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Highly cold-active pectinases under wine-like conditions from non-Saccharomyces yeasts for enzymatic production during winemaking
(Wiley Blackwell Publishing, Inc, 2015-05)
The influence of oenological factors on cold-active pectinases from 15 preselected indigenous yeasts belonging to Aureobasidium pullulans, Filobasidium capsuligenum, Rhodotorula dairenensis, Cryptococcus saitoi and ...
Caracterização físico-química e sensorial de vinho tinto de cantinas de Santa Teresa, Espírito Santo, produzido com utilização de pectinasePhysicochemical and sensorial characterization of red wine canteens from Santa Teresa, Espírito Santo, produced with the use of pectinase
(Universidade Federal de Viçosa, 2015)
Application of a grape surface majority pectinolytic species, Aureobasidium pullulans, to low-temperature red winemaking: development and stability of wine colour
(Routledge, 2020-09)
Low-temperature red winemaking is mainly used for enhancing the wine aroma; however, colour and phenolic extraction is reduced under this condition. This work evaluated the effects of the pectinolytic strain Aureobasidium ...