Novel Enzyme Preparation for Winemaking
Novel Enzyme Preparation for Winemaking is a scholarly work, published in 2017 in ''Izvestiâ Vuzov: Prikladnaâ Himiâ i Biotehnologiâ''. The main subjects of the publication include chemistry, pomace, winemaking, pectinase, food science, dental pulp, wine, biofuel, maceration, enzyme, and chromatography. A study into the effect of a new enzyme preparation Pectinol F-RKM 0719, used in the production of red table wines dur-ing maceration, was carried out.