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...

書目詳細資料
發表在:	Zhongguo niangzao
主要作者:	JIANG Yixuan, CHEN Jiluan, BAI Yujia, YE Mingzhu, XIAO Hanrui, SUBINUR Setiwaer, WANG Aodi, FENG Zuoshan
格式:	Article
語言:	英语
出版:	Editorial Department of China Brewing 2025-08-01
主題:	pectin\|enzyme activity\|quality\|methanol\|saimaiti apricot wine
在線閱讀:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-8-243.pdf

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