title: Characteristics of wines made by Saccharomyces mutants which produce a polygalacturonase under wine-making conditions.
abstract: Wines by yeast mutants producing polygalacturonase in high glucose concentration, from Saccharomyces wine-making strains, had higher filterability and more concentrated anthocyanin contents than that of their parent strains. These results suggest that the clarification process was improved at a lower cost by the low viscosity and that high-quality wines result from the increase in the anthocyanin contents.
authors.affiliation: Division of Applied Biochemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University, Japan.
authors.forename: Florentina
authors.initials: F
authors.lastname: Radoi
authors.forename: Masao
authors.initials: M
authors.lastname: Kishida
authors.forename: Haruhiko
authors.initials: H
authors.lastname: Kawasaki
mesh_terms: D005374:Filtration; D005947:Glucose / Q000378:metabolism; D009154:Mutation; D011096:Polygalacturonase / Q000096:biosynthesis*; D012440:Saccharomyces / Q000201:enzymology* / Q000235:genetics / Q000378:metabolism; D014920:Wine / Q000382:microbiology / Q000592:standards*
chemical_list: D011096:Polygalacturonase; D005947:Glucose