Autor según el artículo: Pons-Mercade, Pere; Anguela, Sergi; Gimenez, Pol; Heras, Jose M.; Sieczkowski, Nathalie; Rozes, Nicolas; Miquel Canals, Joan; Zamora, Fernando;
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Canals Bosch, Joan Miquel / Giménez Gil, Pol / Pons Mercade, Pere / Rozès, Nicolas Andre Louis / Zamora Marín, Fernando
Palabras clave: Winemaking White wine Supplementation Sulfur-dioxide Sulfur dioxide Sparkling wine Simulation Oxygen consumption rate Lees Inactivated dry yeasts Impact Glutathione Autolysis Ascorbic acid
Resumen: 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.
Áreas temáticas: Horticulture Food science & technology Food science
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: pol.gimenez@estudiants.urv.cat pol.gimenez@estudiants.urv.cat nicolasrozes@urv.cat jmcanals@urv.cat fernando.zamora@urv.cat
Identificador del autor: 0000-0002-7720-3733 0000-0002-7720-3733 0000-0001-9718-3429 0000-0003-1989-2574 0000-0002-4213-3528
Fecha de alta del registro: 2024-07-27
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://oeno-one.eu/article/view/4618
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Oeno One. 55 (2): 147-158
Referencia 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 del artículo: 10.20870/oeno-one.2021.55.2.4618
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2021
Tipo de publicación: Journal Publications
Repositori URV