Methanol release during fermentation of red grapes treated with pectolytic enzymes

Microbial enzymes and biotechnology

Sigmund Schwimmer · Trends in biotechnology · 1984 · 235 citations

Life Sciences, Biotechnology, Microbiology +12

Recent Applications of Biotechnology in Wine Production

O. Colagrande, A. Silva, M.D. Fumi · Biotechnology Progress · 1994 · 102 citations

Agriculture, Biotechnology, Microbiology +17

Utilisation of a yeast pectinase in olive oil extraction and red wine making processes

Maurizio Servili, Alberto Luigi Begliomini, Gianfrancesco Montedoro et al. · Journal of the Science of Food and Agriculture · 1992 · 70 citations

Agriculture, Biotechnology, Food Science +16

The Fractional Extraction and Quantitative Determination of Pectic Substances in Grapes and Musts

Gordon L. Robertson · American Journal of Enology and Viticulture · 1979 · 68 citations

Agriculture, Food Science, Plant Sciences +13

Pectin Transitions During Blueberry Fruit Development and Ripening

A. Proctor, Lincai Peng · Journal of Food Science · 1989 · 41 citations

Agriculture, Biochemistry, Food Science +16