Impact of enological tannins on laccase activity
Aims: The aim of this research was to determine and quantify the ability of enological tannins to reduce laccase activity and, consequently, to protect wine color against enzymatic browning and/or oxidasic haze. Methods and results: Botrytized grape juice with laccase activity was obtained by ino...
Збережено в:
| Автори: | , , , , , , , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
International Viticulture and Enology Society
2019-03-01
|
| Серія: | OENO One |
| Предмети: | |
| Онлайн доступ: | https://oeno-one.eu/article/view/2361 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|