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...
Guardat en:
| Autors principals: | , , , , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
International Viticulture and Enology Society
2019-03-01
|
| Col·lecció: | OENO One |
| Matèries: | |
| Accés en línia: | https://oeno-one.eu/article/view/2361 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|