INFLUENCE OF MANNOPROTEINS FROM YEAST ON THE AROMA INTENSITY OF A MODEL WINE

被引：0
|
作者：
LUBBERS, S [1 ]
VOILLEY, A [1 ]
FEUILLAT, M [1 ]
CHARPENTIER, C [1 ]
机构：
[1] ENSBANA,GENIE PROCEDES ALIMENTAIRES & BIOTECHNOL LAB,F-21000 DIJON,FRANCE
来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1994年 / 27卷 / 02期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of mannoproteins released from yeast cell walls during alcoholic fermentation on the volatility of aroma substances was investigated in a model wine. After the characterization of macromolecules (substrates), two techniques have been used to study the interactions with aroma compounds: headspace analysis and an equilibrium dialysis method. The assumed effects of these macromolecules from yeasts on the fixation of volatile compounds were demonstrated. The physico-chemical interactions between aroma substances and mannoproteins depended on the nature of volatile compounds. Protein concentration in substrates was an important factor in their binding capacity. The retention of aroma compounds (beta-ionone, ethyl hexanoate) was attributed to mannoproteins having a high proportion of proteins.
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页码：108 / 114
页数：7
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