References
- Koh KH, Chang WY (1998) Changes of chemical components during seibel white grape must fermentation by different yeast strains. Korean J Food Sci Technol, 30, 487-493
- Mattic LR, Plane RA, Weir LD (1980) Lowering wine acidity with carbonate. American J Enol Vitic, 31, 350-357
- Steele JT, Kunkee RE (1978) Deacidification of musts from the western united states by the calcium double salt precipitation process. American J Enol Vitic, 29, 153-160
- Castino M (1974) Deacidification of wine with strong anion exchange resins in carbonate form. Vini Ital, 16, 305-401
- Webb AD (1974) Chemistry of winemaking. American Chemical Society, Washington DC, p 107
- Hariantono J, Yokota A, Takao S, Tomita F (1991) Ethanol production from raw starch by simultaneous fermentation using schizosaccharomyces pombe and a raw starch saccharifying enzyme from corticium rolfsii. J Ferment Bioeng, 71, 367-371 https://doi.org/10.1016/0922-338X(91)90352-H
- Amerine MA, Kunkee RE, Ough CS, Singleton VL, Webb AD (1980) The technology of wine making. AVI publishing Westport, Conneticut, p 565-570
- Chang EH, Jeong ST, Roh JH, Jeong SM, Park SJ, Lee HC, Choi JU (2010) Enological characteristics of campbell early grape must studied using various carbonic maceration temperatures. Korean J Food Preserv, 17, 881-888
- Chang EH, Jeong ST, Roh JH, Yun HK, Park KS, Choi JU (2008) Effect on wine quality of pre-treatment of grapes prior to alcohol fermentation. Korean J Food Preserv, 15, 824-831
- Agilent technologies (2006) Food solutions with HPLC
- Angleton EA, Flurkey WH (1984) Activation and alteration of plant and fungal polyphenoloxidase isoenzymes in sodium dodecyl sulfate electrophoresis. Phytochemistry, 23, 2723-2725 https://doi.org/10.1016/0031-9422(84)83003-4
- Geer BW, Krochko D, Oliver MJ, Walker VK, Williamson JH (1980) A comparative study of the NADP-malic enzymes from Drosophila and chick liver. Comp Biochem Physiol, 65B, 25-34
- Bergmeyer HU (1974) Methods of Enzymatic Analysis (vol 1), 2nd ed, Academic press, New York, p 485-486
- Gounaris AD, Turkenkopf I, Buckwald S, Young A (1971) Pyruvate decarboxylase. I. Protein dissociation into subunits under conditions in which thiamine pyrophosphate is released. J Biol Chem, 246, 1302-1309
- Flanzy M (1935) Nouvelle methode de vinification. Comptes rendus de l'academie d'agriculture de France, 21, 935-938
- Flanzy C, Flanzy M, Bernard P (1987) La vinification par maceration carbonique. INRA, Paris, p 125
- Fuck E, Radler F (1972) Apfelsaurestoffwechsel bei Saccharomyces. I. Der anaerobe apfelsaureabbau von Saccharomyces cerevisiae. Arch Mikrobiol, 87, 149-164 https://doi.org/10.1007/BF00424996
- Fuck E, Stark G, Radler F (1973) Apfelsaurestoffwechsel bei Saccharomyces. II. Anreicherung und eigenschaften eines malat enzyms. Arch Mikrobiol, 89, 223-231 https://doi.org/10.1007/BF00422202
- Saura A, Lokki J, Oura E, Soumalainen H (1979) Qualitative yeast enzyme analysis by electrophoresis. European J Appl Microbiol Biotechnol, 7, 355-364 https://doi.org/10.1007/BF00499850
- Silva S, Ramon PF, Andrade P, Abreu S, Texeira FM, Strehaiano P (2003) Malic acid consumption by dry immobilized cells of Schizosaccharomyces pombe. American J Enol Vitic, 54, 50-55
- Spranger MI, Climaco MC, Sun B, Eiriz N, Fortunato C, Nunes A, Leandro MC, Avelar ML, Belchior AP (2004) Differentiation of red winemaking technologies by phenolic and volatile composition. Analytica Chimica Acta, 513, 151-161 https://doi.org/10.1016/j.aca.2004.01.023
- Lee JK, Kim JS (2006) Study on the deacidification of wine made from campbell early. Korean J Food Sci Technol, 38, 408-413
- Marr JJ (1972) Crithidia fasciculata: Regulation of aerobic fermentation by malic enzyme. Experimental Parasitology, 33, 447-457
- Redzepovic S, Orlic S, Majdak A, Kozina B, Volschenk H, Viljoen-Bloom M (2003) Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation. Int J Food Microbiol, 83, 49-61 https://doi.org/10.1016/S0168-1605(02)00320-3
- Pablo DS, Mauricio GM, Salvador P, Christian M (2004) Characterization of an oxaloacetate decarboxylase that belongs to the malic enzyme family. FEBS Letters, 570, 217-222 https://doi.org/10.1016/j.febslet.2004.06.038
- Yang DY, Kakuda Y, Ronald ES (2006) Higher alcohols, diacetyl, acetoin and 2,3-butanediol biosynthesis in grapes undergoing carbonic maceration. Food Res Int, 39, 112-116 https://doi.org/10.1016/j.foodres.2005.06.007
- Bruemmer JH, Roe BW (1970) Biochemical changes in grapefruit during anaerobic metabolism. Florida State Hort Soci, 83, 290-294
- .Jha AK, Singh AK, Prasad US (1990) Respiratory metabolites in Litchi chinesis Sonn. During fruit ripening and senescence. Indian J Exper Biol, 28, 537-541
- Borsani J, Budde CO, Porrini L, Lauxmann MA, Lombardo VA, Murray R, Andreo CS, Drincovich MF, Lara MV (2009) Carbon metabolism of peach fruit after harvest: changes in enzymes involved in organic acid and sugar level modifications. J Exp Bot, 60, 1823-1837 https://doi.org/10.1093/jxb/erp055
- Germain V, Ricard B (1997) Two ldh genes from tomato and their expression in different organs, during fruit ripening and in response to stress. Plant Mol Biol, 35, 949-954 https://doi.org/10.1023/A:1005821304013
Cited by
- Phenolic compounds of must and wine supplemented with Muscat Bailey A grape fruit stem vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.91