Article ID Journal Published Year Pages File Type
10542052 Food Chemistry 2012 6 Pages PDF
Abstract
► The use of a maceration enzyme during winemaking speeds up the extraction of phenolic compounds. ► The effect of a maceration enzyme on wine composition is related with greater skin cell wall degradation. ► The most pronounced effect of macerating enzyme was on the pectic fraction of the skin cell wall.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process
Authors
, , , ,