caa a22 4500 463156404 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0496-5 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0496-5 Colour correction in white wines by use of immobilized yeasts on κ-carragenate and alginate gels [Elektronische Daten] [Azahara Lopez-Toledano, Julieta Merida, Manuel Medina] Pale white wines of the sherry type were subjected to different colour correction treatments based on the use of gel beads consisting of variable proportions of yeasts immobilized on two different polysaccharides (κ-carragenate and alginate). All treatments were found to reduce colour in the control wine, the reduction increasing in a non-proportional way with the increase in yeasts concentration and the decrease in polysaccharide/yeasts ratio. On the same polysaccharide/yeast ratios, κ-carragenate gels proved more efficient than alginate gels. Except for some acids, the concentrations of phenolic compounds were reduced by all treatments (especially those involving κ-carragenate). Based on their colour-correcting ability, moderate retention of human healthy phenolic compounds and similarity to activated carbon in sensory terms, κ-carragenate gels containing a 2g/L concentration of yeasts in a 2:2 polysaccharide/yeasts ratio represent an effective alternative to fining agents traditionally used in the production of white wines. Springer-Verlag, 2006 Browning nationallicence Immobilized yeasts nationallicence White wines nationallicence Lopez-Toledano Azahara Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, 14014, Cordoba, Spain aut Merida Julieta Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, 14014, Cordoba, Spain aut Medina Manuel Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, 14014, Cordoba, Spain aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 879-885 1438-2377 225:5-6<879 2007 225 217 https://doi.org/10.1007/s00217-006-0496-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0496-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lopez-Toledano Azahara Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, 14014, Cordoba, Spain aut NATIONALLICENCE 700 1- Merida Julieta Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, 14014, Cordoba, Spain aut NATIONALLICENCE 700 1- Medina Manuel Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, 14014, Cordoba, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 879-885 1438-2377 225:5-6<879 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer