Characterization of yeast cell wall fractions according to different reduced cysteine forms
TIRELLI A., FRACASSETTI D., DE NONI I.; Department of Food and Microbiological Science and Tecnology. University of Milan, Italy
The presence of thiol forms from reduced cysteine in enological preparations of yeast cell walls could prevent the development of oxidative phenomena in wines by reducing quinone forms derived from phenolic oxidation. An innovative analytical approach based on the reactivity of thiol groups with p-benzoquinone, was used to characterize mannoproteins, yeast hulls, lysed yeast and yeast extracts and lees, of commercial origin.
Study presented at Enoforum 2009, 21-23 April 2009, Piacenza, Italy
Published on 30/06/2009
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