Influence of Pectolytic Enzymes and Selected Yeast Strains on The Chemical Composition of Blackberry Wines

Author:

Tomić Antonija,Žulj Marin,Andabaka Željko,Tomaz Ivana,Jakobović Snježana,Jeromel Ana

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Reference74 articles.

1. Which impact for β - damascenone on red wines aroma;Pineau;Agr Food Chem,2007

2. Microbial pectinolytic enzymes a;Jayani;review Process Biochem,2005

3. dehydrogenase activities of wine yeasts in relation to higher alcohol formation;Singh;Alcohol Appl Environ Microb,1976

4. The response of monoterpenes to different enzyme preparations in Gewürztraminer viniferaL wines;Rusjan;Vitis,2009

5. activities of three enological yeas t strains during winemaking : effect on the terpenol content of muscat wine;Delcroix;Am,1994

Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Analysis of protein components in blackberry wine and haze;LWT;2022-06

2. Different approaches to enhance resveratrol content in wine;Ciência e Técnica Vitivinícola;2022

3. IMPROVEMENT OF FRUIT-BERRY WINE TECHNOLOГY BASED ON BIOCATALYTIC PROCESSES;CHEMISTRY AND CHEMICAL ENGINEERING;2021-09-28

4. Technology of production of blended fruit and berry wines;Proceedings of the Voronezh State University of Engineering Technologies;2020-02-11

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3