(Q58900855)

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Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines

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Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines (English)

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Rubén Del Barrio-Galán

1

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Miriam Ortega-Heras

2

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Montserrat Sánchez-Iglesias

3

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Silvia Pérez-Magariño

4

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publication date

27 November 2011

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European Food Research and Technology

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234

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2

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231-244

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Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines

1 reference

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Interactions between yeast lees and wine polyphenols during simulation of wine aging. II. Analysis of desorbed polyphenol compounds from yeast lees

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Maceration enzymes and mannoproteins: a possible strategy to increase colloidal stability and color extraction in red wines.

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Effect of commercial mannoprotein addition on polysaccharide, polyphenolic, and color composition in red wines.

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Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

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Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes

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Ellagitannins and lignins in aging of spirits in oak barrels

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Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine

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Optimization of a solid-phase extraction method using copolymer sorbents for isolation of phenolic compounds in red wines and quantification by HPLC.

1 reference

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Aroma composition of wine studied by different extraction methods

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Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wine

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Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine

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Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution

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Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips

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Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments

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Influence of different phenolic copigments on the color of malvidin 3-glucoside.

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Effect of a short contact time with lees on volatile composition of Airen and Macabeo wines.

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10.1007/S00217-011-1633-3

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