TY - JOUR T1 - Study of Anthocyanin Adsorption by Yeast Lees. Effect of Some Physicochemical Parameters JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 433 LP - 437 DO - 10.5344/ajev.1997.48.4.433 VL - 48 IS - 4 AU - Y. Vasserot AU - S. Caillet AU - A. Maujean Y1 - 1997/01/01 UR - http://www.ajevonline.org/content/48/4/433.abstract N2 - 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. ER -