| A Novel Method to Reduce Fishy Aftertaste in Wine and Seafood Pairing Using Alcohol-Treated Yeast Cells. | |
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MedLine Citation:
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PMID: 22630330 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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"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. |
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Authors:
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Toshikazu Tsuji; Keiko Kanai; Aki Yokoyama; Takayuki Tamura; Kenichi Hanamure; Kanako Sasaki; R Takata; Satoshi Yoshida |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-5-28 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2012 May |
Date Detail:
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Created Date: 2012-5-28 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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