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...

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Detaylı Bibliyografya
Yayımlandı:Braz J Microbiol
Asıl Yazarlar: Merín, María Gabriela, Martín, María Carolina, Rantsiou, Kalliopi, Cocolin, Luca, de Ambrosini, Vilma Inés Morata
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Sociedade Brasileira de Microbiologia 2015
Konular:
Food Microbiology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4568883/
https://ncbi.nlm.nih.gov/pubmed/26413065
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838246320140160
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