Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculation

Cell surface properties were determined for the first time for lees of Saccharomyces cerevisiae, and they proved to be significantly dependent on the time of sparkling wine ageing on lees. Cell surface hydrophobicity decreased from approximately 44% to 11% of affinity to hexadecane. Electron accepto...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	International journal of food microbiology 2010-06, Vol.140 (2), p.125-130
Hauptverfasser:	Vichi, Stefania, Gallardo-Chacón, Joan J., Pradelles, Rémi, Chassagne, David, López-Tamames, Elvira, Buxaderas, Susana
Format:	Artikel
Sprache:	eng
Schlagworte:	Ageing on lees Biological and medical sciences Cell wall cell walls Fermentation Fermented food industries Flocculation food analysis food composition Food industries Food microbiology Fundamental and applied biological sciences. Psychology Hydrophobic and Hydrophilic Interactions Saccharomyces cerevisiae Saccharomyces cerevisiae - chemistry Saccharomyces cerevisiae - metabolism Sparkling wine sparkling wines surface active properties Surface Properties TOF-SIMS Wine - analysis Wine - microbiology wine aging wine lees wine quality Wines and vinegars Yeast lees
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!