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Reduction of 4-ethylphenol concentration using lyophilized yeast biomasses as bioadsorbent: influence on the anthocyanin contents and chromatic parameters
Citation
Palomero Rodriguez, Felipe and Ntanos, K. and Benito Saez, Santiago and Morata Barrado, Antonio and Calderon Fernandez, Fernando and Suarez Lepe, Jose Antonio (2010). Reduction of 4-ethylphenol concentration using lyophilized yeast biomasses as bioadsorbent: influence on the anthocyanin contents and chromatic parameters. In: "XXXII Congreso Mundial de la Viña y el Vino. OIV 201", 20/06/2010 - 25/06/2010, Tiblisi, Georgia.
Description
| Title: | Reduction of 4-ethylphenol concentration using lyophilized yeast biomasses as bioadsorbent: influence on the anthocyanin contents and chromatic parameters |
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| Author/s: |
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| Item Type: | Presentation at Congress or Conference (Poster) |
| Event Title: | XXXII Congreso Mundial de la Viña y el Vino. OIV 201 |
| Event Dates: | 20/06/2010 - 25/06/2010 |
| Event Location: | Tiblisi, Georgia |
| Title of Book: | Actas del XXXII Congreso Mundial de la Viña y el Vino. OIV 201 |
| Date: | 2010 |
| 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
A new investigation trend, based on the parietal adsorption activity showed by yeast cellwalls, opens up the possibility to use yeast lees or derived products like inactive dry yeast preparations to reduce 4-ethylphenol concentrations in wines. These type of natural products entails an interesting eco-friendly alternative to common physical treatments. In this work the bioadsorption capacity of 4-ethylphenol of different wine yeast biomasses have been studied -Saccharomyces cerevisiae G37 and Schizosaccharomyces pombe 936-, in order to diminish the negative impact on the sensorial profile of this type of compound (Figure 1). the repercussions of this palliative treatment over the chromatic properties and anthocyanin concentration have also been studied by means of UV-Vis and HPLC-PDAD/ESI-MS analysis
More information
| Item ID: | 9105 |
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| DC Identifier: | https://oa.upm.es/9105/ |
| OAI Identifier: | oai:oa.upm.es:9105 |
| Deposited by: | Memoria Investigacion |
| Deposited on: | 10 Oct 2011 08:29 |
| Last Modified: | 20 Apr 2016 17:39 |
