Autor segons l'article: Pons-Mercade, Pere; Anguela, Sergi; Gimenez, Pol; Heras, Jose M.; Sieczkowski, Nathalie; Rozes, Nicolas; Miquel Canals, Joan; Zamora, Fernando;
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Canals Bosch, Joan Miquel / Giménez Gil, Pol / Pons Mercade, Pere / Rozès, Nicolas Andre Louis / Zamora Marín, Fernando
Paraules clau: Winemaking White wine Supplementation Sulfur-dioxide Sulfur dioxide Sparkling wine Simulation Oxygen consumption rate Lees Inactivated dry yeasts Impact Glutathione Autolysis Ascorbic acid
Resum: The aim of the study was to evaluate the oxygen consumption kinetics of some inactivated dry yeasts in comparison with those of sulfur dioxide, ascorbic acid and glutathione.The oxygen consumption rates of three inactivated dry yeasts, sulfur dioxide, ascorbic acid and glutathione at the usual doses in a model wine solution were determined by carrying out noninvasive fluorescence measurements.The results indicate that two of the studied inactivated dry yeasts consume oxygen more effectively than sulfur dioxide.These data suggest that some inactivated dry yeasts may be useful for protecting wine against oxidation.This study shows for the first time that inactivated dry yeasts can actually consume oxygen, therefore opening up an interesting area for future research.
Àrees temàtiques: Horticulture Food science & technology Food science
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: pol.gimenez@estudiants.urv.cat pol.gimenez@estudiants.urv.cat nicolasrozes@urv.cat jmcanals@urv.cat fernando.zamora@urv.cat
Identificador de l'autor: 0000-0002-7720-3733 0000-0002-7720-3733 0000-0001-9718-3429 0000-0003-1989-2574 0000-0002-4213-3528
Data d'alta del registre: 2024-07-27
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://oeno-one.eu/article/view/4618
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Oeno One. 55 (2): 147-158
Referència de l'ítem segons les normes APA: Pons-Mercade, Pere; Anguela, Sergi; Gimenez, Pol; Heras, Jose M.; Sieczkowski, Nathalie; Rozes, Nicolas; Miquel Canals, Joan; Zamora, Fernando; (2021). Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants. Oeno One, 55(2), 147-158. DOI: 10.20870/oeno-one.2021.55.2.4618
DOI de l'article: 10.20870/oeno-one.2021.55.2.4618
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2021
Tipus de publicació: Journal Publications
Repositori URV