Sorption of wine volatile phenols by yeast lees
作者： David Chassagne , Michèle Guilloux-Benatier , Hervé Alexandre , Andrée Voilley
DOI: 10.1016/J.FOODCHEM.2004.05.044
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摘要: The capacity of Saccharomyces cerevisiae yeast lees to sorb 4-ethylguaiacol and 4-ethylphenol was investigated in a synthetic medium wine. Active dried more effective when volatile phenols were diluted red Partition coefficients between wine model solution determined compared with those measured for active yeast. They showed larger affinity than effect on phenol sorption sensitive autolysis level physicochemical parameters, such as ethanol content, temperature pH. These results could be applied the technology reduction organoleptic defects due phenols.
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