attributed to a physical mechanism involving the creation ofweak interactions, between anthocyanins and yeast walls byadsorption (Rizzo et al., 2006). Thus, phenolic removal observedin the current investigation could be due to simple adsorption ofthese compounds in the yeast cell surface. Moreover, partial uti-lization of phenolic compounds as carbon and energy source couldnot be excluded (Chtourou et al., 2004).