Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine
This study presented the effects of different pectinase maceration pre-treatments on the basic chemical properties, the content of 13 phenolic compounds, and their sensory evaluation of raspberry juice and wine made from Polka and Heritage cultivars. Thermo pectinase maceration significantly (P &...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2022-03-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202203-0010_effects-of-different-pectinase-maceration-pre-treatments-on-physicochemical-properties-of-raspberry-juice-and-w.php |