Characteristics of wines made by Saccharomyces mutants which produce a polygalacturonase under wine-making conditions
2005
Radoi, F.(Osaka Prefectural Univ., Sakai (Japan)) | Kishida, M. | Kawasaki, H.
Wines by yeast mutants producing polygalacturonase in high glucose concentration, from Saccharomyces wine-making strains, had higher filterability and more concentrated anthocyanin contents than that of their parent strains. These results suggest that the clarification process was improved at a lower cost by the low viscosity and that high-quality wines result from the increase in the anthocyanin contents.
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