Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases

Autoria(s): Morata Barrado, Antonio; Suarez Lepe, Jose Antonio; Uthurry Weinberger, Carlos Anibal; Tesfaye Yimer, Wendu; Gonzalez Chamorro, M. Carmen; Palomero Rodriguez, Felipe; Benito Saez, Santiago; Vejarano Mantilla, Ricardo David
Data(s)

2013
Resumo

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.
Formato

application/pdf
Identificador

http://oa.upm.es/29869/
Idioma(s)

eng
Publicador

E.T.S.I. Agrónomos (UPM)
Relação

http://oa.upm.es/29869/1/INVE_MEM_2013_167427.pdf

http://www.oiv2013.ro/

info:eu-repo/semantics/altIdentifier/doi/null
Direitos

http://creativecommons.org/licenses/by-nc-nd/3.0/es/

info:eu-repo/semantics/openAccess
Fonte

Proceedings of the 36th World Congress of Vine and Wine 11th General Assembly of the OIV. Books abstracts. | 36th World Congress of Vine and Wine 11th General Assembly of the OIV | 02/06/2013 - 07/06/2013 | Bucharest, Romania
Palavras-Chave #Ciencia y Tecnología de Alimentos
Tipo

info:eu-repo/semantics/conferenceObject

Ponencia en Congreso o Jornada

PeerReviewed
Acesso ao item digital