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
Data d'alta del registre: 2025-01-28
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