Color enhancement of Fetească neagră wines by using pectolytic enzymes during maceration
Red wine is the result of red grape must fermentation and the parallel extraction of various polyphenolic compounds from the grape berry skin. The aim of this work was to evaluate the influence of pectolytic enzymes addition during maceration fermentation on the chromatic characteristics of the Fete...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2012-08-01
|
| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202012/vol%201/2_Bichescu%20et%20al.pdf |