Effect of a Pectinase-Surfactin Preparation on Extraction of Pigments and Total Polyphenol from Malbec Grape Skins

María S. Cabeza; María G. Merín; María C. Martín; Daniela C. Sabaté; Marcela C. Audisio; Vilma I.  Morata de Ambrosini

doi:10.5344/ajev.2009.60.4.477

Article

Effect of a Pectinase-Surfactin Preparation on Extraction of Pigments and Total Polyphenol from Malbec Grape Skins

María S. Cabeza, María G. Merín, María C. Martín, Daniela C. Sabaté, Marcela C. Audisio, Vilma I. Morata de Ambrosini

Am J Enol Vitic. December 2009 60: 477-483; published ahead of print December 01, 2009 ; DOI: 10.5344/ajev.2009.60.4.477

María S. Cabeza

1Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; 2Facultad de Ciencias Aplicadas a la Industria, UNCuyo, Mendoza, Argentina; 3Instituto de Investigaciones para la Industria Química, Universidad Nacional de Salta (INIQUI-UNSa), 177-4400 Salta, Argentina.

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María G. Merín

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María C. Martín

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Daniela C. Sabaté

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Marcela C. Audisio

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Vilma I. Morata de Ambrosini

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For correspondence: vmorata@fcai.uncu.edu.ar

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