Characteristics of wines made by Saccharomyces mutants which produce a polygalacturonase under wine-making conditions

Bioscience, Biotechnology and Biochemistry

Volumn 69, Issue 11, 2005, Pages 2224-2226

  Radoi, Florentina ^a,b   Kishida, Masao ^a   Kawasaki, Haruhiko ^a  

^a Osaka Prefecture University   (Japan)

^b UNIVERSITY OF AGRONOMIC SCIENCES AND VETERINARY MEDICINE OF BUCHAREST   (Romania)

Author keywords

Anthocyanin content; Filterability; Polygalacturonase; Saccharomyces wine yeast; Yeast breeding

Indexed keywords

CONCENTRATION (PROCESS); ENZYMES; VISCOSITY; YEAST;

ANTHOCYANIN CONTENT; FILTERABILITY; POLYGALACTURONASE; SACCHAROMYCES WINE YEAST; YEAST BREEDING;

WINE;

GLUCOSE; POLYGALACTURONASE;

ARTICLE; BIOSYNTHESIS; ENZYMOLOGY; FILTRATION; GENETICS; METABOLISM; MICROBIOLOGY; MUTATION; SACCHAROMYCES; STANDARD; WINE;

FILTRATION; GLUCOSE; MUTATION; POLYGALACTURONASE; SACCHAROMYCES; WINE;

SACCHAROMYCES;

EID: 28244499944     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.69.2224     Document Type: Article

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