A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must
Idioma
EN
Article de revue
Este ítem está publicado en
Journal of Microbiological Methods. 2015-12-01, vol. 119, p. 176-179
Resumen en inglés
The existing methods for testing proteolytic activity are time consuming, quite difficult to perform, and do not allow real-time monitoring. Proteases have attracted considerable interest in winemaking and some yeast species ...Leer más >
Palabras clave en inglés
Alcoholic fermentation
Azocasein
Metschnikowia spp
Proteolytic activity
Wine