Alternative processing of port-wine using pectolytic enzymes
Fuente:
Redalyc
Saved in:
| Main Author: | |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2000
|
| Subjects: | |
| Online Access: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1876423710378819584 |
|---|---|
| author | F.S.S Rogerson |
| author_facet | F.S.S Rogerson |
| contents | Alternative processing of port-wine using pectolytic enzymes F.S.S Rogerson E. Vale H.J. Grande M.C.M. Silva Química Wine pectolytic enzyme The objective of the present study was to investigate the application of a commercial pectolytic enzyme preparationUltrazym during grape maceration for the alternative processing of 7 single varietal Port-Wines (Tinta Barroca, MouriscoTinto, Tinta Roriz, Rufete, Tinta da Barca, Tinta Santarém and Touriga Nacional). The effect of enzymatic treatmentresulted in improvements in: i) juice yield; ii) colour extraction; iii) wine filterability. Juice yields increased by up to 6%,wine colour intensified by up to 40%, and wine filtration speed was considerably more rapid in the enzyme treated wines.Ó 2000 Altaga. All rights reserved. 2000 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72420501 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.2 |
| format | Artículo científico |
| id | redalyc_72420501 |
| institution | Redalyc |
| language | en |
| publishDate | 2000 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Alternative processing of port-wine using pectolytic enzymes F.S.S Rogerson Química Wine pectolytic enzyme Alternative processing of port-wine using pectolytic enzymes F.S.S Rogerson E. Vale H.J. Grande M.C.M. Silva Química Wine pectolytic enzyme The objective of the present study was to investigate the application of a commercial pectolytic enzyme preparationUltrazym during grape maceration for the alternative processing of 7 single varietal Port-Wines (Tinta Barroca, MouriscoTinto, Tinta Roriz, Rufete, Tinta da Barca, Tinta Santarém and Touriga Nacional). The effect of enzymatic treatmentresulted in improvements in: i) juice yield; ii) colour extraction; iii) wine filterability. Juice yields increased by up to 6%,wine colour intensified by up to 40%, and wine filtration speed was considerably more rapid in the enzyme treated wines.Ó 2000 Altaga. All rights reserved. 2000 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72420501 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.2 |
| title | Alternative processing of port-wine using pectolytic enzymes |
| topic | Química Wine pectolytic enzyme |
| url | https://www.redalyc.org/articulo.oa?id=72420501 |