Characteristics of wines made by Saccharomyces mutants which produce a polygalacturonase under wine-making conditions.

Abstract excerpt

Wines by yeast mutants producing polygalacturonase in high glucose concentration, from Saccharomyces wine-making strains, had higher filterability and more concentrated anthocyanin contents than that of their parent strains. These results suggest that the clarification process was improved at a lower cost by the low viscosity and that high-quality wines result from the increase in the anthocyanin contents.

Topics

Share this publication in a Topic to start or enrich a Post.

• Share to Filtration
• Share to Glucose
• Share to Mutation