PT  - JOURNAL ARTICLE
AU  - Y. Vasserot
AU  - S. Caillet
AU  - A. Maujean
TI  - Study of Anthocyanin Adsorption by Yeast Lees. Effect of Some Physicochemical Parameters
AID  - 10.5344/ajev.1997.48.4.433
DP  - 1997 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 433--437
VI  - 48
IP  - 4
4099  - http://www.ajevonline.org/content/48/4/433.short
4100  - http://www.ajevonline.org/content/48/4/433.full
SO  - Am J Enol Vitic.1997 Jan 01; 48
AB  - In order to replace charcoal as an agent for reducing color in colored musts and wines, the capacity of yeast lees to bind anthocyanins was investigated in a model system. The effect of yeast lees on anthocyanin adsorption depends on the chemical structure of anthocyanins and is sensitive to physicochemical param- eters such as ethanol concentration, temperature, pH, and SO2 concentration.