Study of anthocyanin adsorption by yeast lees. Effect of some physicochemical parameters

  • Vasserot Y
  • Caillet S
  • Maujean A
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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.

Author-supplied keywords

  • Adsorption
  • Anthocyanins
  • Yeast lees

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  • Y. Vasserot

  • S. Caillet

  • A. Maujean

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