USO DE BACTERIAS LACTICAS PARA CONSERVAR LOS FLAVANOLES DE UN PRODUCTO ALIMENTICIO Y PREVENIR EL PARDEAMIENTO DEL VINO.

摘要

The invention relates to the use of at least one lactic bacterium of the GRAS (Generally Regarded As Safe) standard, for preserving a larger quantity of flavanols, preferably (+)-catechin and/or (-)-epicatechin, in at least one food product, and also to reduce the browning of at least one type of wine compared to a control, said wine preferably being white wine.