2015
DOI: 10.1590/s1517-838246320140160
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Abstract: Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic polymers from grape, contributing to enhance process efficiency and wine quality. This study aimed to analyze the occurrence of pectinolytic yeasts during spontaneous fermentation of Argentine Bonarda grape, to select yeasts that produce extracellular pectinases and to characterize their pectinolytic activity under wine-like conditions. Isolated yeasts were grouped using PCR-DGGE and identified by partial sequencing… Show more

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Cited by 29 publications
(71 citation statements)
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References 33 publications
(71 reference statements)
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“…Although not yet tested at larger scale, R . dairenensis has been shown to produce pectinase enzymes which could be applied during winemaking (Merin et al ., ).…”
Section: Rhodotorula Sppmentioning
confidence: 97%
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“…Although not yet tested at larger scale, R . dairenensis has been shown to produce pectinase enzymes which could be applied during winemaking (Merin et al ., ).…”
Section: Rhodotorula Sppmentioning
confidence: 97%
“…In winemaking A . pullulans application has focused on the production of specific enzymes, including pectinase, which has several roles in wine production, including clarification (Merin et al ., ), and β ‐glucosidase, which has been shown to improve wine aroma (Baffi et al ., ).…”
Section: Aureobasidium Sppmentioning
confidence: 99%
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“…Ethanol will inhibit activities of some enzymes such as catalase [48], however, and its action was attributed to the binding of ethanol with the enzyme, thereby inhibiting the reaction. Others have shown no effect of ethanol on pectinases in fermentations, suggesting wide variability of tolerance [49].…”
Section: Discussionmentioning
confidence: 98%
“…We dibbled 0.5 μL of the suspensions on the selective medium, and then inverted and incubated at 35 °C for 18-20 h. Lugol iodine solution turned the background dark brown; as a result, clear haloes appeared around the active pectin-degrading strains. Diameter ratios H/C of the pectinolytic bacteria were calculated using the data obtained by the diameters of the bacterial colonies (C) and their hydrolysis circles (H) (Merin et al, 2015).…”
Section: Agricultural Microbiology |mentioning
confidence: 99%