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The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines

Brock Kuhlman, Jeanett Hansen, Bodil Jørgensen, Wessel du Toit, John P. Moore

2022Food Chemistry30 citationsDOI

Topics & Concepts

ChemistryFood scienceWineBerryPolyphenolMaceration (sewage)RipenessPolysaccharidePectinAromaGalactanEnzymeAroma of winePectinaseRipeningBiochemistryBotanyBiologyAntioxidantMaterials scienceComposite materialFermentation and Sensory AnalysisHorticultural and Viticultural ResearchBotanical Research and Applications
The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines | Litcius