Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine.

ABSTRACT: Copper is widely used in agriculture as a traditional fungicide in organic farming to control downy mildew on grapes, consequently it is possible to find this metal during all stages of the vinification process. Low amounts of copper play a key role on the function of key cell enzymes, whereas excess quantities can exert amount-dependent cytotoxicity, resulting in general cellular damage. Nowadays the excessive copper ions in wines is removed by addition of adsorbents, but these additives can influence the sensory characteristics of wine, as well as detrimental to the health of consumers. It is well known that high concentrations of Cu²⁺ can be toxic to yeasts, inhibiting growth and activity, causing sluggish fermentation and reducing alcohol production. In this study, 47 S.

SUBMITTER: Capece A 

PROVIDER: S-EPMC5767583 | biostudies-literature | 2017

REPOSITORIES: biostudies-literature