Abstract
The effect of a macerating enzyme and maceration time on the structure of grape skin cell walls and on wine quality was studied by making wines with different maceration times with and without the addition of enzyme. The results show that the addition of a macerating enzyme accelerates the extraction of phenolic compounds, reducing the maceration time needed for high quality winemaking. The degradation of grape skin cell walls was influenced by the enzyme, which mainly affected the pectin fraction of the cell wall.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
