2012
DOI: 10.1021/jf300265x
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Novel Method To Reduce Fishy Aftertaste in Wine and Seafood Pairing Using Alcohol-Treated Yeast Cells

Abstract: "Fishy aftertaste" is sometimes perceived in wine consumed with seafood. Iron in wine has been reported to be a key compound that produces fishy aftertaste. However, cost-effective methods to remove iron from wine have not been developed. Here, we describe a cost-effective and safe iron adsorbent consisting of alcohol-treated yeast (ATY) cells based on the observation that nonviable cells adsorbed iron after completion of fermentation. Treatment of cells with more than 40% (v/v) ethanol killed them without com… Show more

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