RT info:eu-repo/semantics/article
T1 Great diversity among commercial inactive dry-yeast based products
A1 López Solís, Remigio
A1 Duarte Venegas, Celeste
A1 Meza Candia, Millaray
A1 Barrio Galan, Rubén Del
A1 Peña Neira, Álvaro
A1 Medel Marabolí, Marcela
A1 Obreque Slier, Elías
K1 Inactive dry yeast product, Wine Polysaccharides, Astringency, Mannoprotein, Winemaking process
AB Commercial inactive dry-yeast based (IDYB) products have been shown to impact positively in differentways on the winemaking process, including sensory enhancement. Despite their relevance little information about physicochemical characteristics of individual IDYB products is available. This study aimed to physicochemically characterize a group of ten commercial IDYB products. Organic, protein and carbohydrate contents by spectrophotometric methods, protein diffusion on cellulose membranes and electrophoretic protein profiles were assessed. Interaction of a IDYB product (CP10) with either salivaryprotein or a proanthocyanidin-rich extract (binary mixtures) or with both of them (ternary mixtures)was also assessed. Marked physicochemical differences were observed among all ten products. CP10was found to interact with seed extract and salivary protein. Also, as part of CP10-SE complexes, CP10interacted with the salivary protein to form ternary complexes. Due to their huge diversity, physicochemicalcharacterization of IDYB products before use in winemaking is recommended.
PB ELSEVIER
SN 0308-8146
YR 2017
FD 2017
LK https://uvadoc.uva.es/handle/10324/65716
UL https://uvadoc.uva.es/handle/10324/65716
LA eng
NO Food Chemistry 219 (2017) 282–289
NO Producción Científica
DS UVaDOC
RD 04-abr-2025