The Use of Commercial Enzymes in White Grapa Jiuce Clarification

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概要

• 論文の詳細を見る

• A commercial pectinase from Aspergillus niger containing various polysaccharases clarified the white grape juice to an extent of 98-99% and also degraded the grape mash by 25-30%. This was achieved by optimising the grape mash treatment with 0.048% of enzyme at 27-30℃ for 30 min without changing the mash pH. After pectinolytic juice clarification, both juice viscosity and total phenols were reduced by 25% and 32% respectively.

• 社団法人日本生物工学会の論文
• 1992-03-25

著者

• Sreenath H

  Univ. Wisconsin Wi Usa

• SREENATH HASSAN

  Defence Food Research Laboratory

• SANTHANAM KRISHNASWAMY

  Defence Food Research Laboratory

• Santhanam K

  Defence Food Research Lab. Karnataka Ind

関連論文

• The Use of Commercial Enzymes in White Grapa Jiuce Clarification

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