January 1982
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10 Citations
American Journal of Enology and Viticulture
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Publications (2)
January 1981
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3 Reads
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47 Citations
American Journal of Enology and Viticulture
Citations (2)
... This observation agrees with the previous reports (Beech and Carr 1977;Ough and Bell 1980). Brown and Ough (1981) reported that the increased isobutanol concentration has a positive effect on the quality of red wines. Pectinase treatment could increase the iso-butanol synthesis by the oxygen diffusion in mash. ...
- Citing Article
January 1982
American Journal of Enology and Viticulture
... Pectin methylesterase is a ubiquitous enzyme that is naturally present in apple fruit. Methanol content in wine depends on pectin content in the raw material, ripeness stage of fruit, pomace maceration conditions, the activity of pectin methylesterase, 2 the addition of commercial enzyme preparations, 3 fermentation conditions and wine yeast. 4 It has been reported that heat treatment of pomace leads to a significant reduction of methanol in wine. ...
- Citing Article
January 1981
American Journal of Enology and Viticulture