期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2012
卷号：36
期号：1
页码：18-25
出版社：Galati University Press
摘要：Red wine is the result of red grape must fermentation and the parallel extraction of various polyphenolic compounds from the grape berry skin. The aim of this work was to evaluate the influence of pectolytic enzymes addition during maceration fermentation on the chromatic characteristics of the Feteasc. neagr. wine.An increase in concentrations of anthocyanins was observed when pectolytic enzymes were used during maceration fermentation process
