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dc.contributor.authorGerland, Christopheen_US
dc.date.accessioned2015-04-09T17:45:23Z
dc.date.available2015-04-09T17:45:23Z
dc.date.issued2003en_US
dc.identifier.urihttps://hdl.handle.net/1813/39856
dc.descriptionEnzymes have been used for many years in winemaking. This presentation shows some new applications and protocols used in Europe to enhance aromas, color and structure of wines.en_US
dc.descriptionFigure 1: Influence of the skin content (+/- enzyme) on the wine quality. Sauvignon Blanc, Bordeaux, 2001; Figure 2 : Influence on a beta-glucosidase/pectinase macerating enzyme on the aromas of wine. Sauvignon Blanc, Bordeaux, 2000; Figure 3 : Influence on a beta-glucosidase/pectinase macerating enzyme on the tasting of wine. Semillon, Bordeaux, 2001. Pellicular maceration; Figure 4 : Influence of extraction enzyme on wine parameters, in function of grape maturity; Figure 5 : Impact of the extraction enzymes purity on the Bretty deviation of a Pinot noir wine. Gerbaux, 2002.en_US
dc.subjectWine and wine makingen_US
dc.subjectEnzymesen_US
dc.subjectWine--Whiteen_US
dc.subjectWine--Reden_US
dc.subjectWine--Coloren_US
dc.subjectWine--Aromaen_US
dc.subjectWine--Structureen_US
dc.titleAddition of Enzymes to White and Red Wines: Timing, Amounts and Effects on Color and Flavor Extractionen_US


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