RT Journal Article
T1 Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging
A1 Rodríguez Bencomo, Juan José
A1 Andújar-Ortiz, Inmaculada
A1 Moreno-Arribas, Victoria
A1 Simó, Carolina
A1 González, Javier
A1 Chana, Antonio
A1 Dávalos, Juan
A1 Pozo-Bayón, Maria Angeles
AB The impact of the addition of glutathione-enriched Inactive dry yeast preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, the effects of a second type of IDY preparation with a different claim (fermentative nutrient) and the sole addition of commercial glutathione into the model wines were also assessed. Model wines were spiked with the low molecular weight fraction (<3 kDa permeate) isolated from the IDYs, avoiding the interaction of aroma compounds with other yeast components. An exhaustive chemical characterization of both IDY permeates was carried out by using targeted and nontargeted metabolomics approaches using CE-MS and FT-ICR-MS analytical platforms.
PB American Chemical Society
SN 0021-8561
YR 2014
FD 2014
LK https://hdl.handle.net/20.500.14352/93019
UL https://hdl.handle.net/20.500.14352/93019
LA eng
NO Rodríguez-Bencomo, J. J., Andujar-Ortiz, I., Moreno-Arribas, M. V., Simo, C., Gonzalez, J., Chana, A., ... & Pozo-Bayón, M. A. (2014). Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging. Journal of agricultural and food chemistry, 62(6), 1373-1383.
NO Ministerio de Economía y Competitividad (España)
DS Docta Complutense
RD 6 abr 2025