Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines
The aim of this study was to determine concentrations of individual o rganic acids, polyphenolic and aromatic compounds in blackberry wine, and to define the influence of different yeast strains (Uvaferm BDX and Lalvin 71B) and pectolytic enzymes (L allzyme OE and Lallzyme EX-V) on the chemical comp...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research
2018-09-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0004/pjfns-2018-0004.xml?format=INT |