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- W2079582655 abstract "Some strains of S. cerevisiae capable of degrading pectic susbstances were selected in order to determine their effect on must biodegradation and, in particular, on the clarification processes. The pectolytic activity in these yeasts was always lower than in filamentous fungi and certain bacteria. The effect of pectinases from these three biotic groups, as far as the viscosity was concerned, was not appreciable in either case; however, a relevant effect, caused by enzymes from yeasts, on filtration time was found. With strains 1389 and C6, the filtration time was reduced by about 50%. It is concluded that biodeterioration of must/wine may be caused by an excess of yeast polygalacturonases originating during primary fermentation from the unappropriate S. cerevisiae strain giving rise to thin lines. Algunas cepas de S. cerevisiae capaces de degradar sustancias pécticas fueron seleccionadas para determinar su efecto sobre la biodegradación del mosto, en especial, sobre los procesos de clarificación. La actividad pectolítica de estas levaduras fue siempre menor que la presentada por hongos filamentosos y por ciertas bacterias. El efecto de las pectinasas producidas por estos tres grupos no era apreciable sobre cambios en la viscosidad en ningún caso; sin embargo, se encontró una influencia importante sobre el tiempo de filtración, provocada por las poligalacturonasas de levaduras. Asi, las cepas 1389 y C6 reducian el tiempo de filtración aproximadamente un 50%. Se concluyó, por tanto que la biogradación del mosto puede ser causada por un exceso de actividad poligalacturonasa durante la fermentación primaria cuando se utiliza una cepa no apropiada de S. cerevisiae, dando lugar a vinos ‘ligeros’." @default.
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- W2079582655 date "1997-01-01" @default.
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- W2079582655 title "Grape juice biodegradation by polygalacturonases from Saccharomyces cerevisiae" @default.
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- W2079582655 doi "https://doi.org/10.1016/s0964-8305(97)00055-3" @default.
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