Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants
نویسندگان
چکیده
The aim of the study was to evaluate oxygen consumption kinetics some inactivated dry yeasts in comparison with those sulfur dioxide, ascorbic acid and glutathione.The rates three yeasts, glutathione at usual doses a model wine solution were determined by carrying out noninvasive fluorescence measurements. results indicate that two studied consume more effectively than dioxide. These data suggest may be useful for protecting against oxidation.This shows first time can actually oxygen, therefore opening up an interesting area future research.
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ژورنال
عنوان ژورنال: OENO One
سال: 2021
ISSN: ['2494-1271']
DOI: https://doi.org/10.20870/oeno-one.2021.55.2.4618