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 English
  • Published: 01 Jan 2014 Journal: Journal of Agricultural and Food Chemistry (issn: 0021-8561, eissn: 1520-5118, Copyright policy)
  • Publisher: American Chemical Society
The impact of the addition of glutathione-enriched Inactive dry yeast preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, the effects of a second type of IDY preparation with a different claim (fermentative nutrient) and the sole addition of commercial glutathione into the model wines were also assessed. Model wines were spiked with the low molecular weight fraction (<3 kDa permeate) isolated from the IDYs, avoiding the interaction of aroma compounds with other yeast components. An exhaustive chemical charac...
mesheuropmc: food and beverages
free text keywords: FT-ICR MS, Terpenes, Glutathione, Wine oxidation, EC-MS, Inactive dry yeast preparations
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue