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
Record's date: 2025-01-28
Paper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://oeno-one.eu/article/view/4618
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Paper 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
Article's DOI: 10.20870/oeno-one.2021.55.2.4618
Entity: Universitat Rovira i Virgili
Journal publication year: 2021
Publication Type: Journal Publications
Repositori URV