Different approaches to supplement polysaccharide-degrading enzymes in vinification: Effects on color extraction, phenolic composition, antioxidant activity and sensory profiles of Malbec wines

Author:

Longhi Sara Jaquelina,Martín María Carolina,Fontana Ariel,de Ambrosini Vilma Inés Morata

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Fractionation of red wine polymeric pigments by protein precipitation and bisulfite bleaching. Red Wine Color;Adams;American Chemical Society,2004

2. Electronic microscopy examination of the influence of purified enzymatic activities on grape skin cell wall;Amrani Joutei;International Journal of Vine and Wine Sciences,2003

3. β-Glucosidase activity in wine yeasts: Application in enology;Arévalo Villena;Enzyme and Microbial Technology,2007

4. Improving colour extraction and stability in red wines: The use of maceration enzymes and enological tannins;Bautista-Ortín;International Journal of Food Science and Technology,2005

5. Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking;Belda;International Journal of Food Microbiology,2016

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