Methanol release during fermentation of red grapes treated with pectolytic enzymes-Reference-Cited by-同舟云学术

Methanol release during fermentation of red grapes treated with pectolytic enzymes

Published:1998-11 Issue:3 Volume:63 Page:307-312
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Revilla Isabel,González-SanJosé María Luisa

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Quelques emplois de polyosidases dans l'industrie des fruits et légumes. Liquéfaction and macération;Baron;Revue Française de 'Oenologie,1990

2. Les polysaccharides pectiques et les enzymes de dégradation;Brillouet;Revue Française de 'Oenologie,1990

3. La macerazione delle bucce nella vinificazione in bianco in presenza di preparati pectolitici;Bosso;Vini d'Italia,1992

4. Macerazione delle bucce in presenza di enzimi pectolitici del commercio: influenza sull'andamento della fermentazione alcolíca dei mosti e sulle caratteristiche olfattive dei vini;Bosso;Revista de Viticoltura ed Enologia,1994

5. Effects of two different pectic enzymes preparations, at several activity levels, on three pectin fractions of a white must;Brown;American Journal of Enology and Viticulture,1981

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