Influence of Pectolytic Enzymes on the Quality of Wine Maceration
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چکیده
منابع مشابه
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15 صفحه اولAnalysis of the Components Released from Potato Tuber Tissues during Maceration by Pectolytic Enzymes.
Endo-pectin lyase and endo-polygalacturonase of Aspergillus japonicus attack the middle lamella of plant tissue and cause tissue maceration. Galacturonides, neutral sugars, and proteins were released from potato tuber tissues during maceration by both purified enzymes. These three components accounted for 92% of the soluble products. The neutral sugars released were rhamnose, arabinose, and gal...
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ژورنال
عنوان ژورنال: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies
سال: 2018
ISSN: 1843-536X,1843-5262
DOI: 10.15835/buasvmcn-asb:000417