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- Benucci, Ilaria, et al. Show all 4 Authors
- Journal of agricultural and food chemistry 2011 v.59 no.7 pp. 3391–3397
- enzyme activity; ethanol; pineapples; proteolysis; stem bromelain; sulfur dioxide; tannins; white wines; winemaking
- ... The influence of potential inhibitors, naturally present in wine, on the activity of stem bromelain was investigated in order to evaluate the applicability of this enzyme for protein stabilization in white wine. Bromelain proteolytic activity was tested against a synthetic substrate (Bz-Phe-Val-Arg-pNA) in a model wine system after adding ethanol, sulfur dioxide (SO2), skin, seed, and gallic and e ...