BIOSYNTHESIS OF PROTEINASES AND PECTINASES BY WINE YEASTS
Journal: PERIÓDICO TCHÊ QUÍMICA
Year: 2019

The relevance of research is determined by the need to use the biological potential of wine yeast to improve the quality of wines and ensure their stability against colloidal turbidity. The purpose of the research is to determine the activity of enzyme systems, proteinases,and pectinases, synthesized by wine yeast during alcohol fermentation and autolysis, depending on their race and the duration of contact of the wine material with yeast biomass. To determine the enzyme activity, yeasts of diff