Investigating grape berry cell wall deconstruction by hydrolytic enzymes

Investigating grape berry cell wall deconstruction by hydrolytic enzymes

Thesis (PhD)--Stellenbosch University, 2015. === ENGLISH ABSTRACT: Maceration enzymes for the wine industry are preparations containing mainly pectinases, cellulases and hemicellulases, used during wine making to degrade the berry cell walls and release polyphenolic and aroma molecules to increase w...

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Bibliographic Details
Main Author: Zietsman, (Anscha) Johanna Jacoba
Other Authors: Vivier, Melane
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2015
Subjects:
Grape berry
Cell wall polymer analysis
Enzymatic hydrolysis
Grape ripeness level
UCTD
Online Access:http://hdl.handle.net/10019.1/96848

Internet

http://hdl.handle.net/10019.1/96848

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