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pectinesterase

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pectinesterase

[¦pek·tən′es·tə‚rās]
(biochemistry)
An enzyme that catalyzes the hydrolytic breakdown of pectins to pectic acids.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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References in periodicals archive
The results showed pulp contact with pectase could improve the complexity of wine aroma.
The results indicated that pectase treatment seemed to promote the production of acetic acid.
In Table 2, it could be found that pectase treatment could enhance eugenol, which is main wine flavor.
The nonextracted wine with pectase treatment showed ruby color and was significantly more aromatic than the rest.
Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment
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