Effect of fermentation temperature on the activity of key enzymes for pectin degradation in apricot wine
The high pectin content in the raw materials of Saimaiti apricot wine can easily lead to excessive methanol, which restricts the safety of the product. The study regulated the fermentation temperature and measured the activities of the key pectin-degrading enzymes, including pectin methyle- sterase...
| الحاوية / القاعدة: | Zhongguo niangzao |
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| المؤلف الرئيسي: | |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Editorial Department of China Brewing
2025-08-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-8-243.pdf |