RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 433
OP 437
DO 10.5344/ajev.1997.48.4.433
VO 48
IS 4
A1 Y. Vasserot
A1 S. Caillet
A1 A. Maujean
YR 1997
UL http://www.ajevonline.org/content/48/4/433.abstract
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.