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

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 parameters such as ethanol concentration, temperature, pH, and SO2 concentration.