Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape

Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic polymers from grape, contributing to enhance process efficiency and wine quality. This study aimed to analyze the occurrence of pectinolytic yeasts during spontaneous fermentation of Argentine Bonarda gra...

Descripción completa

Detalles Bibliográficos
Autores principales: Merín, María Gabriela, Martín, María Carolina, Rantsiou, Kalliopi, Cocolin, Luca, de Ambrosini, Vilma Inés Morata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2015
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4568883/
https://www.ncbi.nlm.nih.gov/pubmed/26413065
http://dx.doi.org/10.1590/S1517-838246320140160

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4568883/
https://www.ncbi.nlm.nih.gov/pubmed/26413065
http://dx.doi.org/10.1590/S1517-838246320140160

Ejemplares similares