Use of Highly Methoxyl-esterified Cross-linked Alcohol Insoluble Substance to Remove Pectinesterase for the Reduction of Methanol in Sweet Orange Wine

Use of Highly Methoxyl-esterified Cross-linked Alcohol Insoluble Substance to Remove Pectinesterase for the Reduction of Methanol in Sweet Orange Wine

Commercial pectic enzymes (CPE) are used in the winemaking process to improvetheextraction of aromatic substancesandcolor and for the clarification of juices. These enzymes containpectinesterase(PE), which reacts with pectin in the process and catalyzesthe de-esterification ofpectin by the removal o...

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Bibliographic Details
Main Authors: Chia-Feng Wu, Han Cheng, Wen-Chang Chang, Ming-Chang Wu, Jen-Shinn Lin
Format: Article
Language:English
Published: Journal of Pure and Applied Microbiology 2017-09-01
Series:Journal of Pure and Applied Microbiology
Subjects:
enzymatic treatment
fermentation
hm-esterified cl-ais
methanol
winemaking
Online Access:https://microbiologyjournal.org/use-of-highlymethoxyl-esterified-cross-linked-alcohol-insoluble-substance-to-remove-pectinesterase-for-the-reduction-of-methanol-in-sweet-orange-wine/

Internet

https://microbiologyjournal.org/use-of-highlymethoxyl-esterified-cross-linked-alcohol-insoluble-substance-to-remove-pectinesterase-for-the-reduction-of-methanol-in-sweet-orange-wine/

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