Combined Use of Pectolytic Enzymes and Ultrasounds for Improving the Extraction of Phenolic Compounds During Vinification
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Combined Use of Pectolytic Enzymes and Ultrasounds for Improving the Extraction of Phenolic Compounds During Vinification
Authors
Keywords
Wine, Pectolytic enzymes, Anthocyanins, Tannins, Cell wall, Ultrasounds
Journal
Food and Bioprocess Technology
Volume 12, Issue 8, Pages 1330-1339
Publisher
Springer Science and Business Media LLC
Online
2019-06-15
DOI
10.1007/s11947-019-02303-0
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Elimination of Suspended Cell Wall Material in Musts Improves the Phenolic Content and Color of Red Wines
- (2018) Andrea Osete-Alcaraz et al. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
- Effects of Ultrasound, High Pressure, and Manosonication Processes on Phenolic Profile and Antioxidant Properties of a Sulfur Dioxide-Free Mulberry (Morus nigra) Wine
- (2017) William Tchabo et al. Food and Bioprocess Technology
- Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds
- (2017) Luíza M.G. Dalagnol et al. FOOD AND BIOPRODUCTS PROCESSING
- Application of high-power ultrasounds during red wine vinification
- (2017) Ana Belén Bautista-Ortín et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Emerging preservation technologies in grapes for winemaking
- (2017) Antonio Morata et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Modification of citrus and apple pectin by power ultrasound: Effects of acid and enzymatic treatment
- (2017) Nerea Muñoz-Almagro et al. ULTRASONICS SONOCHEMISTRY
- Preliminary study of the effects of ultrasound on red wine polyphenols
- (2016) P. Ferraretto et al. CyTA-Journal of Food
- Synergistic Effect and Mechanisms of Combining Ultrasound and Pectinase on Pectin Hydrolysis
- (2016) Xiaobin Ma et al. Food and Bioprocess Technology
- Role of cell wall deconstructing enzymes in the proanthocyanidin–cell wall adsorption–desorption phenomena
- (2016) Liliana del Rocío Castro-López et al. FOOD CHEMISTRY
- Preliminary study of the effects of ultrasound on red wine polyphenols
- (2016) P. Ferraretto et al. CyTA-Journal of Food
- Interactions of Grape Skin, Seed, and Pulp on Tannin and Anthocyanin Extraction in Pinot noir Wines
- (2015) A. M. Sparrow et al. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
- Preliminary study of the effect of ultrasound on physicochemical properties of red wine
- (2015) Qing-An Zhang et al. CyTA-Journal of Food
- Influence of Ultrasound on Fresh-Cut Mango Quality Through Evaluation of Enzymatic and Oxidative Metabolism
- (2015) Jessika Gonçalves Santos et al. Food and Bioprocess Technology
- Ultrasound-assisted enzymatic extraction (UAEE) of phytochemical compounds from mulberry (Morus nigra) must and optimization study using response surface methodology
- (2015) William Tchabo et al. INDUSTRIAL CROPS AND PRODUCTS
- Preliminary study of the effect of ultrasound on physicochemical properties of red wine
- (2015) Qing-An Zhang et al. CyTA-Journal of Food
- Factors Affecting Skin Tannin Extractability in Ripening Grapes
- (2014) Keren A. Bindon et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Kinetic modeling of ultrasound-assisted extraction of phenolic compounds from grape marc: Influence of acoustic energy density and temperature
- (2014) Yang Tao et al. ULTRASONICS SONOCHEMISTRY
- Effect of Wine Maceration Enzymes on the Extraction of Grape Seed Proanthocyanidins
- (2012) Ana Belén Bautista-Ortín et al. Food and Bioprocess Technology
- Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin
- (2012) Lifen Zhang et al. ULTRASONICS SONOCHEMISTRY
- Effect of Ethanol on Grape Seed Proanthocyanidin Extraction
- (2011) A. Hernandez-Jimenez et al. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
- High-Intensity Ultrasound Processing of Pineapple Juice
- (2011) Mayra Garcia Maia Costa et al. Food and Bioprocess Technology
- The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process
- (2011) I. Romero-Cascales et al. FOOD CHEMISTRY
- The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique
- (2011) Naiara Busse-Valverde et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines
- (2010) Naiara Busse-Valverde et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations
- (2010) Meagan D. Mercurio et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of ultrasonic processing on food enzymes of industrial importance
- (2010) C.P. O’Donnell et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds
- (2009) Kashif Ghafoor et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Acceleration of the Enzymatic Hydrolysis of Corn Stover and Sugar Cane Bagasse Celluloses by Low Intensity Uniform Ultrasound
- (2009) Val Yachmenev et al. Journal of Biobased Materials and Bioenergy
- Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale
- (2009) E. Puértolas et al. JOURNAL OF FOOD ENGINEERING
- Optimization of Ultrasound Assisted Extraction of Phenolic Compounds and Antioxidants from Grape Peel through Response Surface Methodology
- (2009) Kashif Ghafoor Journal of the Korean Society for Applied Biological Chemistry
- Application of ultrasound in grape mash treatment in juice processing
- (2009) Le Ngoc Lieu et al. ULTRASONICS SONOCHEMISTRY
- Application of pulsed electric fields for improving the maceration process during vinification of red wine: influence of grape variety
- (2008) N. López et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines
- (2008) Rocío Gil-Muñoz et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Effect of Low Temperature Sonication on Orange Juice Quality Parameters using Response Surface Methodology
- (2008) B. K. Tiwari et al. Food and Bioprocess Technology
- Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes
- (2008) Inmaculada Romero-Cascales et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes
- (2007) N. López et al. Innovative Food Science & Emerging Technologies
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now