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Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases
Cita
Morata Barrado, Antonio; Suarez Lepe, Jose Antonio; Uthurry Weinberger, Carlos Anibal; Tesfaye Yimer, Wendu; Gonzalez Chamorro, M. Carmen; Palomero Rodriguez, Felipe; Benito Saez, Santiago y Vejarano Mantilla, Ricardo David (2013). Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases. En: "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.
Descripción
| Título: | Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases |
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| Autor/es: |
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| Tipo de Documento: | Ponencia en Congreso o Jornada (Artículo) |
| Título del Evento: | 36th World Congress of Vine and Wine 11th General Assembly of the OIV |
| Fechas del Evento: | 02/06/2013 - 07/06/2013 |
| Lugar del Evento: | Bucharest, Romania |
| Título del Libro: | Proceedings of the 36th World Congress of Vine and Wine 11th General Assembly of the OIV. Books abstracts. |
| Fecha: | 2013 |
| ISBN: | 979-10-91799-15-7 |
| Materias: | |
| Escuela: | E.T.S.I. Agrónomos (UPM) [antigua denominación] |
| Departamento: | Tecnología de Alimentos [hasta 2014] |
| Licencias Creative Commons: | Reconocimiento - Sin obra derivada - No comercial |
Resumen
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.
Más información
| ID de Registro: | 29869 |
|---|---|
| Identificador DC: | http://oa.upm.es/29869/ |
| Identificador OAI: | oai:oa.upm.es:29869 |
| URL Oficial: | http://www.oiv2013.ro/ |
| Depositado por: | Memoria Investigacion |
| Depositado el: | 18 Nov 2014 15:50 |
| Ultima Modificación: | 18 Nov 2014 15:50 |
