Journal of the Institute of Brewing, 1987-07, Vol.93 (4), p.322-324
1987
Volltextzugriff (PDF)
Details
- Autor(en) / Beteiligte
- Titel
- Screening for extracellular acid protease(s) production by wine yeasts
- Ist Teil von
- Journal of the Institute of Brewing, 1987-07, Vol.93 (4), p.322-324
- Ort / Verlag
- Oxford, UK: Blackwell Publishing Ltd
- Erscheinungsjahr
- 1987
- Quelle
- Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals
- Beschreibungen/Notizen
- Ninety‐four Saccharomyces wine yeasts were screened for their ability to produce extracellular acid protease(s) under simulated vinification conditions. Seventeen strains were selected on the basis of their higher proteolytic activity on haemoglobin and casein. These strains showed maximum activity after 20 days of fermentation on haemoglobin and 25 days on casein. Wines obtained from grape juice fermented by the above 17 strains showed significative differences in the residual protein content.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0046-9750eISSN: 2050-0416DOI: 10.1002/j.2050-0416.1987.tb04511.xTitel-ID: cdi_proquest_miscellaneous_24677179
- Format
- –
- Schlagworte
- Biological and medical sciences, Biotechnology, enzyme activity, extracellular proteolytic activity, Fermented food industries, Food industries, Food processing, Fundamental and applied biological sciences. Psychology, Industrial applications and implications. Economical aspects, protein, proteinases, proteolysis, Saccharomyces, wine, wines, Wines and vinegars, Yeasts