Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking

International Journal of Food Microbiology

Volumn 223, Issue , 2016, Pages 1-8

  Belda, Ignacio ^a   Conchillo, Lorena B ^a   Ruiz, Javier ^a   Navascués, Eva ^a,b   Marquina, Domingo ^a   Santos, Antonio ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b Agrovin   (Spain)

Author keywords

Metschnikowia pulcherrima; Non Saccharomyces; Pectinase; Phenolic extraction; Wine clarification

Indexed keywords

ANTHOCYANIN; FUNGAL ENZYME; POLYGALACTURONASE; POLYPHENOL; PHENOL DERIVATIVE;

ALCOHOL PRODUCTION; ARTICLE; AUREOBASIDIUM PULLULANS; CELL VIABILITY; CONTROLLED STUDY; EXTRACTION; FERMENTATION; LACHANCEA THERMOTOLERANS; METSCHNIKOWIA; METSCHNIKOWIA FRUCTICOLA; METSCHNIKOWIA PULCHERRIMA; NONHUMAN; RED WINE; SACCHAROMYCES CEREVISIAE; SUGAR INTAKE; TURBIDITY; WINE INDUSTRY; YEAST; ENZYMOLOGY; FOOD CONTROL; METABOLISM; MICROBIOLOGY; SACCHAROMYCETALES; VITIS; WINE;

FERMENTATION; FOOD MICROBIOLOGY; METSCHNIKOWIA; PHENOLS; POLYGALACTURONASE; SACCHAROMYCES CEREVISIAE; SACCHAROMYCETALES; VITIS; WINE;

EID: 84957573158     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.02.003     Document Type: Article

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