Author, as appears in the article.: Pons-Mercade, Pere; Anguela, Sergi; Gimenez, Pol; Heras, Jose M.; Sieczkowski, Nathalie; Rozes, Nicolas; Miquel Canals, Joan; Zamora, Fernando;
Department: Bioquímica i Biotecnologia
URV's Author/s: Canals Bosch, Joan Miquel / Giménez Gil, Pol / Pons Mercade, Pere / Rozès, Nicolas Andre Louis / Zamora Marín, Fernando
Keywords: Winemaking White wine Supplementation Sulfur-dioxide Sulfur dioxide Sparkling wine Simulation Oxygen consumption rate Lees Inactivated dry yeasts Impact Glutathione Autolysis Ascorbic acid
Abstract: 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.
Thematic Areas: Horticulture Food science & technology Food science
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: pol.gimenez@estudiants.urv.cat pol.gimenez@estudiants.urv.cat nicolasrozes@urv.cat jmcanals@urv.cat fernando.zamora@urv.cat
Author identifier: 0000-0002-7720-3733 0000-0002-7720-3733 0000-0001-9718-3429 0000-0003-1989-2574 0000-0002-4213-3528
Record's date: 2024-07-27
Papper version: info:eu-repo/semantics/publishedVersion
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Oeno One. 55 (2): 147-158
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
Entity: Universitat Rovira i Virgili
Journal publication year: 2021
Publication Type: Journal Publications
Repositori URV