Literature DB >> 26047449

Role of lees in wine production: A review.

J A Pérez-Serradilla1, M D Luque de Castro2.   

Abstract

The sometimes contradictory role attributed by scientists to lees in wine production is discussed in this review. Studies dealing with the importance of lees in the natural removal of undesirable compounds from wine, the effect of lees-wine contact on the volatile fraction of wines, the key influence of lees on biogenic amine contents in wines, the interactions between lees and phenolic compounds, and the importance of mannoproteins and lipids released by lees have been critically reviewed. Finally, the present exploitation of lees is also outlined.
Copyright © 2008 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Biogenic amines; Fungicides sorption; Lees; Lipids; Mannoproteins; Ochratoxin A (OTA); Volatile fraction; Wine; Winemaking; Yeast

Year:  2008        PMID： 26047449     DOI： 10.1016/j.foodchem.2008.04.019

Source DB:  PubMed          Journal:  Food Chem        ISSN： 0308-8146            Impact factor:   7.514


  16 in total

1.  Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging.

Authors:  A Baiano; L Petruzzi; M Sinigaglia; M R Corbo; A Bevilacqua
Journal:  J Food Sci Technol       Date:  2018-06-13       Impact factor: 2.701

2.  Polyphenols from Wine Lees as a Novel Functional Bioactive Compound in the Protection Against Oxidative Stress and Hyperlipidaemia.

Authors:  Irena Landeka; Mirna Dora; Iva Guberović; Marija Petras; Suzana Rimac; Domagoj Đikić
Journal:  Food Technol Biotechnol       Date:  2017-03       Impact factor: 3.918

3.  Oxygen Consumption by Postfermentation Wine Yeast Lees: Factors Affecting Its Rate and Extent under Oenological Conditions.

Authors:  Volker Schneider; Jonas Müller; Dominik Schmidt
Journal:  Food Technol Biotechnol       Date:  2016-12       Impact factor: 3.918

Review 4.  Wine flavor and aroma.

Authors:  Gustav Styger; Bernard Prior; Florian F Bauer
Journal:  J Ind Microbiol Biotechnol       Date:  2011-07-24       Impact factor: 3.346

5.  The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers.

Authors:  Yuyun Lu; Alicia Sarah Yoke Ling Fong; Jian-Yong Chua; Dejian Huang; Pin-Rou Lee; Shao-Quan Liu
Journal:  Molecules       Date:  2018-06-15       Impact factor: 4.411

6.  Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines.

Authors:  Pau Sancho-Galán; Antonio Amores-Arrocha; Ana Jiménez-Cantizano; Víctor Palacios
Journal:  Molecules       Date:  2019-05-07       Impact factor: 4.411

Review 7.  Natural bioactive compounds from winery by-products as health promoters: a review.

Authors:  Ana Teixeira; Nieves Baenas; Raul Dominguez-Perles; Ana Barros; Eduardo Rosa; Diego A Moreno; Cristina Garcia-Viguera
Journal:  Int J Mol Sci       Date:  2014-09-04       Impact factor: 5.923

8.  Release of Mannoproteins during Saccharomyces cerevisiae Autolysis Induced by Pulsed Electric Field.

Authors:  Juan M Martínez; Guillermo Cebrián; Ignacio Álvarez; Javier Raso
Journal:  Front Microbiol       Date:  2016-09-12       Impact factor: 5.640

9.  Waste Conversion into n-Caprylate and n-Caproate: Resource Recovery from Wine Lees Using Anaerobic Reactor Microbiomes and In-line Extraction.

Authors:  Leo A Kucek; Jiajie Xu; Mytien Nguyen; Largus T Angenent
Journal:  Front Microbiol       Date:  2016-11-24       Impact factor: 5.640

10.  Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees.

Authors:  Filip Dujmić; Karin Kovačević Ganić; Duska Ćurić; Sven Karlović; Tomislav Bosiljkov; Damir Ježek; Rajko Vidrih; Janez Hribar; Emil Zlatić; Tihomir Prusina; Sucheta Khubber; Francisco J Barba; Mladen Brnčić
Journal:  Foods       Date:  2020-04-09
View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.