Please use this identifier to cite or link to this item:
http://hdl.handle.net/10261/56512
Share/Export:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Title: | Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition |
Authors: | Del Barrio-Galán, R.; Pérez-Magariño, Silvia; Ortega-Heras, M.; Guadalupe, Zenaida CSIC ORCID; Ayestarán, Belén CSIC ORCID | Issue Date: | 2012 | Publisher: | Academic Press | Citation: | Food Science and Technology 48: 215- 223 (2012) | Abstract: | The aim was to characterize several commercial dry yeast derivative preparations and to study their effect on different quality parameters of white and red wines. The monosaccharide and polysaccharide contents of these preparations were also evaluated. The purity and composition of the commercial preparations studied were very heterogeneous, as were the effects that they can produce in wines. All the yeast derivative preparations studied increased the content of neutral polysaccharides, although those with greater mannose content reduced the absorbance values at 420 nm and acidity in white wines. In red wines, yeast derivatives reduced green tannins increasing the softness on the palate, and managed to stabilize the color, especially those yeast derivatives that release higher neutral polysaccharides. © 2012 Elsevier Ltd. | URI: | http://hdl.handle.net/10261/56512 | DOI: | 10.1016/j.lwt.2012.03.016 | Identifiers: | doi: 10.1016/j.lwt.2012.03.016 issn: 0023-6438 |
Appears in Collections: | (ICVV) Artículos |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
accesoRestringido.pdf | 15,38 kB | Adobe PDF | View/Open |
CORE Recommender
SCOPUSTM
Citations
52
checked on Apr 10, 2024
WEB OF SCIENCETM
Citations
45
checked on Feb 27, 2024
Page view(s)
266
checked on Apr 18, 2024
Download(s)
130
checked on Apr 18, 2024
Google ScholarTM
Check
Altmetric
Altmetric
WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.