STUDY OF ANTHOCYANIN ADSORPTION BY YEAST LEES - EFFECT OF SOME PHYSICOCHEMICAL PARAMETERS

Authors
VASSEROT Y CAILLET S MAUJEAN A
Citation
Y. Vasserot et al., STUDY OF ANTHOCYANIN ADSORPTION BY YEAST LEES - EFFECT OF SOME PHYSICOCHEMICAL PARAMETERS, American journal of enology and viticulture, 48(4), 1997, pp. 433-437
Citations number
13
Journal title
American journal of enology and viticulture → ACNP
ISSN journal
00029254
Volume
48
Issue
4
Year of publication
1997
Pages
433 - 437
Database
ISI
SICI code
0002-9254(1997)48:4<433:SOAABY>2.0.ZU;2-U
Abstract
In order to replace charcoal as an agent for reducing color in colored musts and wines, the capacity of yeast lees to bind anthocyanins was investigated in a model system. The effect of yeast lees on anthocyani n adsorption depends on the chemical structure of anthocyanins and is sensitive to physicochemical parameters such as ethanol concentration, temperature, pH, and SO2 concentration.