Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 6, 2014, Pages 1373-1383

  Rodríguez Bencomo, Juan José ^a   Andújar Ortiz, Inmaculada ^a   Moreno Arribas, M Victoria ^a   Simó, Carolina ^a   González, Javier ^b   Chana, Antonio ^b   Dávalos, Juan ^b   Pozo Bayón, M Ángeles ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b INSTITUTO DE QUÍMICA FÍSICA ROCASOLANO   (Spain)

Author keywords

EC MS; FT ICR MS; glutathione; inactive dry yeast preparations; terpenes; wine oxidation

Indexed keywords

AMINO ACID; GLUTATHIONE; NITROGEN; SULFUR DERIVATIVE; TERPENE;

ARTICLE; DRUG STABILITY; FERMENTATION; FOOD HANDLING; METHODOLOGY; SACCHAROMYCES CEREVISIAE; TIME; WINE;

AMINO ACIDS; DRUG STABILITY; FERMENTATION; FOOD HANDLING; GLUTATHIONE; NITROGEN; SACCHAROMYCES CEREVISIAE; SULFUR COMPOUNDS; TERPENES; TIME FACTORS; WINE;

AMINO ACIDS; CHEMICAL ANALYSIS; MASS SPECTROMETRY; MONOTERPENES; ODORS; PEPTIDES; TERPENES; WINE;

ANTI-OXIDANT ACTIVITIES; CHEMICAL CHARACTERIZATION; EC-MS; FT-ICR MS; GLUTATHIONES; INACTIVE DRY YEAST PREPARATIONS; OXIDATIVE CONDITIONS; SULFUR CONTAINING COMPOUND;

YEAST;

EID: 84894204451     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402866q     Document Type: Article

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