Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases.

Morata, A; Vejarano, R; Ridolfi, G; Benito, S; Palomero, F; Uthurry, C; Tesfaye, W; González, C; Suárez-Lepe, J A

Morata, A; Vejarano, R; Ridolfi, G; Benito, S; Palomero, F; Uthurry, C; Tesfaye, W; González, C; Suárez-Lepe, J A.

Affiliation

Morata A; EnotecUPM, Dpto. Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain. antonio.morata@upm.es

Enzyme Microb Technol ; 52(2): 99-104, 2013 Feb 05.

Article in En | MEDLINE | ID: mdl-23273278

Subject(s)

Carboxy-Lyases/metabolism; Carboxylic Ester Hydrolases/metabolism; Phenols/metabolism; Saccharomyces cerevisiae/enzymology; Wine/microbiology; Anthocyanins/analysis; Brettanomyces/metabolism; Color; Coumaric Acids/metabolism; Dekkera/metabolism; Gas Chromatography-Mass Spectrometry; Propionates; Wine/analysis

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenols / Saccharomyces cerevisiae / Wine / Carboxy-Lyases / Carboxylic Ester Hydrolases Language: En Journal: Enzyme Microb Technol Year: 2013 Document type: Article Affiliation country: Spain Country of publication: United States

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