Title: Study of Anthocyanin Adsorption by Yeast Lees. Effect of Some Physicochemical Parameters
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 SO<sub>2</sub> concentration.
Publication Year: 1997
Publication Date: 1997-01-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 138
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