Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature

Cold-Active Acid Pectinolytic System from Psychrotolerant Bacillus: Color Extraction from Red Grape Skin

(2013) M. C. Martin et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Wine Polyphenols: Potential Agents in Neuroprotection

(2012) Abdelkader Basli et al.   Oxidative Medicine and Cellular Longevity

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

Yeasts: An attractive source of pectinases—From gene expression to potential applications: A review

(2011) Parissa Alimardani-Theuil et al.   PROCESS BIOCHEMISTRY

Phenolic Characterization of Malbec Wines from Mendoza Province (Argentina)

(2010) Martín Fanzone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pigment profile of red wines cv. Tannat made with alternative winemaking techniques

(2010) G. González-Neves et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

Characterization of a Thermostable Extracellular β-Glucosidase with Activities of Exoglucanase and Transglycosylation from Paecilomyces thermophila

(2007) Shaoqing Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY