Sorption of grape proanthocyanidins and wine polyphenols by yeasts, inactivated yeasts, and yeast cell walls

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 2, 2015, Pages 660-670

  Mekoue Nguela, J ^a,b,c   Sieczkowski, N ^c   Roi, S ^a,b   Vernhet, A ^a,b  

^a SPO   (France)

^b MONTPELLIER SUPAGRO   (France)

^c LALLEMAND SAS   (France)

Author keywords

inactivated yeast fractions; physicochemical properties; polyphenols; sorption isotherms

Indexed keywords

ADSORPTION; ADSORPTION ISOTHERMS; CELL MEMBRANES; CELLS; CYTOLOGY; FLAVONOIDS; WINE;

GRAPE PROANTHOCYANIDINS; HIGH ADSORPTION CAPACITY; INACTIVATED YEAST FRACTIONS; INFORMATION CONCERNING; MECHANICAL DISRUPTION; PHYSICOCHEMICAL PROPERTY; POLYPHENOLS; SORPTION ISOTHERMS;

YEAST;

VITACEAE;

FLAVORING AGENT; POLYPHENOL; PROANTHOCYANIDIN;

ADSORPTION; ANALYSIS; CELL WALL; CHEMISTRY; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

ADSORPTION; CELL WALL; FLAVORING AGENTS; FOOD HANDLING; POLYPHENOLS; PROANTHOCYANIDINS; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 84921523244     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504494m     Document Type: Article

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