Study of Anthocyanin Adsorption by Yeast Lees. Effect of Some Physicochemical Parameters

1 January 1997

journal article
Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture

Vol. 48 (4) , 433-437
https://doi.org/10.5344/ajev.1997.48.4.433

Abstract

In order to replace charcoal as an agent for reducing color in colored musts and wines, the capacity of yeast lees to bind anthocyanins was investigated in a model system. The effect of yeast lees on anthocyanin adsorption depends on the chemical structure of anthocyanins and is sensitive to physicochemical param- eters such as ethanol concentration, temperature, pH, and SO₂ concentration.

Keywords

ANTHOCYANINS
PHYSICOCHEMICAL
ANTHOCYANIN ADSORPTION
YEAST LEES
STRUCTURE
COLOR
MUSTS
WINES

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