The production and application of enzymes related to the quality of fruit wine.
Grape wine is the most widely consumed fruit wine in the world. With the increasing diversification of consumers' needs, the variety of fruit wines in the market is becoming more and more abundant. Whether it is the production of grape wine or other fruit wines these processes are inseparable from t...
| Publicado en: | Critical Reviews in Food Science & Nutrition Vol. 61; no. 10; pp. 1605 - 1616 |
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| Autores principales: | , , , |
| Formato: | review Journal Article |
| Publicado: |
Taylor & Francis Ltd
2021
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=150005549&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 150005549 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 10408398 1B0 jtl: Critical Reviews in Food Science & Nutrition issn: 10408398 maglogo: Y pubinfo: dt: 2021 vid: 61 iid: 10 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 150005549 145559527 150005549 NLM32423236 150005549 10.1080/10408398.2020.1763251 NLM32423236 150005549 ppf: 1605 ppct: 11 formats: tig: atl: The production and application of enzymes related to the quality of fruit wine. aug: au: Yang, Hua Cai, Guolin Lu, Jian Gómez Plaza, Encarna affil: The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China sug: subj: Wine Analysis Grape Fruit Glycoside Hydrolases Fermentation Ferrans and Powers Quality of Life Index ab: Grape wine is the most widely consumed fruit wine in the world. With the increasing diversification of consumers' needs, the variety of fruit wines in the market is becoming more and more abundant. Whether it is the production of grape wine or other fruit wines these processes are inseparable from the participation of enzymes. The quality of these wines is closely related to the application of enzymes in the winemaking process. Enzymes are involved in pretreatment, fermentation, filtration, flavoring, aging and storage of fruit wines. This review systematically illustrated the role of pectinase, β-glucanase, β-glucosidase, glucose oxidase, lysozyme, protease, tannase and urease in the production of wines and their current production status and also provided a theoretical basis for better application of various enzymes in the production of various fruit wines. This knowledge could be great significance to improve the quality of fruit wines and reduce the production costs in the fruit wine industry. pubtype: Academic Journal doctype: review Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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