Concepedia

Yeast Fining

Yeast Fining is a fining method in enology that employs inactivated yeast cells as adsorptive agents to remove undesirable phenolic compounds, proteins, or off-flavors from wine through selective binding and sedimentation.

5

Publications

128

Citations

26

Authors

8

Institutions

Publications per year

2017–2026

1

Parents

Publications

5

Yeasts Used As Fining Treatment To Correct Browning in White Wines

F. Bonilla, M. Mayén, Julieta Mérida et al. · Journal of Agricultural and Food Chemistry · 2001 · 44 citations

, , +17

Three Different Targets for the Genetic Modification of Wine Yeast Strains Resulting in Improved Effectiveness of Bentonite Fining

Daniel González-Ramos, Manuel Quirós, Ramón González · Journal of Agricultural and Food Chemistry · 2009 · 26 citations

, , +17

Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization

Leonor M. Gaspar, Amadeu Machado, Rute Coutinho et al. · Frontiers in Microbiology · 2019 · 26 citations · Full text

, , +15

Yeast protein extracts: an alternative fining agent for red wines

Bernd Lochbühler, Sébastien Manteau, Christophe Morge et al. · European Food Research and Technology · 2014 · 18 citations

, , +16

THE EFFECT OF COLD BREAK ON THE FINING OF BEER

T. M. Morris · Journal of the Institute of Brewing · 1986 · 14 citations · Full text

, , +10

1–5 of 5

Authors

26

  1. SS
    Susana Sousa

    Biocant, Portugal

    1 publications · 26 citations

    1

    h-index

  2. MQ
    Manuel Quirós

    Instituto de Ciencias de la Vid y del Vino, Spain

    1 publications · 26 citations

    1

    h-index

  3. MG
    M. Grossmann

    Hochschule Geisenheim University, Germany

    1 publications · 18 citations

    1

    h-index

  4. FB
    F. Bonilla

    University of Córdoba, Spain

    1 publications · 44 citations

    1

    h-index

  5. MC
    Marie-Madeleine Caillet

    Sofralab (France), France

    1 publications · 18 citations

    1

    h-index

1–5 of 26

Institutions

8

  1. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    1 h-index

    1 publications

    26 citations

  2. Biocant

    Cantanhede, Portugal

    1 h-index

    6 publications

    156 citations

  3. University of Córdoba

    Córdoba, Spain

    1 h-index

    4 publications

    176 citations

  4. Instituto de Ciencias de la Vid y del Vino

    Logroño, Spain

    1 h-index

    3 publications

    78 citations

  5. Instituto de Fermentaciones Industriales

    Madrid, Spain

    1 h-index

    1 publications

    26 citations

  6. Hochschule Geisenheim University

    Geisenheim, Germany

    1 h-index

    3 publications

    54 citations

  7. Justus-Liebig-Universität Gießen

    Giessen, Germany

    1 h-index

    1 publications

    18 citations

  8. Sofralab (France)

    Bordeaux, France

    1 h-index

    2 publications

    36 citations

1–8 of 8

Venues

  1. Journal of Agricultural and Food Chemistry

    2 publications · 70 citations

    2

    h-index

  2. Frontiers in Microbiology

    1 publications · 26 citations

    1

    h-index

  3. Journal of the Institute of Brewing

    1 publications · 14 citations

    1

    h-index

  4. European Food Research and Technology

    1 publications · 18 citations

    1

    h-index

1–5