Sorption of Grape Proanthocyanidins and Wine Polyphenols by Yeasts, Inactivated Yeasts, and Yeast Cell Walls-Reference-Cited by-同舟云学术

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Sorption of Grape Proanthocyanidins and Wine Polyphenols by Yeasts, Inactivated Yeasts, and Yeast Cell Walls

Published:2015-01-09 Issue:2 Volume:63 Page:660-670
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mekoue Nguela J.¹²³⁴,Sieczkowski N.⁴,Roi S.¹²³,Vernhet A.¹²³

Affiliation:

1. INRA, UMR 1083 SPO, F-34060 Montpellier, France

2. Montpellier SupAgro, UMR 1083 SPO, F-34060 Montpellier, France

3. Université Montpellier 1, UMR 1083 SPO, F-34060 Montpellier, France

4. Lallemand SAS, 19 rue des Briquetiers, BP 59, 31 702 Blagnac, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf504494m

Reference53 articles.

1. Comparison of Components Released by Fermented or Active Dried Yeasts after Aging on Lees in a Model Wine

2. Formation of Micella Containing Solubilized Sterols during Rehydration of Active Dry Yeasts Improves Their Fermenting Capacity

3. Effect of Saccharomyces strains on the quality of red wines aged on lees

4. Retention of Browning Compounds by Yeasts Involved in the Winemaking of Sherry Type Wines

5. Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines

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