4 ETHYLPHENOL; CARBOXYLYASE; CINNAMIC ACID; CINNAMYL ALCOHOL; CINNAMYL ESTERASE; ESTERASE; ETHYLPHENOL; HYDROXYCINNAMATE DECARBOXYLASE; PHENOL; PYRAN DERIVATIVE; UNCLASSIFIED DRUG; VINYLPHENOLIC PYRANOANTHOCYANIN;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DEKKERA; DEKKERA BRUXELLENSIS; FERMENTATION; NONHUMAN; RED WINE; SACCHAROMYCES CEREVISIAE;

ANTHOCYANINS; BRETTANOMYCES; CARBOXY-LYASES; CARBOXYLIC ESTER HYDROLASES; COLOR; COUMARIC ACIDS; DEKKERA; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PHENOLS; SACCHAROMYCES CEREVISIAE; WINE;

BRETTANOMYCES; DEKKERA BRUXELLENSIS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 84871700640     PISSN: 01410229     EISSN: 18790909     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2012.11.001     Document Type: Article

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