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Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases
Citation
Morata Barrado, Antonio and Suarez Lepe, Jose Antonio and Uthurry Weinberger, Carlos Anibal and Tesfaye Yimer, Wendu and Gonzalez Chamorro, M. Carmen and Palomero Rodriguez, Felipe and Benito Saez, Santiago and Vejarano Mantilla, Ricardo David (2013). Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases. In: "36th World Congress of Vine and Wine 11th General Assembly of the OIV", 02/06/2013 - 07/06/2013, Bucharest, Romania. ISBN 979-10-91799-15-7. p. 253.
Description
| Title: | Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases |
|---|---|
| Author/s: |
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| Item Type: | Presentation at Congress or Conference (Article) |
| Event Title: | 36th World Congress of Vine and Wine 11th General Assembly of the OIV |
| Event Dates: | 02/06/2013 - 07/06/2013 |
| Event Location: | Bucharest, Romania |
| Title of Book: | Proceedings of the 36th World Congress of Vine and Wine 11th General Assembly of the OIV. Books abstracts. |
| Date: | 2013 |
| ISBN: | 979-10-91799-15-7 |
| Subjects: | |
| Faculty: | E.T.S.I. Agrónomos (UPM) [antigua denominación] |
| Department: | Tecnología de Alimentos [hasta 2014] |
| Creative Commons Licenses: | Recognition - No derivative works - Non commercial |
Abstract
In this work we have studied the combined effect of using cinnamyl esterases (CE) and HCDC+ yeast strains of S. cerevisiae to transform TE-HCAs into vinylphenols to condense them with grape anthocyanins forming VPAs. These VPAs improve the color stability of the wine and at the same time remove EP precursors of the wine.
More information
| Item ID: | 29869 |
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| DC Identifier: | http://oa.upm.es/29869/ |
| OAI Identifier: | oai:oa.upm.es:29869 |
| Official URL: | http://www.oiv2013.ro/ |
| Deposited by: | Memoria Investigacion |
| Deposited on: | 18 Nov 2014 15:50 |
| Last Modified: | 18 Nov 2014 15:50 |
