caa a22 4500 463156471 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-007-0566-3 doi (NATIONALLICENCE)springer-10.1007/s00217-007-0566-3 Immobilized yeasts in κ-carragenate to prevent browning in white wines [Elektronische Daten] [Julieta Merida, Azahara Lopez-Toledano, Manuel Medina] Yeasts immobilized in κ-carragenate gel beads of variable size were used to delay accelerated browning of sherry pale white wines at 35°C. Based on the results, the wines maintained into contact with no gel took 27days to reach the browning limit level for commercial wines of this type (A420 value of 0.180au). However, the wines containing gel beads 1, 2 or 3mm thick reached such a level 24, 30 and 33days later, respectively, than the previous ones. After 27days of contact with gel beads, the wines exhibited decreased contents in phenolic acids, hydroxycinnamic esters and flavan-3-ol monomers and dimers. On the other hand, the yeast gels substantially delayed browning of wines stored at 19°C in bottles for 1year. Thus, while the wine stored without gels reached the commercial rejection limit for A420, those stored in contact with gel beads exhibited virtually no browning and only slight changes in their sensory properties, although they were still acceptable for consumption. Springer-Verlag, 2007 Browning nationallicence Phenolic compounds nationallicence Immobilized yeasts nationallicence White wines nationallicence Merida Julieta Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, 14014, Cordoba, Spain aut Lopez-Toledano Azahara 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 225/2(2007-06-01), 279-286 1438-2377 225:2<279 2007 225 217 https://doi.org/10.1007/s00217-007-0566-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-007-0566-3 text/html Onlinezugriff via DOI 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- 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- 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 225/2(2007-06-01), 279-286 1438-2377 225:2<279 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer