Document Detail


A Novel Method to Reduce Fishy Aftertaste in Wine and Seafood Pairing Using Alcohol-Treated Yeast Cells.
MedLine Citation:
PMID:  22630330     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
"Fishy aftertaste" is sometimes perceived in wine consumed with seafood. Iron in wine has been reported to be a key compound that produces fishy aftertaste. However, cost-effective methods to remove iron from wine have not been developed. Here, we describe a cost-effective and safe iron adsorbent consisting of alcohol-treated yeast (ATY) cells based on the observation that inviable cells adsorbed iron after completion of fermentation. Treatment of cells with more than 40% (v/v) ethanol killed them without compromising their ability to adsorb iron. Drying the ATY cells did not reduce iron adsorption. Use of ATY cells together with phytic acid had a synergistic effect on iron removal. We term this means of removing iron the "ATY-PA" method. Sensory analysis indicated that fishy aftertaste in wine-seafood pairings was not perceived if the wine had been pre-treated with both ATY cells and phytic acid.
Authors:
Toshikazu Tsuji; Keiko Kanai; Aki Yokoyama; Takayuki Tamura; Kenichi Hanamure; Kanako Sasaki; R Takata; Satoshi Yoshida
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-5-28
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 May 
Date Detail:
Created Date:  2012-5-28     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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