Effects of a β-glucanase enzymatic preparation on yeast lysis during aging of traditional sparkling wines

Food Research International

Volumn 55, Issue , 2014, Pages 83-92

  Torresi, Sara ^a   Frangipane, Maria T ^a   Garzillo, Anna M V ^b   Massantini, Riccardo ^a   Contini, Marina ^a  

^a Department for Innovation in Biological (DIBAF)   (Italy)

^b Largo dell'Università ^*  (Italy)

Author keywords

Autolysis; Enzymatic preparation; M thode champenoise; On lees aging; Sparkling wine; Glucanase

Indexed keywords

ANTIGEN-ANTIBODY REACTIONS; BOTTLES; ENZYMES; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; IMAGE ENHANCEMENT; SCANNING ELECTRON MICROSCOPY; STRAIN; TRANSMISSION ELECTRON MICROSCOPY; WINE;

AGING CHARACTERISTICS; AUTOLYSIS; ENZYMATIC PREPARATION; ENZYME-SUBSTRATE COMPLEXES; GLUCANASE; SCANNING AND TRANSMISSION ELECTRON MICROSCOPY; SCIENTIFIC RESEARCHES; SPARKLING WINES;

YEAST;

EID: 84887746530     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.10.034     Document Type: Article

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