A novel method for removing phenols from grape must

American Journal of Enology and Viticulture

Volumn 51, Issue 4, 2000, Pages 357-361

  Servili, M ^a   De Stefano, G ^a   Piacquadio, P ^a   Sciancalepore, V ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Copper chelate regenerable carrier; Grape must; Laccase; Phenols

Indexed keywords

ENZYMIC TREATMENT; EPICATECHIN; FERULIC ACID; GRAPE JUICE; PARA COUMARIC ACID; PHENOL DERIVATIVE; STARTER CULTURE; WINE PRODUCTION;

EID: 0034495947     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. Immobilized-metal-chelate regenerable carriers: (I) adsorption and stability of penicillin G amidohydrolase from Escherichia coli
2. Effect of hyperoxidation and fining of pressings on the phenolic composition and quality of the wines
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4. Beverage stabilization through enzymatic removal of phenolics
5. Enzymatical removal of phenolics for the stabilization of beverages
6. Hyperoxidation: Influence of various oxygen supply levels on oxidation kinetics of phenolic compounds and wine quality
7. Molecular cloning and characterisation of grape berry polyphenol oxidase
8. Teneurs en catéchines et procyanidols de vins blancs et rosé; effets du collage par la casėine
9. Quantitative estimation of laccase forms in some white rot fungi using syringaldazine as a substrate
10. Polyphenol oxidase and their application in the stabilization of fruit juices
11. Color of Seyval blanc juice and wine as affected by juice fining and bentonite fining during fermentation
12. Chemical additives to reduce browning in white wines
13. Physical, chemical and sensory characterization of Sauvignon blanc dry white wine treated with polyvinylpolypyrrolidone
14. Aberrant processing of polyphenol oxidase in a variegated grapevine mutant
15. Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of Grenache blanc wines
16. Specificity of the vanillin test for flavanols
17. Factors affecting oxidative browning of white wine
18. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent