Abstract
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.
- Received September 1996.
- Copyright 1997 by the American Society for Enology and Viticulture