USE OF LACTIC BACTERIA FOR PRESERVING THE FLAVANOLS OF A FOOD PRODUCT AND PREVENTING THE BROWNING OF WINE

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.