Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines

Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines

Pectin methylesterase (PME) is a methyl ester group hydrolytic enzyme of either plant or microbial origin. Importantly, endogenous PMEs in fruits can catalyze the demethoxylation of pectin with a bulk release of methanol, largely impacting the fruit juice and wine industries. Here, we demonstrated r...

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Bibliographic Details
Main Authors: Yan Zhao, Xiaobin Yu, Wei Zhao, Gen Li, Guangpeng Liu, Yanrui Ma, Le Chu, Yinfei Ma, Ying Zhang, Yao Lu, Fatao He, Xiaobo Liu
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Fermentation
Subjects:
radio frequency
pectin methylesterase
inactivation
fruit wine
fermentation
Online Access:https://www.mdpi.com/2311-5637/8/6/265

Internet

https://www.mdpi.com/2311-5637/8/6/265

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