Comparison of some commercial pectic enzyme preparations applicable in wine technology
The preparations of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other phenol compounds which are bound in plant cells and can be faster released by the action of pectic enzymes. Moreover, they shorten the time of maceration, settling, and filtration. T...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2002-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200204-0002_comparison-of-some-commercial-pectic-enzyme-preparations-applicable-in-wine-technology.php |