Comparison of some commercial pectic enzyme preparations applicable in wine technology
نویسندگان
چکیده
منابع مشابه
Microbial Pectic Enzymes in the Food and Wine Industry
Pectins are polysaccharides ubiquitous in the plant kingdom and constitute the major component of plant cell walls. The pectinases are a group of related enzymes capable of degrading pectin. Therefore, this group of enzymes have been used for decades in the food and winemaking industry for the processing of fruit juices (Mohnen, 2008; Prade et al., 1999; Ribeiro et al., 2010). The pectinases ar...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2011
ISSN: 1212-1800,1805-9317
DOI: 10.17221/3523-cjfs