Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii
Red dragon fruit is a popular tropical fruit that has been highly prized for its health benefits
partially attributed to the high antioxidant content. Nevertheless, besides being consumed …
partially attributed to the high antioxidant content. Nevertheless, besides being consumed …
Study of polygalacturonase production by an Antarctic yeast and obtention of dragon fruit juice by maceration at mild temperature
The objectives of the present survey were to study the production and the biochemical
characterization of an enzymatic cold-active extract with polygalacturonase activity, to …
characterization of an enzymatic cold-active extract with polygalacturonase activity, to …
Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines
M González‐Lázaro… - Journal of the …, 2020 - Wiley Online Library
BACKGROUND Red sparkling wines are and innovative product for the oenology market,
and oenologists are looking for technologies to improve their winemaking. The present study …
and oenologists are looking for technologies to improve their winemaking. The present study …
Sensory and chemical characterizations of aroma during the loquat wine fermentation
X Liu, N Li, X Zhao, Y Zhang, H Muhammad, H Zhong… - Food Bioscience, 2024 - Elsevier
The aroma composition is one of the most important indicators when measuring the quality
of fruit wines. This paper presents the changes in aroma components in loquat wine during …
of fruit wines. This paper presents the changes in aroma components in loquat wine during …
[HTML][HTML] The Effects of a Saccharomyces cerevisiae Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of …
M Fernández-González, PM Izquierdo-Cañas… - Fermentation, 2024 - mdpi.com
The addition of pectinase enzymes during the maceration stage of grape skins in order to
improve the extraction yields and color of red wines is a common practice in many wineries …
improve the extraction yields and color of red wines is a common practice in many wineries …
Total phenols, stilbene and antioxidative activity in Babić and Plavac mali wines; Eficiency of pectolytic enzymes.
A Ivana, KK Ganić, A Vanzo - Glasnik Zastite Bilja, 2019 - search.ebscohost.com
Special importance of wine polyphenols have been associated with the bioactive
compounds because of their benefits on human health. Research of acceptable and safe …
compounds because of their benefits on human health. Research of acceptable and safe …
[PDF][PDF] Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity Ivana Generalić Mekinić1*, Živko Skračić2, Ana …
Despite the devastation of natural potentials and strong deagrarization, the grape vine
cultivation and wine production in Dalmatia has subsisted through the centuries. The …
cultivation and wine production in Dalmatia has subsisted through the centuries. The …
[引用][C] 422.[Влияние ферментных препаратов, применяемых при мацерации, на цвет, органолептические показатели и физико-химические свойства вина из …
ЕВ Климова - Пищевая и перерабатывающая промышленность …, 2018 - elibrary.ru
422. [Влияние ферментных препаратов, применяемых при мацерации, на цвет,
органолептические показатели и физико-химические свойства вина из сорта винограда …
органолептические показатели и физико-химические свойства вина из сорта винограда …