The dynamics of oxidative enzymes during the white winemaking
The aim of this paper was to monitorise the evolution of the oxidative enzymes activity during the process of winemaking from white grapes. The second objective was to evaluate the browning capacity of the grape must during the alcoholic fermentation stage and in the resulting wine. During the alcoh...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2010-08-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202010/vol%201/Full%20paper%20CPopescu.pdf |