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Skin maceration enzymes - Impact on thiol content of Sauvignon Blanc
Publiée le 26/11/2020 10:43
Innovation Stabilisation & Bottling Grapes & wines analysis Sensory analysis Viticulture Sustainable development Microbiology fermentations
Grape compounds such as pectin, hemicelluloses, celluloses and glucans can impact the winemaking process, cause product loss and increase costs and time.
Specific enzymes such as pectinases, hemicellulases, cellulases and β-glucanases can help overcome these problems resulting in a smoother and more efficient process.
Glycosidases are specific enzymes able to increase the primary aroma of wine. Typically, oenological enzyme preparations include a mix of several synergic activities in order t...
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