The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

A PHOTOMETRIC ADAPTATION OF THE SOMOGYI METHOD FOR THE DETERMINATION OF GLUCOSE

Norton Nelson · Journal of Biological Chemistry · 1944 · 10.3K citations · Full text

Bioorganic Chemistry, Photorespiration, Various Color Reagents +19

Tannin in Skins and Seeds of Cabernet Sauvignon, Syrah, and Pinot noir Berries during Ripening

James F. Harbertson, James A. Kennedy, Douglas O. Adams · American Journal of Enology and Viticulture · 2002 · 315 citations

Food Chemistry, Plant Analysis, Botany +12

Changes in Cell Wall Composition during Ripening of Grape Berries

Kylie J. Nunan, Ian M. Sims, Antony Bacic et al. · PLANT PHYSIOLOGY · 1998 · 257 citations · Full text

Biology, Plant Biology, Protein Content +15

Expression patterns of cell wall-modifying enzymes during grape berry development

Kylie J. Nunan, Christopher Davies, Simon P. Robinson et al. · Planta · 2001 · 197 citations

Biology, Plant Biology, Plant Molecular Biology +8

Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins

Ana Belén Bautista‐Ortín, Adrián Martínez‐Cutillas, José María Ros‐García et al. · International Journal of Food Science & Technology · 2005 · 189 citations