TY  - JOUR
AU  - Belda Aguilar, Ignacio
AU  - Blázquez Conchillo, Lorena
AU  - Ruiz Ruiz, Javier
AU  - Marquina Díaz, Domingo
AU  - Santos de la Sen, Antonio
PY  - 2016
DO  - 10.1016/j.ijfoodmicro.2016.02.003
SN  - 0168-1605, ESSN: 1879-3460
UR  - https://hdl.handle.net/20.500.14352/23289
T2  - International Journal of Food Microbiology
AB  - Pectinase enzymes have shown a considerable influence in both, sensitive and technological properties of wines. They can help to improve clarification process, releasing more color and flavor compounds entrapped in grape skin, facilitating the...
LA  - eng
M2  - 1
PB  - Elsevier
KW  - Metschnikowia pulcherrima
KW  - Non-Saccharomyces
KW  - Pectinase
KW  - Wine clarification
KW  - Phenolic extraction
TI  - Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking
TY  - journal article
VL  - 223
ER  -