publication . Article . 2014

Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging.

Rodríguez-Bencomo, Juan José; Andújar-Ortiz, Inmaculada; Moreno-Arribas, M. Victoria; Simó, Carolina; González, Javier; Chana, Antonio; Dávalos, J.Z.; Pozo-Bayón, Mª Ángeles;
Open Access
  • Published: 30 Jan 2014 Journal: Journal of Agricultural and Food Chemistry, volume 62, pages 1,373-1,383 (issn: 0021-8561, eissn: 1520-5118, Copyright policy)
  • Publisher: American Chemical Society (ACS)
  • Country: Spain
Abstract
This work was funded by the MINECO (AGL2012-04172-C02-01) and CONSOLIDER INGENIO 2010 (FUN-CFOOD, CSD2007-063, Projects) and by Agrovin, S.A. (I+D 20132446 Contract). J.J.R.B. thanks CSIC for the JAE-doc contract.
Subjects
Medical Subject Headings: food and beverages
free text keywords: General Chemistry, General Agricultural and Biological Sciences, Wine, Terpene, Linalool, chemistry.chemical_compound, chemistry, Nerol, Aroma, biology.organism_classification, biology, Aging of wine, Chromatography, Glutathione, Biochemistry, Yeast, Terpenes, Wine oxidation, EC-MS, FT-ICR MS, Inactive dry yeast preparations
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publication . Article . 2014

Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging.

Rodríguez-Bencomo, Juan José; Andújar-Ortiz, Inmaculada; Moreno-Arribas, M. Victoria; Simó, Carolina; González, Javier; Chana, Antonio; Dávalos, J.Z.; Pozo-Bayón, Mª Ángeles;