Reference (A4-May-21)
1.) Azizi, Muhammad. (2018). Commercial Preparation of Enzymes.
2.) Dequin, Sylvie. (2001). The potential of genetic engineering for improving brewing, wine-making and baking yeasts. Applied microbiology and biotechnology. 56. 577-88. 10.1007/s002530100700.
3.) Ottone, C, Romero, O, Aburto, C, Illanes, A, Wilson, L. Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes. Compr Rev Food Sci Food Saf. 2020; 19: 595– 621. https://doi.org/10.1111/1541-4337.12538
4.) Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes – Carminna Ottone, Oscar Romero, Carla Aburto, Andrés Illanes and Lorena Wilson
Journal: Comprehensive Reviews in Food Science and Food Safety, 2020
5.) Enzymes for Wine Fermentation: Current and Perspective Applications Harald Claus 1,* and Kiro Mojsov 2
6.) Enzymes and wine – The enhanced quality and yield, Kiro D. Mojsov*, Darko Andronikov, Aco Janevski, Sonja Jordeva, Silvana Zezova
