Development and Evaluation of a Protease-Excreting Wine Yeast to Prevent Protein Hazes in White Wines 1990-1991 Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/t148fj263

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  • Objectives: 1. Isolation or construction of an acid protease-excreting laboratory strain of Saccharomyces cerevisiae. 2. Evaluation of enzyme activity against model protein, protein-tannin, and grape protein substrates. 3. Selection or screening of isolates producing greater enzyme activity with improved specificity. 4. Construction of an acid protease-excreting wine strain of Saccharomyces cerevisiae. 5. Evaluation of fermentation behavior and extracellular protease activity of promising isolates during vinification.
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  • Bakalinsky, A. (1991). Development and Evaluation of a Protease-Excreting Wine Yeast to Prevent Protein Hazes in White Wines 1990-1991. Oregon Wine Advisory Board Research Progress Report.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-11T16:46:42Z (GMT) No. of bitstreams: 1 Development and Evaluation of a Protease-Excreting Wine Yeast to Prevent Protein Hazes in White Wines.pdf: 18147 bytes, checksum: a8caed16c362bf679a9ce4fa6226c32a (MD5)
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-11T16:46:18Z No. of bitstreams: 1 Development and Evaluation of a Protease-Excreting Wine Yeast to Prevent Protein Hazes in White Wines.pdf: 18147 bytes, checksum: a8caed16c362bf679a9ce4fa6226c32a (MD5)
  • description.provenance : Made available in DSpace on 2016-02-11T16:46:42Z (GMT). No. of bitstreams: 1 Development and Evaluation of a Protease-Excreting Wine Yeast to Prevent Protein Hazes in White Wines.pdf: 18147 bytes, checksum: a8caed16c362bf679a9ce4fa6226c32a (MD5) Previous issue date: 1991

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