The influence of yeast glycosylated proteins on tannins aggregation in model solution

The incidence of glycosylated yeast proteins on tannins aggregation in model solution was investigated using the spectrophotometric method (absorbance 700 nm). Glycosylated proteins released by two commercial Saccharomyces cerevisiae strains (RC212 and BM 45) during alcoholic fermentation in synthet...

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Veröffentlicht in:	Journal international des sciences de la vigne et du vin 2004-12, Vol.38 (4), p.209-218
Hauptverfasser:	CHARPENTIER, Claudine, ESCOT, Sandra, GONZALEZ, E, DULAU, L, FEUILLAT, M
Format:	Artikel
Sprache:	eng
Schlagworte:	absorbance agarose aggregation alcoholic fermentation Biological and medical sciences chromatography concanavalin A Fermented food industries Food industries Fundamental and applied biological sciences. Psychology glucose glycosylated proteins glycosylation mannose peat precipitation Saccharomyces cerevisiae spectrophotometers stability coefficient tannins Wines and vinegars yeasts
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