Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes
Author:
Affiliation:
1. Escuela de Ingeniería BioquímicaPontificia Universidad Católica de Valparaíso Valparaíso Chile
Funder
Fondo Nacional de Desarrollo Científico y Tecnológico
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12538
Reference215 articles.
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2. Aromatic potential of certain muscat grape varieties important for pisco production in Chile;Agosin E.;American Journal of Enology and Viticulture,2000
3. Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates
4. Production of combi-CLEAs of glycosidases utilized for aroma enhancement in wine
5. Immobilization of pectinase on silica-based supports: Impacts of particle size and spacer arm on the activity
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