【文献标题】Relationship of the methanol production, pectin and pectinase activity during apple wine fermentation and aging
【作者】Yingying Han , Jinhua Du et.al
【作者单位】 山东农业大学（Shandong Agricultural University）
【文献中引用产品】
植物果胶甲酯酶（PME）ELISA试剂盒
植物果胶裂解酶(PL)ELISA试剂盒
植物多聚半乳糖醛酸酶(PG)ELISA试剂盒
【关键词】Apple wine ,Methanol ,Pectin ,Peak molecular weight ,Pectin methyl esterase ,Pectin lyase ,Polygalacturonase
【DOI】https://doi.org/10.1016/j.foodres.2022.111645
【影响因子(IF)】7.42
【出版期刊】《Food Research International》
【产品原文引用】
Guoguang apples (Malus pumila Mill.) were purchased from a local fruit market (Tai’an, China). Commercial wine yeast SIHA Active Yeast 3 (Saccharomyces cerevisiae WET 136) was ordered from Eaton (Langenlonsheim, Germany). Methanol standard (chromatographic grade) was purchased from Shandong Yuwang Pharmaceutical Co., Ltd. (Dezhou, China), and tert-amyl alcohol provided by China National Research Institute of Food and Fermentation Industries (Beijing, China) was used as an internal standard. PME, PL and PG ELISA kits were ordered from Shanghai Hengyuan Biotechnology Co.,Ltd (Shanghai, China). All other reagents were of at least analytical grade.
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