italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Scientific abstract
  • » The change of polyphenolic composition and tyrosol content of the wine as an effect of sur lie method.
  • ENOFORUM USA 2021
    MAY 4-5, 2021 | Online Event
    ENOFORUM, the largest technical-specific wine industry event in Europe, takes place every other year attracting over 2,000 attendees from Italy, Spain, and Portugal and brings together over 1,900 t...
    Published on: 03/01/2021

The change of polyphenolic composition and tyrosol content of the wine as an effect of sur lie method.

Lesko, A.; Kallay, M.; Nyul-Puhra, B.; Nyitrai-Sardy, D.; Acta Alimentaria 40 , 2011 (Suppl., Special issue of the Faculties of Food Science and Horti

The composition of N containing compounds, including amino acid concn., of wines kept on fine lees changes as a result of the autolysis of yeasts. Previous experiments have proven that yeasts are able to reduce the polyphenolic composition of wines. In this study the change of polyphenols content of Chardonnay wines kept on the lees was analysed. In addition the quantity of tyrosol, required for the forming of simple phenols, was examined. The results proved that yeasts reduced the quantity of polyphenols. In addition, due to the increased amino acid concn., yeasts reduced the quantity of tyrosol that is derived from tyrosine. (We recommend that you consult the full text of this article)
Published on 12/12/2012
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,984375