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...

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Bibliographic Details

Published in:	Zhongguo niangzao
Main Author:	JIANG Yixuan, CHEN Jiluan, BAI Yujia, YE Mingzhu, XIAO Hanrui, SUBINUR Setiwaer, WANG Aodi, FENG Zuoshan
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-08-01
Subjects:	pectin|enzyme activity|quality|methanol|saimaiti apricot wine
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-8-243.pdf