Document Detail


Yeasts used as fining treatment to correct browning in white wines.
MedLine Citation:
PMID:  11308348     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
White wine was subjected to several fining treatments using baker's yeast at concentrations of 0.5, 1, 2, 3, 4, and 5 g/L. At all these concentration levels, the yeasts decreased the color of the wine in different degrees. The wine samples treated with the higher yeast concentration were subjected to analysis of phenolic compounds by HPLC and found to exhibit significantly decreased contents of vanillic, syringic and c-coutaric acids, and procyanidins B2 and B4, and colored compounds eluted at high retention times. The efficiency of the yeast-based fining treatment (1 g/L) was compared with traditional treatments such as those involving the use of activated charcoal or PVPP, which were employed at the usual concentrations in Sherry winemaking. This yeast treatment was found to provide results similar to those of the activated charcoal treatment in terms of A(420). Likewise, significant differences in the degree of retention of various phenols were observed among the three treatments compared. Finally, the wine samples obtained with the different treatments were subjected to a sensory panel. All the wines were found to exhibit improved color, aroma, and flavor with respect to the untreated samples, although the treatment using yeast at 1 g/L provided the best results in terms of aroma.
Authors:
F Bonilla; M Mayen; J Merida; M Medina
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  49     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2001 Apr 
Date Detail:
Created Date:  2001-04-19     Completed Date:  2001-08-30     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1928-33     Citation Subset:  IM    
Affiliation:
Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio C3, Campus de Rabanales, E-14071 Cordoba, Spain.
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MeSH Terms
Descriptor/Qualifier:
Chromatography, High Pressure Liquid
Color
Food Handling
Maillard Reaction*
Odors
Phenols / chemistry*
Saccharomyces cerevisiae / metabolism*
Wine* / standards
Chemical
Reg. No./Substance:
0/Phenols

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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