Novel Method To Reduce Fishy Aftertaste in Wine and Seafood Pairing Using Alcohol-Treated Yeast Cells
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- 作者：Toshikazu Tsuji ; Keiko Kanai ; Aki Yokoyama ; Takayuki Tamura ; Kenichi Hanamure ; Kanako Sasaki ; Ryoji Takata ; Satoshi Yoshida
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：June 20, 2012
- 年：2012
- 卷：60
- 期：24
- 页码：6197-6203
- 全文大小：290K
- 年卷期：v.60,no.24(June 20, 2012)
- ISSN：1520-5118
文摘
鈥淔ishy aftertaste鈥?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 compromising their ability to adsorb iron. Drying the ATY cells did not reduce iron adsorption. Use of ATY cells together with phytic acid had a synergistic effect on iron removal. We term this means of removing iron the 鈥淎TY鈥揚A鈥?method. Sensory analysis indicated that fishy aftertaste in wine-seafood pairings was not perceived if the wine had been pretreated with both ATY cells and phytic acid.