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...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
International Viticulture and Enology Society
2019-03-01
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| Sraith: | OENO One |
| Ábhair: | |
| Rochtain ar líne: | https://oeno-one.eu/article/view/2361 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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