Reduction the methanol content of sweet orange wine with High methyl-esteration cross linking alcohol insoluble substance to depectinmethylesterase pectinase
碩士 === 國立屏東科技大學 === 食品科學系所 === 96 === Pectinolytic enzymes are usually used in winemaking for clarification and yield increasing of juices and wine making , extraction of oil and color from vegetables and fruits , so commercial pectinolytic enzyme is important in making wine. The PE can catalysis th...
Main Authors: | Jia-Feng Wu, 吳嘉峯 |
---|---|
Other Authors: | Ming-Chang Wu |
Format: | Others |
Language: | zh-TW |
Published: |
2008
|
Online Access: | http://ndltd.ncl.edu.tw/handle/96351947935178076201 |
Similar Items
-
Use of Highly Methoxyl-esterified Cross-linked Alcohol Insoluble Substance to Remove Pectinesterase for the Reduction of Methanol in Sweet Orange Wine
by: Chia-Feng Wu, et al.
Published: (2017-09-01) -
Assessment of pectinase-producing fungi isolated from soil and the use of orange waste as a substrate for pectinase production
by: Maísa Davanso, et al.
Published: (2020-06-01) -
Utilization of orange bagasse and molokhia stalk for production of pectinase enzyme
by: S. A. Ahmed, et al.
Published: (2013-09-01) -
The transformation of wine yeasts with glucanase, xylanase and pectinase genes for improved clarification and filterability of wine
by: Strauss, Marlene
Published: (2012) -
Study on utilization of pomace from orange to reduce methyl alcohol content in the wine made of fruit
by: CHIEN CHEN NI, et al.
Published: (2008)